High in nutrients, vitamins and minerals like iron, which gives it that dark red color. Buffalo is higher in protein, lower in fat, calories and cholesterol than beef. They are fed no growth enhancing stimulants, steroids or antibiotics. So, in short, it is a richer, more flavorful, denser protein. This means you get more benefit by eating less.
Most chefs agree that the flavor of buffalo is sweeter than beef.
Use it in any beef recipe you have, but be aware of the traits of the meat. Less marbling means that the fat, which is an insulator, is not there to protect your meat. Served medium rare will produce the best results if grilling or saut ing. Buffalo meat is naturally tender and marinades should be used to enhance the flavor, not as a tenderizer that may mask its wonderful flavor. There will be little, if any, shrinkage.