Buffalo

A buffalo is a heavily built wild ox with backward-curving horns. A buffalo’s diet is mainly grass; however, at certain times of the year, it will graze on other types of plants.

Buffalo has a stronger flavour and is grainier than beef.

  • Fillet- 2.5-3kg
  • Cube Roll- Approx 3-3.5 kg
  • Striploin- 2.5-3kg
  • Rump- Approx 5kg
  • Topside/Silverside- Approx 5kg
  • Diced- 1-2kg per packet
  • Knuckle- approx 7kg
  • Mince- 1kg minimum
  • Liver- approx 3-4kg

Origin: Culled from the wild, from Northern Territory.

Processing: It is known that buffalo is a fast growing animal, able to reach slaughter weight in just 24 months under grazing conditions.

Cooking: Buffalo meat is lower in fat, cholesterol, and calories than beef, pork and even skinless chicken. It is also higher in iron and Vitamin B12 than beef. Despite all these differences, Buffalo is very similar to beef in flavor and texture. Depending on the cut it can be grilled, slow cooked, and braised.