A close friend of mine told me she had kosher bison recently, and maybe it was at this restaurant:-
Shilo's Kosher Steakhouse
8939 W Pico Blvd
Los Angeles, CA 90035
Phone: (310) 858-1652
She is originally from LA. Maybe you've had some here:
Talia's Steakhouse & Bar
668 Amsterdam Avenue
New York, NY 10025
Phone: (212) 580-3770
Fax: (212) 580-6196
If anyone has eaten, leave a comment on its taste, please?
But what I found strange (okay, and funny, too) was how one firm advertises its kosher bison:-
In summary, the standards that have earned the bison patty and ground I offer the O.U. Glatt Kosher certification are:
Every part of the bison examined by rabbis to ensure absolutely no flaws, blemishes or health issues
Blessed by a rabbi (four rabbis actually participate in the procedure, each with a particular function)
Meat located in front of the 12th rib of the bison
Meat rinsed in salt water solution several times
Processing plant re-certified as kosher each year; this plant, located in South Dakota, is the only one in the world who performs this kosher bison processing!
The O.U. Glatt Kosher bison patties and ground I offer are acceptable for all Jewish holidays, including Passover, but this meat will be prized by everyone for its premier quality and exceptional taste.
Blessed? Hail Miriam maybe?
I'm still waiting for an Israeli eatery to start the trend. Given our provincialism, that should take up to five years.
P.S. Instructions for buffalo steak:
Rib-eye steaks
Sear the steaks two minutes on each side.
Reduce heat a little and continue cooking: for a thick steak, five to six minutes more, turning once, for medium-rare, and for a thin steak just 30 to 60 seconds more.
Season with salt and pepper.
Let thick steaks rest a minute or two; thin steaks, less than a minute.
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