Let me say I'm not aware of the point difference or better leanness to
Buffalo...I do feel though that looking for things which allow you to
increase portions is not very positive...Portion control is some I learned
on WW and it has made the most difference to me...I only use 3-4 ounces of
meat at a meal and often use it in things rather than eating a hunk of
meat...I used to look for 1 lb steaks before WW and in fact if it had a bone
I'd look for a larger cut...For me WW allow me to eat what I want but also
to know what a real portion is...Your loss has been rather dramatic in your
first few weeks and that will diminish in time...This is a life change and
the sooner you make those changes the greater success you will have...Sorry
to preach but just felt it needed saying...Your certainly on the right
track....Good luck...GG

welcome, fix it just like you would that cut of beef, I like it slow cooked
with onions and mushrooms, Lee

I tried the Buffalo this weekend.  Marinated it for a couple of hours in red
wine, olive oil, garlic & rosemary.  Grilled it in a pan until medium rare.

Very tasty, perhaps a touch sweeter than beef, but really not too
distinguishible from the beef.  The buffalo medallions were cut from the
round so the meat was a little tough (even with the marinating).

I would definitely eat the Buffalo again, perhaps even try Buffalo tenerloin
(if I can find it).

My brother bought for me a whole beef tenderloin, so I'll be cutting that up
into steaks and enjoying for awhile.

Thanks all for your thoughts.

Tim
New Jersey, USA