Different Cuts of Round

• The buffalo round roast comes in a few different cuts, all from the hip area of the animal. These include the eye of round, outside round and inside round. The eye of round is more cylindrical in shape, while the inside or top round actually looks round and the outside or bottom round is flatter and is often rolled. All of the buffalo round roasts are in the medium range on the tenderness chart, more tender than the brisket, flank and chuck, but not quite as tender as the loin or rib roasts.

Moist and Slow

• Although buffalo round roasts are tender enough for dry heat cooking, the fact that bison meat has little or no marbling means moist and slow cooking is usually most effective. Moist heat cooking for roasts includes techniques like braising in a flavorful liquid or roasting in a covered pot like a Dutch oven. You should cook the buffalo round roast at a relatively low temperature of 275-degrees Fahrenheit, and leave it for just under 90 minutes per pound. For the most tender results, Olson's High Country Free Range Bison suggests cooking a buffalo round roast to no greater than medium doneness, or an internal temperature of 160 F.

Lower in Fat and Calories

• Many consumers turn to buffalo round roasts and other bison meat in order to cut back on their fat content and caloric intake. In terms of overall fat content, grass-fed bison has about one-quarter the amount of beef, so it makes for a health-conscious option if you've been told to monitor your fat intake. It even has a lower calorie and fat content than skinless chicken, which is one of the go-to meats for watching caloric intake. The natural leanness of the meat may occasionally cause you to worry about overcooking, but after you make the adjustments, it's all worth it.

A Suitable Beef Substitution

• Considering the fact that the cuts are so similar, buffalo makes a suitable substitute for beef most of the time. The flavor will be slightly different and you may have to adjust the cooking time and temperature, but an inside, outside or eye of round buffalo roast will fill in admirably if a beef round roast was supposed to be on the menu. Rest the roast for about 10 minutes and slice it the same as you would a beef roast once it's done cooking and your guests will be impressed.