Clockwise from top right: Ground, top sirloin, bratwurst, fajita steaks, New York strip

What was once an endangered species is now one of the hippest red meats. Buffalo—often referred to as North American bison to distinguish it from its less appealing cousin, the water buffalo—is popping up on contemporary menus as a healthier, if not more exotic, protein alternative.

Dating back thousands of years, bison is a truly indigenous species. It was prized as a source of food and raw materials for Native Americans who used every part of the animal. Later, bison were considered a threat to migrating settlers and allegedly 30 million were slaughtered, leaving fewer than 1,000 by the end of the 19th century. Thanks to public and private conservation efforts, the species now number more than 250,000 strong, approximately 230,000 of which are raised on ranches for breeding and consumption.

Bison measure nearly six feet high and nine feet long, weighing between 2,000-2,600 lb. Every cut available from cattle also is available from bison, from ground meat to ribs, roasts, steaks and prepared products such as ravioli and sausages. While pricier than other proteins, bison is relatively easy to obtain. There are several specialty suppliers able to meet demand for an extensive range of bison products.

Bison meat is extremely lean, yet flavorful, without tasting gamy. It is high in protein, low in sodium and contains fewer calories and less fat and cholesterol than beef, pork or chicken, making it particularly appealing to health-conscious customers.

Because of its versatility, bison meat can be used in any application to replace another protein, including specific beef cuts. It should, however, be carefully prepared, due to its low fat content. It should be cooked at lower temperatures and it is highly recommended to serve it medium rare or rarer, or the meat loses moisture and develops a tough, chewy texture.

But special cooking techniques shouldn’t dissuade chefs from using the exotic-sounding meat. Appealing to both hardy appetites during winter months and lighter palates during warmer weather, traditional methods such as slow-braising, smoking and grilling help retain the meat’s tender texture. Chunks can be added to chiles, soups and stews; strips provide substance for fajitas and pasta dishes; and dieting customers will be happy to find a healthier and more flavorful protein than chicken to top their salads. And for a spin on the traditional burger, ground bison provides an added value and eye-catching menu appeal no other protein can match.

Handling and storing tips for bison are similar to those for beef. However, most cuts are vacuum-packed fresh; some are frozen. Store fresh meat loosely wrapped in the refrigerator up to 2 days for ground meat and 3 days for solid cuts. For freezing, tightly wrap ground meat and store up to 3 months; solid cuts can be stored up to 6 months.

While bison may appear to be best suited to hardy cowboy cuisine, its potential applications are endless.

• Marinate fajita steaks in piquant mojos, or aromatic Asian vinaigrettes before cooking to suit trendy ethnic cuisines.
• Pair cuts with wine-infused sauces and rich, pungent cheeses for creative bistro fare.
• Pound top sirloin flat for skewers, or paper-thin for carpaccio.
• Braise it in a spirit-infused sauce for a spin on barbecue.
• Add ground product to pasta sauces for a spin on ragu or Bolognese.
• Fan flame-grilled, thinly sliced sirloin over salad greens, Asian noodles or flatbread sandwiches.