Prime Buffalo Meat Cuts

• Tenderloin (Fillet) – The most tender cut, ideal for premium steaks, medallions, and fine dining preparations.
• Striploin (Sirloin Strip) – A premium boneless cut with excellent tenderness and flavor, suitable for grilling and roasting.
• Cube Roll (Ribeye) – Well-known for its rich flavor and juicy texture, preferred for steaks and barbecue applications.
• Rump Steak – Lean and flavorful cut commonly used for grilling, roasting, and steak production.
• Topside – Lean hindquarter cut suitable for roasting, slicing, and further processing.
• Silverside – Firm-textured cut ideal for corned meat, roasting, and processing industries.
• Knuckle (Sirloin Tip) – Lean and versatile cut used for steaks, cubes, and value-added meat products.
• Thick Flank – Suitable for roasting, slicing, and processed meat applications.
• Thin Flank – Commonly used for minced meat, kebabs, and further processing.
• Brisket – Flavorful forequarter cut ideal for slow cooking, smoking, and braising.
• Chuck Tender – Economical cut used in stews, curries, and processed products.
• Neck Meat – Widely used for minced meat, sausages, and industrial processing.
• Shank (Fore & Hind) – Rich in collagen and suitable for soups, stocks, and slow-cooked dishes.
• Short Ribs – Popular for grilling, braising, and barbecue preparations.

Available Origins

Quality & Health Certifications