Edible Buffalo Parts

“Conscientious meat hunters could use the greater part of a young buffalo (by remaining in camp a day to make jerky), but the great delicacies were the hump, the tongue, the tenderloin, and the marrow bones.

The tongue was taken by setting the animal’s head with the nose in the air and horns deep in the ground to steady it; a large slit under the jaw was then cut, through which the desired member might easily be removed.

Marrowbones, buried in coals of buffalo chips for an hour, were considered to to be especially rich and delicious. The treat may seem a trifle concentrated to us; but then, we are not living on beans and biscuit.”