One of the reasons - in addition to the quality of the meat - I order from you folks is because your buffalo are minimally confined, eating the prairie grasses they evolved with and living (nearly) as they always have. I'm convinced that combination produces superior buffalo meat. Also, your commitment to prairie restoration strikes deep in me.


Markus
Washington

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I am always thrilled when I come upon a product or service that is of real quality, and so promoting it is a privilege.

We tried the Rib Eye which was as tender and flavorful as I could have hoped for. I must say you are setting the bar pretty high. Thanks again for a great dinner. It was, once again, a real treat. Keep up your good work.


Dennis
Newport Beach, CA

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Ok - where do I start??

Dan's book 'Buffalo for the Broken Heart' was recommended to me. Well, I loved it so much I read it three times and really caught the vision!!!

Every Christmas Eve our family tries to do something unique for dinner. Needless to say this year I decided it was going to be Wild Idea's Buffalo roast!!! It came exactly when I was told it would and the antisipation began!!

Christmas Eve. came and I prepared the roast just as Jill recommended. My beer of choice was Michelobe Amberbock. I found myself being a bit nervous because I did not have a meat thermometer so I kept it in at Jill's recomended time.

As we all sat at the table in anticipation of the meal I took my chance and had to tell about Dan's book and how this all came about!

Needless to say it was the best 'Buffalo' experience we had!!!

My youngest son who has children of his own and still thinks that ketcup is a food group found himself not even wanting to add it to his portion. My oldest son who was certain it was going to taste like grass started ranting about how good it was and my daughters husband who is Mr. Beef rancher himself said it was the best meat he had ever eaten!!! And I, who have not touched red meat in 20 years, took my first bite cautiously and almost felt guilty at the palatable experience!!!

So - thank you Wild Idea Buffalo Co. for giving us the best unique Christmas Eve dinner we've ever had!! No question - more orders will follow!!!


Lucy
Mandan, ND

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To one and all at Wild Idea Buffalo:

Today I received a message that my steak order had been filled, and was asked how we enjoyed the roast we had for Christmas, so here goes.

To begin I was struck by how tender the meat was as I applied oil, salt and pepper prior to placing it in the oven. Next was the cooking which was faster than expected, (good thing I had a thermometer inserted during the process). Lastly the most important test of all - taste.

Between the four of us, two of whom eat buffalo regularly, one who finds it "gamey", and a fourth that is a very finicky eater the vote was unanimous - a 10 on all fronts. This was one of the best holiday meals we have prepared, as so we offer our thanks.

The roast left us sated, yet without that full feeling. It cut, both from the roast and then the plate, as good as any piece of quality beef that we have had and is now providing eagerly sought "day after" meals.

Again our thanks, and we wish you continued success with Wild Idea Buffalo.
Dennis
Newport Beach, CA

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Just wanted to let you know we had the best Christmas dinner ever. I’ve never seen my husband so happy – will definitely order again. Thank you for your personal touch with the order – you made things very easy to plan.
E.A.
Northern California

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Had to share with the Wild Idea crew how pleased we all were with the buffalo filets – and the tongue, as well! The recipe you sent along was a hit with everyone, and we were all pleasantly surprised how tasty the tongue was! The kids enjoyed the burgers, and the adults raved about the incredible quality of the filets. With the tenderloin filets, we made Grilled Buffalo Filet Mignon with Almond Potato Croquette and Black Pepper Coriander Sauce.

Thanks for making our dinner club gathering a special holiday event (as we kick off year 16 of our quarterly gatherings)!

Enjoy the holidays!
Kathy
Duluth, MN

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We had the buffalo during our first tailgate party for the University of Oregon game. Game meat on game day. It was wonderful and was a big hit.
Lora
Oregon

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The leap into the world of buffalo meat has been a huge success! We loved our filets that just arrived last Friday and we will be ordering much more from your wonderful company.

As I mentioned in an earlier e-mail my co-worker referred us to your company and I just let him know how wise he was for doing so.

Kudos to all of you for your great work!!!!
Troy
Minnestoa

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You’re great - the New York Strip was out of this world last night! We felt virtuous as well as deliciously spoiled : - )
Deborah
Guilford, CT

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Wanted to let you know the shipment arrived today in good order. A dear friend gave me a copy of Buffalo for the Broken Heart; a book which spoke to me at both spiritual and practical levels so I am delighted to find there is a way I can be a part of what you are doing. I like to consider myself a creative consumer and seek out organizations such as yours that are working to make a difference. I also want to thank you for the recipes. After spending 27 years as a vegetarian my meat cooking skills are rusty. My sweet husband will be delighted with any improvement I can muster. I have signed-up for the e-newsletter and am looking forward to further information regarding leather products and whatever other bits of news or information you include.
Gwen
Nevada, IA

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Today I made Osso Bucco with the Buffalo Shanks you sent last week..OH, SO, BEAUTIFUL!

