Category Archive

We’re very much looking forward to enjoying our Wild Idea Buffalo.  In fact, we purchased it in NY at Dean and Deluca and thought it was delicious. Best, Carol – CA

We just received our first shipment of your bison meat and had a sirloin steak for dinner.  I followed your marinade suggestion and cooked the steak in a Foreman grill.  Not one drop of fat came off the steak as it cooked; the steak was very tasty, and nice and tender as you promised.  We are VERY happy with this!  We will undoubtedly eat more red meat thanks to you. Betty – SD

for such great service and of course, a great product! Tom – MN

Best fajitas I have ever made, I made tonight… From Wild Idea Buffalo skirt steak. Delicious. Sam -MN

Your ranch, the rugged little buffalo babes and our visit there the year before last. Our best to all the humans at wild idea and the buffalo too of course. Gibby – WA

We really appreciate the way you treat your customers as well as the buffalo whose bodies keep our own strong and healthy. We’ll definitely order from you again. Archana – TX

…and it was a hit. Will try the Steak and grilled vegetables this weekend. Thanks to Jill for the good recipes. Donna – SD

Just read Buffalo For The Broken Hearted. Although it had been ten years I thought I would check out the noted website in hopes that the company made it. I was excited to see you had and an excellent website if I may say. Glad you are back – you are all grown up. Your mom seems to be an excellent cook and I can’t wait to try out her recipes. Congratulations to Dan. He is an inspiration for true perseverance. It is funny I feel like I know all of you. The very best of luck and I can’t wait to try some of this natural range buffalo. Sincerely Val – NJ

Hello Wild Idea – Hope this winter is treating you all O.K. up there!  Been quite a snow-fest for us in Iowa! I received the nicest phone call just now from our friends – we had you send them a Christmas package of jerky, hot sticks and a roast.  They were especially surprised when it came- and called it ‘the most special gift they’d received this year” as I had given them one of Dan’s book “Buffalo for the Broken Heart”, which they dearly enjoyed.   Our friends called to tell me that the jerky is by far THE BEST JERKY he has ever had (being a WWII Navy Veteran, that’s saying a lot!) .  He likes the stix too, but can only eat a half at a time, just too spicy.  He’s really anxious to try the roast – waiting for a big family get together to share it. He loves that it came with cooking instructions (we did too, by the way!)  And finally, he REALLY loves the e-newsletters you send out.  He looks forward to those each month now. It seems he can hardly get enough of Dan’s writing!   –so when his next book comes out, it will be my next gift purchase for our dear friends. Well, just wanted to share some good news with all of you. You’ve made a lot of folks very happy with all you do! Take care!Julie

I am looking forward to receiving my copy of Buffalo for the Broken Heart.. My mother in law prepared one of your roasts for Christmas and it was wonderful. In fact, I just finished some for my lunch here at work. Both my mother & father in law speak highly of your products. Thanks again! Melissa Greenwood, Indiana

Wanted to let you know that I’m the person that my daughter-in-law, Melissa was talking about in her messages with you this past week! I took the Sirloin Tip Roast with us when we visited them for Christmas and that’s what we had for our Christmas dinner. I used a ‘hybrid’ of a couple of the recipes that you sent me. Seared the roast in olive oil, seasoned it with Wyoming Steak Rub from Wild West Spices in Cody, WY , then added a beer & a cup or 2 of apple cider, carrots, potatoes & onions to the roasting pan, put the lid on and let it go in the oven for about 3 hours @ 300 degrees. We were a bit handicapped because we were using the oven in a rental condo that was a bit ‘iffy’ on temperature control, and we did not have a meat thermometer, so it was cooked through but even still it turned out very moist and tender. YUM! So tender and moist and delicious! Thanks for the inspiration! Kathy

Just a quick note to thank you for our recent purchase. We became interested when a friend recommended Dan’s book, “Buffalo for the Broken Heart”. We both loved it and are telling everyone we see here in eastern Iowa about it. We were both so taken with the idea of bringing these animals back to where they belong and treating them in such a humane way that purchasing the meat seemed like the logical next step. We just finished the finest sirloin we have ever tasted! Can’t wait to try all your other products! We certainly appreciate what you are doing and the results are nothing short of outstanding. We are true converts now and hopefully customers for years to come. Don’t plan on ever eating beef again. Keep up the great work! Bert and Ceci

that is occassionally sold at the local grocery store or Walmart here does not compare to your product. It is greasy rather than lean like your ground meat is. It is important that people eating buffalo meat for health reasons know the tremendous difference between free range buffalo and grain feed buffalo. Thanks for your product and service! Bob Chadron, NE

Did we like the buffalo. We grilled the tenderloins following your suggestions and we don’t believe we have ever had such wonderfully delicious meat. Thank you. Obviously it arrived in very good shape — you care of my order was so appreciated. Joanne

My friends introduced me to your wonderful buffalo (and your philosophy) last winter. I’m a vegetarian and it’s the only meat I will eat. My local grocery store does carry buffalo meat from Colorado. I checked their website and they brag about their wonderful slaughter house facility. That turned me off. I also can see the difference in the taste between yours and theirs. The fact that you humanely harvest the buffalo on the range makes a difference to me. Jessica Thomaston, ME

Wanted to thank you for helping to make my 50th birthday a great one. My parents gifted me with an order of steaks, ground buffalo and breakfast sausage for my birthday and we made very good use of it. We started the day with buffalo sausage and wild blueberry pancakes (our own blueberries) with maple syrup from a friend’s farm. Dinner was grilled sirloin steaks, asparagus and mushrooms cooked in garlic, butter and red wine. Quite the feast! I burned a bit of sweetgrass and sage over the meat before grilling to give thanks to the buffalo. They were the best steaks we’ve ever eaten. Thank you all for your wisdom, vision and dedication to the buffalo and the Great Plains. Chuck Akron, OH

how grateful we are to have access to such high quality and environmentally friendly meat. Just placed our 5th order after having run out of ground steak. We purchased ground beef at the grocery store and my, have we become spoiled! It has no taste!!!! Some day I think I may be able to purchase Wild Idea Buffalo at my local Whole Foods Grocery Store. Until then, I will keep ordering! Caroline

We are looking forward to our order. I hope you know how wonderful your product is. We ran out of buffalo and bought some at our local high end butcher and it was lacking in the sweet flavor and delicate texture that WIB meat has. I am a chef, so I am always very picky, but my husband was the one that said, “I am sorry we bought this, no comparison to what you order from WIB! Thanks Christine Valparaiso, IN

and have used every last morsel, including all the broth, to make it last as long as possible. This is very delicious food, and I will be reordering soon. You’re doing a wonderful thing with Buffalo Norma Minnesota

from our order. We chose to do the top round roast on the grill. We marinated it in a simple red wine, onion and herb sauce. It turned out fabulously. We were so pleased that we grabbed the first neighbor that walked by to have a taste. She loved it and walked away with your order brochure. We have both read the book and deeply appreciated having the story that goes with the meat. It impacts the experience of eating it. We are so grateful for the dream you are all trying to live out in this experience with the prairie and the buffalo. We are working on a prairie restoration on some land that we own. We are inspired and gratified to know of others working to live in concert with the earth. Linda Minnesota

that my order arrived this morning in perfect shape and that my wonderful meat is safely stored in our freezer. Thanks as always for your excellent service. And, of course, thank you for the excellent product you all make available. We love it. Barbara Iowa

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

when I come upon a product or service that is of real quality, and so promoting it is a privilege. We tried the Ribeye 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

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

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

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

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

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

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

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

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

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

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

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

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