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That was a wonderful story. It appears the 9.3 Hornady's worked well.

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I do have a question regarding the meat. You've spoken of taking the backstrap - what about the tenderloin, inside at the top of the cavity? A T-bone or tenderloin 'n/bacon strip just isn't the same without it.

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Tenderloin and backstrap are my favourite pieces of meat from Deer. Buffalo is no different, and IMO is better than beef! In most cases, the majority of the Buffalo meat was taken. The legs are given to the local indigenous communities. With our group the tenderlions were taken from a couple of cows.

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Cheers

Drew

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