Forked path Solving readers’ dining-out dilemmas Other red meat becoming harder to find

Harold’s Cabin, at the corner of President and Congress streets in downtown Charleston, is one of the area’s only remaining sellers of buffalo burgers.

Q: Hi Hanna. Is there a restaurant in Charleston that serves tasty bison burgers?

A: Can I talk you out of one of those adjectives? I don’t think of bison burgers as particularly tasty, and I really like healthy food. Bison has about half as much fat as beef, which makes it a prime candidate for overcooking. And when Consumer Reports in 2013 subjected beef and buffalo to a blind tasting, judges reported the buffalo had a slight livery flavor and metallic tang. But bison has its advantages: The meat has more protein than ground turkey, and some eaters take comfort in the fact that it’s illegal to use growth hormones in buffalo.

Three years ago, Triangle Char & Bar served 50 pounds of buffalo burgers a week. The “Home on the Range” sandwich still surfaces on special occasions, but a manger reached at the West Ashley location said she hadn’t seen it in a while, theorizing the restaurant ran into supply problems. Even at the peak of the burger’s popularity, Triangle’s director of operations described the item as a loss leader, telling The Post and Courier that bison cost $2 more per pound than beef.

Buffalo burgers were briefly available at Wild Buffalo Steakhouse, but the North Charleston restaurant closed soon after opening. Bison meat patties also have been discontinued at Big Gun, Fuel and SOL, leaving Big Billy’s Burger Joint and Harold’s Cabin among the area’s only remaining bison burger purveyors. The $12 burger at Harold’s Cabin is topped with smoked cheddar and served on a brioche roll.

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