Cuts-Various sections of the buffalo

Where exactly is each steak? In this short meat-knowledge tour, we'll show you many different buffalo cuts – and the best ways to prepare them.

What can the individual cuts be used for?

1 neck
Buffalo meat from the neck or throat is ideal for Braise or roastHowever, it is also a good choice for grilled skewers or steaks.

2 shoulder
The buffalo shoulder offers a very lean meat that is wonderful for goulash or minute steaks. Braised whole, however, the buffalo shoulder also makes an extremely delicious Fry.

3 High rib
From the high rib or the high back you cut the Rib-Eye, Côte de Boeuf, and Tomahawk steaks with the famous fat eye. Ideal for pan-frying or grilling. Thick steaks can be grilled and then brought to core temperature in the oven.

4 transverse ribs
Also known in the USA as chuck short rib. Particularly aromatic and tender, it's perfect for braised dishes or smoking.

5 Breast
The breast—better known as brisket—is part of the "holy trinity" of American BBQ. It is traditionally cooked on a smoker at low temperatures for many hours.

6 roast beef
From the roast beef or kidney piece you cut filet, roast beef, T-bone and porterhouse steaks:

The filet Tenderloin runs between #6 and #8 at the bottom and is exceptionally tender, juicy, and lean. Buffalo tenderloin is exceptionally flavorful and can be prepared either whole or in medallions.

The roast beef With the classic fat cap, it can be prepared either as a whole or as a rump steak (striploin steak | New York strip). As a whole piece, the roast beef is perfect for grilling or smoking, and can also be used cold sliced for sandwiches the next day.

T-Bone and Porterhouse Steaks consist of fillet and sirloin, separated by the characteristic T-shaped bone. Extremely flavorful and a classic for the grill.

7 Belly
The belly, or limpen—better known as flank steak—is lean and flavorful with comparatively longer fibers. Flank steak is less well-known in Germany and Switzerland, but is considered a BBQ classic in the USA.

8 hip
The Hip It is a particularly tender and lean cut of buffalo and is considered a premium cut alongside fillet, rib-eye, and roast beef. It is excellent for braising or roasting in its entirety. Thinly sliced, the buffalo rump can also be enjoyed as a rump steak or on a grilled skewer.

9 Club
The leg, or shank, is divided into the upper leg, lower leg (also called a round rump or semer roll), and the nut (also called a ball). These leg cuts are excellent for stews, roasting, braising, or goulash. The upper leg is also used for schnitzel.