I had wondered if I'd lost my skill at cooking as I am a widow and no longer cook meals as before. Well, The Osso Bucco was SO good. I have 3 large containers to freeze and another to give to a daughter and the grandchildren. Really glad I moved to SD and found you folks. Thanks, again.
Barbara
Vermillion, SD

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I am very excited about wild idea. The Ranch shares some common interests with myself and my wife - a rancher's daughter from SW ND and graduate student of conservation biology. We are trying to find ways to holistically address the problems in our world mixed with our passion for the prairie. I felt very warm after reading the Broken Heart book and am thrilled to have found away to support you. I purchased the meat for a friend of mine who gave me the book.
Joshua
Minnesota

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We just placed another order for some of those great Wild Idea Buffalo Tenderloin Filets. These are going to family in Virginia as a Christmas gift. We told them how much we've been enjoying the buffalo meat and wanted to introduce them to it. We had some buffalo brats last week and filets last night. I snack on the jerky through the week and we use it as a trail snack when we are hiking. We also want to tell you how much we enjoy the Cheyenne River Writings. Thanks for taking the time to post them.
Rick & Janine
Missouri

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After the first time we gave my sister and my brother Wild Idea buffalo for Christmas, it seemed that it was expected that they would always receive this for Christmas. They love the buffalo products as much as we do. I have never been a big red meat fan, but I eat your buffalo all the time - for burgers, stew, chili, steak, etc. And that is what we serve - whether at home or for "potlucks".
Elaine E.
South Dakota

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Today, we know that the bison is considered a highly nutrient dense food (the proportion of protein, fat, minerals and fatty acids are high when compared to its caloric value.) When compared to other animals from a feed lot, the bison have a greater concentration of iron as well as other essential nutrients. The meat from grass-fed bison can contain up to four times as much vitamin E as feedlot cattle. This potent antioxidant has been shown to lower the risk of heart disease, cancer and Alzheimer's disease.

The fat content in bison meat is usually a third of that found in cattle fattened in the feedlot. Because the meat is lower in fat also means that it is lower in calories. A 6 oz buffalo steak can have as much as 100 fewer calories than a steak from a grain fed steer. You could loose up to 10 pounds a year just by switching your main source of meat to grass fed buffalo.

Bison is also high in omega-3 fat. Up to sixty percent of the fatty acid content in the grasses on the plains contain omega-3 and are found in abundance in buffalo allowed to graze on the natural grasses. The benefits from a diet rich in omega-3 fatty acids can not be overstated. These benefits include cancer prevention to lowering cholesterol as well as reducing inflammation.
Dr. Kevin Weiland

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We originally began to investigate artisanally produced meat because of the health risks associated with the factory produced varieties of meats. Specifically we were worried aobut reported bacterial contamination (e-coli, et. al.) and unnatural fat profiles caused by confinement, injections of antibiotics and grain feeding. However, when we tried Wild Idea Buffalo meat we not only ended up with something that is culinarily superior but we were reassured your meat comes from animals living in their natural environment and eating the food (prairie grass) that they are evolutionarily adapted to.

The fact that your buffalo eat only grass also gives the meat and attractive fat profile compared to ruminants fed grain. I get Omegas from eating lots offish but I sure don't mind finding them in my red meat.
Dr. Grant Price

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Hi.
I am a 5th grade school teacher in the Los Angeles area. I read your book, "Buffalo for the Broken Heart", about a year ago and shared some of your story with my students. At that time I also thought about ordering your Buffalo meat but just let it go.
Now on the heels of the Mad Cow Scare, but mostly for me, the media's in depth information on the cruelty and abuses of feed lots, slaughter houses and the conditions of factory animals, I have decided that I cannot eat meat processed under those conditions.
I have eaten buffalo meat before and I know that it is delicious. I'm not ready to become a vegetarian yet, so I'm glad that I remembered your company!
My family and I anxiously await our first order.
Thank you.

