Buffalo questions?

Share your tales (tall or otherwise) of hunting adventures.

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Buffalo questions?

Post by MSalyards » Fri Dec 11, 2020 9:46 am

On an eating sized buffalo, how much meat should I expect to be freezing? Also is it better bone in or deboned? I heard that some states do not allow bones to cross start lines , is that true? I know it is with elk and deer in cwd areas.

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Re: Buffalo questions?

Post by rdnck » Sat Dec 12, 2020 11:30 am

You will get around 350 to 360 pounds of meat from the processor, deboned. You will need a 10 cubic foot freezer plus a little. Shoot straight, rdnck.
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Re: Buffalo questions?

Post by MSalyards » Sat Dec 12, 2020 3:52 pm

Thanks Bill!

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Re: Buffalo questions?

Post by pacecars » Wed Dec 16, 2020 7:35 am

Is it better to shoot a male or female for meat or does it matter?
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Re: Buffalo questions?

Post by bpcr shooter » Sun Dec 20, 2020 9:41 am

I would take a cow if it were me, although a 2-3yr old bull wouldnt be bad either. We took an elk and a buffalo from Idaho, through Wy, Mt,Sd, Mn and finally home to Wi. We took them to a local butcher and they had no problems. My father and I split all the meat, and it pretty much filled both our chest freezers. All our meat was de-boned...

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Re: Buffalo questions?

Post by Distant Thunder » Sun Dec 20, 2020 8:03 pm

I shot a 2 year old bull and my half of the deboned and packaged meat came to 265 pounds. It was the best tasting "wild" meat I've ever had and I would do it the same way today.
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Re: Buffalo questions?

Post by Kenny Wasserburger » Sun Dec 20, 2020 10:00 pm

A big Dry Cow is the best eating.

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Re: Buffalo questions?

Post by Kurt » Mon Dec 21, 2020 10:15 am

I have taken three two year old meat bulls and I just looked up the boned out meat weight. The last two one was 363 lbs and 366 lbs. I took two 120 QT. chest coolers to pack the meat home.
:) there is a difference in the taste between a North Dakota grass fed and a Nebraska grass fed Bison. I would take a Nebraska again anytime. :)

I never took a cow but I would think they would have more fat marveled in and that would add to the flavor. But nothing wrong with a second season bull.
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