Peter: >Probably not until more Paleo-oriented people join our group. :-) Could you >please post the name and phone number of the rancher on the Big Island who >supplies this meat? I am thinking of putting in a small order to see how it >tastes. It comes from several ranchers through a coop called Call Kona Specialty Meats at 808-323-2849 (ask for Bill). He should be able to either send some to you or refer you to Hawaii Natural Beef itself to arange for same (they process the HNB which goes to a local supermarket chain called KTA). I would suggest a 10-15 pound New York strip (deboned and cryovaked). He is wary about sending it fresh instead of frozen but you'll likely be able to talk him into it--or maybe you want it frozen, I don't know. It would be pretty pricy overnight shipping I'd guess. Try and get one which isn't aged (or at least no more than two weeks aged) so that you have plenty of time to eat it yourself. If you want frozen, you might consider some liver and/or marrow as well...if you can get them to remove the marrow from the bones for you. >I have recently come across a local source fresh buffalo that like most >buffalo is 100% range-fed at prices from $7 - $14/lb for the better cuts >making your beef from HI a lot cheaper. It was not as tasty as some buffalo >I recently got from Santa Cruz that tasted like fresh sourdough. Probably you're right that aging is the difference, but the cuts vary considerably as well...brisket and eye of round are never going to be like ribeye or even top sirlion but aging will help. Also it seems that the texture is part of the taste-change. When you are really on top of it, even fresh/tough meat seems melting. Who knows...? >This >buffalo is very tough to eat so I guess it is time I dig into the archives >and re-read some of your instructions of how to age meat. :-) I have just been laying chunks in the fridge on the rack w/o any hanging or anything special. It dries out on the surface just fine.. >I tried >drying some of the buffalo at 95 degrees - it was not bad but, naturally, >did not make it any tenderer. Make sure you cut "across the grain", and the thinner the easier to eat. Sometimes it tastes best before it is completely dry. Fat helps the taste considerbly as well. Or you could dip it in some brain smoothie just to get instinctos upset with you...;) Secola /\ Nieft [log in to unmask]