These steaks are cut from the prime rib of the buffalo and are incredibly tender and widely considered to be the most flavorful of steaks.

The legendary Buffalo Filet, our most popular steak, is so tender you could nearly cut it with a fork! Just like we have done for the past 75 years, we hand-cut them almost every day from the whole Buffalo Tenderloin and ship them to you as quickly as 2 days. We 100% guarantee that you will be blown away by these steaks, or we will give you your money back.

There is a reason they call it Prime! The ultimate for the holidays or special occasions. Our boneless buffalo prime rib is deeply marbled and flavorful roast. Best slow-roasted and seared to finish, cooked to a perfect medium rare.

Ribs. RIBS. Seriously, is there anything better to eat with your hands, the crisp bark cracking under your fingertips as you gnaw on the bone like an ancient hunter-gatherer? We don't think so, and we don't think you will find any ribs more amazing than these Buffalo Back Ribs. Leaner than pork or beef ribs, with an amazing, primordial meaty flavor, these one of a kind Buffalo Back Ribs will blow the minds of BBQ fanatics and novices alike!

This "Cowboy Steak" will surely impress everyone on your VIP list. This steak contains both the NY Strip and Filet on the bone. What a lovely combination. Lean and flavorful, you can never go wrong with this premium cut. Our Buffalo T-Bone offers the best of both worlds.

This steak is the classic choice of America’s top steak houses. New York Steak Strips are especially tender because they are cut from the loin. Lean and flavorful, perfect for a cast iron sear! You will enjoy juicy, thick steaks that melt in your mouth.

The love child of a filet and a roast, this steak is an unsung hero. The sirloin is a unique combination of flavor and texture and is cut from the lower portion of the shortloin, which also offers the T-Bone, tenderloin, and NY Strip. We enjoy our sirloin seared quickly and hotly in a cast iron pan with fresh herbs and butter spooned over it as it cooks.

One of the most flavorful cuts of buffalo, the skirt steak is cut from the inside of the chest below the ribs. A long, flat muscle with a grain that runs its length, skirt steak goes well with marinades and is best cooked hot and fast. With ideal doneness of medium rare.

Our Buffalo Flank Steaks are extremely lean and contain almost no fat because they are sliced from the animal's belly. Flank Steaks often referred to as the Bavette or London Broil, are excellent for marinating and go well with strong flavors. Buffalo Flank Steaks feature a distinct grain that you should cut against when serving for the best texture and chew, and are best served grilled over high heat or slowly braised to break down and tenderize the flank.

The Tri Tip is a triangular roast cut from the sirloin, particularly famous on the West Coast. Well-marbled, full-flavored, quite tender cut that lends well to low, slow roasting or smoking. The Tri Tip takes very well to seasoning, so don't be afraid to generously use your favorite marinade or rub, and save the leftovers for killer sandwiches!

Cut from the shoulder section of the Buffalo known as the Chuck, these marbled roasts are perfect for braising, stewing or slow cooking. Whether you cook these with a Crockpot, Dutch oven, or Instapot. With little time and attention, the amazing, meaty flavor and softly melting texture will shine through!

Perfect for the slow cooker or Instapot. We cut our stew cubes from chuck and sirloin. Very lean and full of flavor. Best cooked low and slow to fork tenderness.

What can we even say about a thing of such absolute beauty? A thickly cut, bone-in ribeye, dry-aged for 28 days, bringing out incredible texture and depth of flavor. Available in very limited quantities, these are the pinnacle of the art of meat. Since only a few Buffalo Prime Ribs make the cut to become Dry Aged Buffalo Tomahawks, it would be very difficult to find a more show-stopping cut of meat than this.

The ultimate steakhouse specialty, also known as a Kansas City Strip or Ambassador steak, was made world famous in the steakhouses of New York City. The whole striploin of buffalo is cut into individual New York Strips after being dry-aged for 28 days in a moisture and temperature-controlled environment, just waiting to say hello to your grill or cast iron. The concentrated, profound flavor and texture of these steaks are truly a unique culinary experience.

The shank, which is traditionally used in Osso Buco, comes from the top of the shin and is cross-cut into sections about 2 inches thick which weigh approximately 16 oz each. This flavorful and meaty cut is best used in braised or other slow-cooked methods, perfect for cool and cozy nights!