Every day I pass a buffalo farm on my route to work. For years I’ve been meaning to try a steak, to see how it’s different from beef. So when the Top 40 list was being created, buffalo steak went on the list.

The farm is a very laid-back establishment. I called ahead and got a list of the cuts of buffalo, which are basically the same as beef steaks. I decided on sirloin.

I knocked on the door on the way home from work the following Monday, as I’d said I would, and there was no answer. Eventually I just left. The next night, I knocked again and was not disappointed. A man answered, gave me two sirloin steaks and took my cash. I was reminded not to overcook it as it becomes tough.

That was it.

We barbecued the steaks at a friend’s cottage. When I was asked how long to cook it, or what internal temperature it should reach, I could offer only “don’t overcook it” as an answer.

Along with the classic potato salad and macaroni salad, we had the not-overcooked buffalo and it was… fine. I didn’t think it was amazing, or terrible, or particularly different from regular steak. The edges that were thinner were a little tough from the dreaded overcooking. The thick middle of the steak was juicy. I thought I tasted a hint of ‘gamey’ but not all the time. Reviews from around the table were the same. It was ‘good’ or ‘not as bad as I’d thought!’

Would I eat buffalo again? Sure. Would I go out of my way to obtain it? Probably not. But I’m happy I finally tried it.