Posted By: Cinch
Bison - 12/05/18 10:36 PM
Our local meet market just started carrying locally raised buffalo. I purchased a tenderloin and a couple thick ribeyes. I have never had it before so any tips on best ways to cook these? I was told it is fairly lean like venison and to not over cook it. Plan was to smoke the buffalo tenderloin like I have done a beef tenderloin. Not sure on the ribeyes yet, but they are cut pretty thick. I typically reverse sear my steaks on our Yoder. Thoughts?