Also, buffalo is more expensive than beef. So, I don't know how easy it would be to find reasonably priced meat online. Even specialty meat companies that sell beef online tend to be over-priced, IMHO.
When I started buying buffalo locally, nearly 20 years ago now, it was not over-priced. Then, the father of the family with the ranch retired, leaving his kids in charge. The son has raised the prices for locals, and keeps changing butchers, so we tend to get frustrated at the cuts.
The way that I see it, without knowing someone that uses a company, one company is as good as another to try. You won't know until you try... Maybe compare prices and go that way?
As for the cuts...
I am super picky. I pretty much get top rounds, and sirloin, in buffalo. (And beef, when I used to get it, plus some other cuts of beef for special purposes.) I've gotten a few other cuts over the years, but they can be pricey. I get they sirloin and rounds in steaks, and roasts. I prefer 6 lb. or better roasts, but lately they are selling 2-3 lb. ones. (I rarely cook them as a roast. Maybe once a year. We cut them into strips, such as you would make into beef and broccoli, but mostly grind it for everything you would use ground meat for.)
Ds gets the ground buffalo and they really like it. I'm iffy on pre-ground meat, but that started before buffalo, with beef. I've been grinding my own meat for over 30 years. To me, pre-ground meat can taste odd, or have little hard bits of cartilage in it. But, as I say, no one else seems to have a problem with pre-ground meat, so that may also be a way to go. (I did have a bad experience with ground meat in 1979, so that may play into it.)
Ground meat usually runs about $9-$10 a 1 lb. pkg., so maybe that can be a guide while you look?
While you are looking, can you up your beef intake as well?
Have more burgers, meatloaf, even hamburger helper?
Other things you can do, says one previously anemic person to the other, are:
Make sure that when you eat meat, you have something high in vitamin C with it. Tomatoes, colored peppers, lemonade, etc. The vitamin C makes the iron more bioavailable, giving you more usable iron per bite.
I am not a molasses fan. But, for a long time, I made a 'tea' out of unsulfered black strap molasses. Basically, take one spoonful, put it in a tea cup with hot water, drink. I always had a muffin or something with it, because I really don't care for any molasses, yes let dark molasses. Think of it as medicine. Hey, it's better than liver!
Also, if you have a bottle of unsulfured black strap, you can use it pretty painlessly without hating it, in cooking. A little here, a little there... For example, cookies that use molasses (less than you'd use with gold molasses.), even bbq sauce and brown sugar use a little.
And, finally, do you ever cook with a cast iron pan? I know that they are pretty heavy, but if you do have one, maybe use it as often as you can. When my Dr. learned of my anemia, she said that you really do get more iron in your diet cooking with them.
Please keep us posted. I'd love to hear if you find buffalo that you like, what else you do for your iron, etc.
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