Buffalo or Bison meat is very mild tasting compared to venison or elk meat. It is also very lean meat and has less cholesterol then skinless chicken meat. I have killed 4 bison. The first was a large trophy bull that went about 1800-2000 pounds on the hoof. His meat was tough due to age. For the best meat take a bull or cow that is 3 years old or younger. Due to leanness of the meat, cook to medium rare or medium as you would do elk or venison.