A superb reference book, an essential for any kitchen. The Complete Meat Cookbook, by Bruce Aidells and Denis Kelly. Our recommendations are based purely on our opinion, after tasting thousands of products each year, that they represent the best in their categories. THE NIBBLE does not sell the food products we review or receive fees from manufacturers for recommending them. All prior issues of the Top Pick Of The Week newsletter are archived here.For the table of contents of the June issue of THE NIBBLE, plus the back issues archive and our most popular articles, click here.For more of our favorite meats reviewed in THE NIBBLE online magazine, click here.However, the company has since discontinued kosher certification. UPDATE 2009: This product was formerly certified Glatt Kosher. For the difference between buffalo and bison, click here. Cooked rare, they’re a rare treat indeed. They’re so lean, they can’t be cooked beyond medium-rare or they become dry. But the tender cuts are for rare-meat lovers.
With numerous cuts from back ribs to flank steak, bison can be slow-cooked. We had Blackwing burgers, tenderloin and New York strip steak, all so magnificent that we lamented when the last bites were gone. Even THE NIBBLE’s executive chef, who has cooked his share of bison, was wowed-he actually wrote a fan letter to the Blackwing folks.
We’ve had bison from other producers and are thrilled to the hoof by how remarkably tender and sweet Blackwing is. From Blackwing Quality Meats, it’s organic, too. For red meat lovers, it’s a diet delight for people who merely seek delicious food, bison from a top producer is a revelation. Bison has less fat and fewer calories than skinless, white meat chicken and an exquisitely fresh, clean red meat flavor. It even “cooks clean”: because there’s so little fat, grilling a steak indoors provides no heavy “meat cooking” odor.ĬAPSULE REPORT: If you’re looking for something exciting in red meat, we’ve found it: Blackwing bison. It’s a delight of a red meat, so tasty yet healthy-feeling that it’s an eye-opener. WHY WE LOVE IT: Bison doesn’t weigh us down the way that beef does.
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