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Thanks Jacqui and Company.
I order a standing rib roast for the Christmas holiday and it arrived perfectly on time. I used a marinade of minced garlic, thyme, olive oil and red wine and refrigerated the meat for a day and a half. Then I slow cooked the roast at 275 until about medium rare (nice and rare toward the center of the cut). It was delicious. My family couldn't believe such a great tasting cut of meat was also healthy. I will definitely order from Wild Idea Buffalo again! I will contact you again when I make up my mind on what cuts I'd like to try.
One question: I'm interested in the Brisket - can you suggest a cooking method? Can it be prepared the same as regular beef brisket?
Thanks,
Kelly E.
Crofton, MD

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Thanks for the order plus helping me have a hamburger again after years as a meat industry protesting vegetarian.
Monika F.
Chicago, IL

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We loved the buffalo meat. The taste and texture is excellent. We definitely plan to order the Butcher's choice again, and probably an extra package of steaks.
Linda A.,
Tampa, FL

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I slow cooked the roast on my grill with a sage rub and merlot\pepper sauce. Oh my. I think I got about ten converts to "the chocolate of meats" that night alone. But for convenience and flavor I do like the Ribeye.
Parker S.
Moody, ME

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THANKS FOR A GREAT PRODUCT AND SERVICE.
MARK AND LINDA
Claremore OK

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we stoked a wood fire and grilled them, seared on the outside, raw in the center. Wow! We are hooked! The meat is everything you guys claim it is and it also coincided with finishing Dan's book about the ranch. A truly exceptional culinary experience(and a great and inspiring book). We are busy trying to decide what our next order will be so you will hear from us soon.
Thanks again and good luck with the biz.
We will spread the word in our little corner of the back of beyond.
Walter R.
Charlotteville, NY

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This is to let you know that our buffalo meat arrived on time today in good shape. We are looking forward buffalo burgers done on the grill that are as delicious and good as our first go-around.
Thanks for your service.
George K.
Beavercreek, OH

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We really enjoy the meat and especially like the fact that it has no chemicals.
Carol O.
Claryville, NY

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We absolutely love the buffalo meat and we'll be serving it to friends and making converts for you. Thanks for remembering our strawberry farm. They are beginning to come along! I can't wait until tomorrow evening because Nancy took a package of ground bison from the freezer today!
Best,
Bill and Nancy
Champlain, MN

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I read Buffalo for the Broken Heart and absolutely loved the book. I've switched over to organic food and was looking for a source of good organic meat, so I wanted to give you guys a try. I can't wait to get my order!
Brandon B.

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Just want to let you know that I received the gift package of meat and book and everything is in great shape. We also already tried one of the steaks and it was delicious!
Thank you.
Lauire B.
Hailey, ID

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I stumbled across Dan's book and checked out the web site. We look forward to some real food from real people.
Thanks,
Stefen D.
Berwyn Heights, MD

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I read Buffalo For The Broken Heart and thought it was not only a good book, but one of the best ideas I had ever heard. I am happy to support it any way I can. And I can't wait to try Buffalo.
All the best,
Lee F.
Yellow Springs, OH

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Thanks, Jacqui.
We do love your product. When we get close to finishing what we have left, we'll reorder. Count us in as regulars.
Linda A.
Tampa, FL

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We are so looking forward to receiving our (1st) "Butcher's Choice Pkg" of buffalo meat. We are totally hooked on buffalo meat as our choice in "red meat". When we (me and Fred) went hunting on the internet for companies that specialize in buffalo meat, we looked at a lot of websites, read all of the information presented by each company and decided that your product had the most to offer.
We are confident that our choice in buying your products, will prove to be a good one.
Shirley H.
Wasilla, AK

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We just finished the last of the bison that we had ordered in the fall of 2001. They were steaks grilled over hot coals for about 3 or 4 minutes per side. They were saved for my birthday lunch. No beef steaks can compare.
Mike and Donna
Aurora, CO

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read "Buffalo for the Broken Heart" while surfing the net on Buffalo and other wild range animals.It seems like such a good alternative to Beef, which I rarely eat given all the horrible stuff I've read on Meat Packing plants, antibiotics, feedlots, etc. If we could only get more people to make the decision to eat natural food, then we would see less demand for industrial food and get actively involved in small scale food production. Anyway, I am looking forward to trying some recipes next weekend. Thanks for your help,
Zack K.
NY, NY

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My shipment arrived exactly when you indicated it would and in fine shape. Looking forward to a "Wild Idea" weekend.
Thanks!
William M.
Hartford City, IN

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Grilled top sirloins last night. Absolutely wonderful and considerably better than my one previous buffalo experience (from Colorado I think) a number of years ago. Looking forward to clearing out the freezer so I can re-order.
Thanks,
Bill T.
Simi Valley, CA

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The roast was delicious! I grilled it just as naturally as it could have been grilled one hundred years ago out on the great plains over a open fire, with nothing added to disguise the wild, natural flavor. …Now I'm looking forward to having one of the steaks to see how it compares to the roast.
Wever W.
Seattle, WA

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I have previously ordered from you, and have since only eaten Buffalo Steak. The roast was a hit a our family Christmas Gathering.
Sincerely,
Walt C.
Mickelton, NJ

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Our local "buffalo meat" supplier sells unbelievably fatty burgers -- yuck! We're sticking with Wild Idea.
Best wishes,
Wendy & Tim
Idaho Falls, Idaho

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