Listing ID #3909122
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Contact SupplierBuffalo Hind Quarter mainly consist by four main cuts.
Buffalo Topside meat:
The topside is a large, lean cut of , rolled and divided into two or three boneless joints, topside makes a good, roasting joint full of flavours.
Buffalo Silverside Meat:
The silverside is very similar to topside, but requires slower cooking. Used to make salt corned .
Buffalo Thick Flank/top rump Meat:
The top rump or thick flank is a lean cut that is ideal for roasting, or can be thinly sliced to provide an inexpensive frying steak.
Buffalo Rump Steak Meat:
Rumpsteak is tender most cut in buffalo body. This cut is often used for the preparation of grills and steaks in multinational food chains and for high class restaurants.