Buffalo Steak Cuts
Understanding the anatomy of a bison tells you everything you need to know about how to cook each cut to its full potential.
Buffalo (bison) follows roughly the same primal breakdown as beef cattle, with some notable differences in fat distribution and muscle density. Because bison are leaner and more active animals, their muscles tend to be denser — which translates to richer flavour but demands attention to temperature to avoid over-toughening the meat.
🔥 Ribeye
The ribeye is the most celebrated buffalo cut. Sourced from the upper rib section, it offers the greatest marbling found anywhere on a bison — translating into rich, buttery flavour and a juicy bite. Cook over high direct heat; target an internal temp of 130°F (54°C) for medium-rare. Ideal thickness: 1.25–1.5 inches.
| Fat Level | High |
| Best Method | Cast Iron / Grill |
✨ Tenderloin (Filet)
The tenderloin is the least-worked muscle on the animal, making it the most tender cut by far. Its flavour is mild and clean — a blank canvas for compound butters and delicate sauces. Given its leanness, wrapping in prosciutto during cooking helps retain moisture. Target 125–130°F.
| Fat Level | Low |
| Best Method | Pan-Sear / Oven Finish |
⚡ New York Strip
Firm, with a tight grain and a pronounced beefy — or rather, buffaloy — depth. The strip has a good fat edge that crisps beautifully in a cast-iron pan. It handles both grilling and pan-searing equally well. Target 130°F. Ideal thickness: 1–1.25 inches.
| Fat Level | Medium |
| Best Method | Cast Iron / Grill |
🦴 T-Bone
The T-bone gives you strip steak on one side of the bone and a smaller tenderloin medallion on the other. Managing the two different doneness requirements simultaneously is the challenge — and the reward — of this cut. Target 130°F on the strip side.
| Fat Level | Medium |
| Best Method | Grill / Broil |
🌶️ Flank Steak
Long-fibred and lean, the flank is best marinated and sliced thinly against the grain. It shines in fajitas, stir-fries, and grilled platters. Over high heat, 3–4 minutes per side is usually sufficient. Target 135°F for medium. Never cook past medium.
| Fat Level | Low |
| Best Method | Grill / High-Heat Pan |
🍖 Sirloin
The sirloin is the workhorse buffalo cut — versatile, relatively affordable, and delivering solid flavour without demanding as much technique as the ribeye. Top sirloin has more tender texture; bottom sirloin (tri-tip) benefits from lower-and-slower treatment.
| Fat Level | Low-Med |
| Best Method | Grill / Reverse-Sear |
🔨 Chuck Steak
The chuck is a flavour powerhouse from the shoulder — but its connective tissue requires either a long braise or careful sous-vide preparation before a finishing sear. Denver steaks, cut from within the chuck, are increasingly prized for their tenderness.
| Fat Level | Med-High |
| Best Method | Sous-Vide / Braise |
🌪️ Skirt Steak
Skirt is thin, extremely flavourful, and fast-cooking. The outside skirt (diaphragm muscle) is thicker and slightly more tender than the inside skirt. Like flank, it must be sliced against the grain and benefits enormously from a citrus-based marinade.
| Fat Level | Low |
| Best Method | High-Heat Grill / Pan |
Always purchase buffalo cuts from a reputable rancher or specialty butcher who can confirm grass-fed, humanely raised sourcing. The quality difference is significant and traceable in the flavour profile.