At Buffalo Block Prime Steakhouse we pride ourselves in only serving regionally sourced beef of the highest quality.
All of our beef listed as “Prime” is USDA Prime grade. Prime graded beef equates to an average of under 3% of the total beef production graded by the USDA. You get a higher-quality cut of beef when you order aged Prime beef at Buffalo Block.
Dry-aged beef is hung or placed on a rack to dry for several weeks. Only the highest quality cuts of beef can be dry-aged because the process requires meat with large, evenly distributed fat content. During the dry-age process, moisture is evaporated from the muscle and the natural enzymes break down the connective tissue in the muscle. Dry-aging results in at least 1/3 weight loss of the original cut, making the process more time consuming and the final yield less. This is why most restaurants serve Choice grade when dry-aged cuts are available. At Buffalo Block, we dry-age Prime grade beef, delivering a final product that is uniquely rare, thus a more premium experience.
The key effect you will receive from dry-aging is concentration and saturation of the beef’s natural flavor. This process also tenderizes the natural meat texture leaving a more tender piece of beef. Typical dry-aging periods range from 15-28 days.
In the late 1800s, towns and cities in the United States faced a common problem: the inconvenience of unpaved streets and the pervasive mud and odor that went with them. In 1900, everything changed: the buffalo block, a cheap, water-resistant, and nearly-indestructible brick, was developed. Soon, settlements across the country were paved with them, and Montana Avenue and the town of Billings were no exception.
Although buffalo block remnants are fewer and further between now that we’ve long since adopted asphalt paving methods, we unearthed plenty of buffalo blocks on the old patio and scattered throughout the building when we began our remodel of the Rex in 2018. And one day, while doing a walkthrough of the renovation, our granddaughter saw a brick and said, “Well, that would be a cool name for a restaurant!”
“Hmm,” we thought. “She has a point.”
Not just because of those old paving bricks, but also because “Buffalo Block” seemed to capture decades of history, harkening back to the days of Buffalo Bill and when the hotel bar went by the name of “Buffalo Bar.”
To make a long story short, the name sort of just stuck.
So cheers to a new legacy — while honoring our rich history.
Stop by and see what we’ve done with the place. Make a reservation now or just stop by and say hi.