Industry News | June 2, 2005

Figaro's Pizza Adds Buffalo Meat to Its Menu

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Figaro's Pizza today announced the addition of buffalo pepperoni to its list of pizza toppings. The topping will be available at Figaro's locations in Oregon and Washington through July 31 when customers can take advantage of special promotional pricing.

Not to be confused with buffalo-style pizzas, Figaro's new pepperoni is actually made with buffalo meat. Jerry Doty, national director of marketing for Figaro's Pizza, says, "There's a rising trend in foodservice towards incorporating buffalo into dishes. Hungry customers want new tastes, textures, and buffalo offers that. It's a delicious, dense red meat, rich in flavor and low in sodium."

In fact, according to the USDA, pound for pound buffalo has significantly less fat, calories, and cholesterol than beef, pork or chicken, is the highest in iron and second only to chicken in protein content. The meat, which is supplied by Buffalo Grill, the only national company specializing in pre-cooked, heat-and-serve buffalo items, comes from buffaloes that have been naturally raised and have never been exposed to growth hormone implants or low level antibiotic feeding.

In March, the U.S. Mint marked the return of the American Bison nickel after a 67-year absence. The American Bison nickel is the third design in the United States Mint's Westward Journey Nickel SeriesT. A fourth design will be released later in 2005. To commemorate this release, Figaro's will be giving away the American Bison nickel as change.

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.