Hmmm, I'll check next time I get a pack. I do have to treat it with a gentler hand between making the patties and getting it on the grill, because they are more apt to fall apart before you get at least one side cooked. I don't know the brand I'm getting off the top of my head, but using it is much like all the times I've cooked venison; there's a very thin margin between perfect and leather. :)

>Kifto, btw, is the bomb. It violates a bunch of my dietary laws and
>I'm a little leery of ground, uncooked meat (dude have you seen those
>kitchens?) but I've had my hep-A shots and do it once in a blue moon.
>Are you seriously doing a homemade kifto with buffalo? Wicked.

Little Ethiopia, near Fairfax and Olympic here in LA, is blessed with several excellent places. Our personal haunt is Nyala, and it is always wicked clean in there. We've been going for years now and have never had an issue with anything they've served us (aside from the occasional overindulgence ;). Bourdain hit one of the places across the street, though I can't remember if it was on No Reservations or A Cook's Tour. We're regular enough that they've stopped asking, "...raw?" when we order kitfo (they'll do kitfo leb leb for the faint of heart).

I haven't done buffalo kitfo yet, but I think about it every time I'm using it. It always seems exceptionally clean. One of these days I'll be arsed to go up and get the appropriate spices and try.

	Chad Collier Smirking Kilrathi The Captain of the Gravy Train