By Colby Williams

news@joplinglobe.com

If a visitor to the Webb City Farmers’ Market can make it past the banjo picking and the enticing aromas of fresh vegetables and flowers, he or she is in for a surprise.

At the end of that gravel path filled with shoppers sits a trailer decked out with pictures of meat and the furry skins of a very large animal. There can be found the products available from the Flintrock Bison Ranch.

Located 50 miles from Joplin, just outside of Halltown, the Flintrock Bison Ranch is owned by Robert and Radella Long and their two children. They started in 1995 with five bison and now have more than 400. Just a few months ago, they also bought a processing plant in Golden City.

But their success in the bison business came about somewhat by accident.

“In the mid-’80s, I started going to Colorado elk hunting and absolutely fell in love with elk meat,” Robert said. “I did research on it and found out how good it was for you. So, in 1995, I went to a sale to get elk and saw buffalo there. I never even dreamed of owning buffalo but thought they were cool. So, I bought buffalo and elk, and just fell in love with the buffalo. It’s much easier to raise and much more in tune with things out here in the Midwest.”

Radella, affectionately labeled “The Buffalo Gal” by other market venders, takes two freezers full of meat to market four times every week. This is her first year attending the Friday farmers’ market in Webb City. The rest of the visits are to Springfield.

She said the reception in Webb City has been tremendous.

“I was surprised people knew about and wanted buffalo,” Radella said. “It’s gone over really well.”

Before the meat can get to the market, though, everything on the farm is a family affair.

“We farm, sell meat, butcher it and all that together,” Radella said.

“We all share responsibilities,” Robert added. “When I have to step off the farm, my wife is very capable of doing about anything. She can drive a truck and trailer better than most men.”

That is the way they want it to stay, so they can always assure the quality of their products.

“The buffalo never leave our custody,” Robert said. “We know the quality of our buffalo cannot be beat because of the way we handle it.”

And at Flintrock Bison Ranch, they set their standards high. They guarantee their bison are 100 percent grass fed with no byproducts.

“We like to say, ‘Our buffalo are vegetarians, so you don’t have to be,’” Radella said.

According to a brochure by the Missouri Bison Association, buffalo meat is a healthier way to get protein, iron and vitamin B-12, with only 2 1/2 grams of fat per serving.

“Buffalo meat is 97 percent lean, so you have to cook it slower at a lower heat,” Radella said. “It’s a little sweatier, but everything in it is healthy for you. That’s all we eat.”

Because of this, the Long family is also known for their skills with a grill. A steakhouse in Springfield recently picked up on this and now offers buffalo meat from Flintrock on its menu.

“I love smoking roast or brisket out on the grill,” Robert said. “We will be serving it for Prairie State Park when they do their jubilee, and we’ve catered it to the governor’s conference the last two years.”

Robert now serves as the executive director of the Missouri Bison Association, which represents more than 80 farms.

Tours of the Flintrock Bison Ranch are available by appointment by calling (417) 491-4825.

The Missouri Bison Association offers a brochure with bison recipes.



Buffalo crossing meatloaf

2 1/2 pounds bison burger

3 eggs

2 cups bread crumbs

1/2 cup barbecue sauce

1 medium green pepper, finely chopped

1/2 large onion, finely chopped

1 tablespoon salt

1/2 tablespoon pepper

Mix ingredients thoroughly. Shape into loaf and place in a greased baking pan. Add one inch of water on each side of loaf. Cover with plastic wrap, then aluminum foil. Bake at 400 degrees for about one hour.

Topping:

1 cup ketchup

1/3 cup brown sugar

1/4 cup barbecue sauce

Mix together and warm. Pour on top of cooked meatloaf just before serving.



Deep-dish bison pot pie

1 9-inch pie pastry

1 1/2 pounds boneless buffalo sirloin steak, trimmed into 3/4-inch pieces

2 tablespoons cooking oil

1/2 cup beef broth

1/4 cup dry red wine or bison broth

2 cloves garlic, minced

1 1/4 teaspoon dried marjoram, crushed

1/4 teaspoon salt

1/4 teaspoon pepper

2 medium potatoes, peeled and cut into 1/2-inch pieces

2 tablespoons butter

1 bag mixed vegetables

1 onion, chopped (1/2 cup)

1/3 cup flour

1 cup Half-and-Half or light cream

1 beaten egg

In a large skillet, brown meat and stir in broth, wine, garlic, marjoram, salt and pepper. Bring to boil. Add potatoes. Reduce heat. Simmer, covered, for 10 minutes. In a large saucepan, melt butter, add vegetables and onion, and cook until tender. Stir in flour. Add Half-and-Half. Cook and stir until thickened. Stir in meat mixture, heat through. Transfer mixture into a casserole dish, set aside.

Make sure pastry extends over casserole dish by at least 1 inch. Prick pastry a few times with a fork. Center pastry over top of casserole, trim 1 inch beyond edge, turn edges under and press gently to adhere to edge of casserole. Use pastry scraps to make decorations. Brush crust with beaten egg. Bake at 400 degrees for 25 to 30 minutes or until crust is golden brown.