These buffalo fingers are cut from what would otherwise be a standing rib roast. The bone portion is made into baby back ribs. The large eye of meat becomes the rib eye streak. Around that eye of meat is the spinalis dorsi, the rib eye cap. Our boneless short ribs are the trim off the rib eyes after cutting them into steaks. They can be cooked in a crock pot or grilled and served rare. Very flavorful and relatively tender. U.S. raised grass-fed buffalo.
Write Your Own Review
