It’s a trend that dates back as far as the 17th century and is taking wave presently because of its flavor, health benefits, and its ability to allow farmers peace of mind during treacherous weather conditions. So, what is beefalo? Also known as cattalo, Beefalo is a domestic steer bred with a female American Bison.

This is one of the fastest growing beef trends in the United States for farmers. What a lot of people don’t know is that livestock owners back in the 1700’s had accidentally crossbred bison and domestic cattle and it became intentional in the 19th century by a man named Colonel Samuel Bedson according to Jennifer Brower who wrote about the National Buffalo Parks. During this time, most of the crossbreeds were found in the western U.S. as well as into Canada. Because the American Bison were used to harsher winter conditions, livestock owners thought by mixing the breed, it would enable their hybridized domestic cattle to survive the harsher winters.

Present day, because of the numerous diets and needs of consumers, Beefalo has become extremely popular in households and offers a very lean meat with lower fat percentages than your average beef however still very tender and flavorful. It has been studied by the United States Department of Agriculture to also help lower cholesterol. Like other farmers in the 19th century, present-day farmers also see the benefits of the hybrid to withstand colder weather better than the average American steer.

Beef by Chuck offers this delicious style of meat and its sourced right at our farm. Beefalo can be used in all methods of cooking. Once you’ve tried it, it’ll be a go-to for your family meals. And just remember the health benefits! Once you sink into your first bite, you’ll be back for more. Below, is a simple yet delicious recipe for a Beefalo Meatloaf.
Beefalo Meatloaf
1lb of ground Beefalo
2 cloves of minced garlic
1 small sweet onion chopped
5 crimini mushrooms finely chopped (baby bellas are fine too or shitake)
2 tablespoons fresh flat leaf parsley, finely chopped
1 teaspoon salt
1 teaspoon pepper
1 Jar of your favorite marinara sauce
1 tablespoon olive oil
1 egg
½ cup of panko Italian style bread crumbs or two day old bread finely chopped
½ cup of parmesan cheese

Preheat oven to 375 degrees. Grease 9×13 casserole dish.
On the stovetop, heat a medium pan at medium heat and add olive oil. Add onions and garlic and salt and pepper to taste. Once translucent, after about 5 mins, add mushrooms. Cook mushrooms around 5 mins and set aside.
In a large mixing bowl, add beefalo, salt and pepper, parsley, egg, breadcrumbs and mushroom/garlic/onion mixture. Mix until all ingredients are incorporated. Do not over mix and use your hands if possible! Then mix in parmesan cheese.

Place mixture in casserole dish and form into a loaf. Make sure it is even so it cooks evenly. Add jar of marinara on top and cover the meatloaf, cover with aluminum foil and bake for one hour. Remove aluminum foil and bake another 15 minutes. Remove from oven and allow to rest for 10 minutes. Add more fresh parsley and parmesan cheese when serving if desired! Enjoy!