Olivers wrote:

> ASmith1946 extrapolated from data available...
>
>>>Thanks for the recipes, but they don't do me much good until I can
>>>find some buffalo meat around here. :-(
>>>
>>No problem. Just take beef, remove all the fat, then let it sit
>>outside in the open for a few days, or place it in your refrigerator
>>without covering it for a few weeks. You won't be able to tell the
>>difference.
>>
> Buffalo's really not that bad,

Actually pretty good, butchered and handled properly.

> but there's a critical problem with raising
> buffler....when the wind sets in from the North, the buffler head South,
> and yo'everyday three strand/cedar post barbed wire fence ain't goona slow
> them big sumbitches down. The amount/type/strength of fencing and handling
> equipment need to pasture and handle buffalo adds substantially to their
> cost. Then there's time and conversion factors. Today's beef cattle can
> be shipped off to the lot and fattened for market quickly and with a
> moderate amount of feed in a pounds in/pounds out basis.

One of my neighbors tried to grow them. They pretty much wandered away
whenever they felt like. One time, he finally caught up with one
dragging about 50 feet of fence with him. Couldn't actually herd the
critter home, more like ****ed it off in that general direction and it
got there when it got there. Has goats now. Got into the cheese
business. They stay put, he says.

> Buffalo grow to a different equation. I wouldn't pass up a "Chateaubriand
> of Bison", but that tenderloin is gonna cost a lot more than prime, up
> there in the range with Kobe beef....
>
> Just as with the ostrich and emu crap, there's a limit to what folks will
> pay - and that damn emu tastes like dry sawdust anyway.

The *good* emu tastes like that.

Pastorio