Our buffalo meat
Our buffalo meat
Buffalo meat contains less fat than beef, as buffalo —unlike other bovids, store fat externally rather than within the muscle tissue. It’s low in cholesterol and rich in vitamins B6 and B12, protein, iron, and potassium. Thanks to its higher water retention, buffalo meat is more tender and juicier than that of other farmed species. Its digestibility and excellent flavor make it suitable for everyone —especially children, the elderly, athletes, and anyone who, by choice or necessity, prefers to limit their intake of beef or pork. It lends itself beautifully to both traditional and innovative culinary preparations.
| 100 Gr | Protein (%) | Fat (%) | Cholesterol (%) | Calories (%) | Iron (%) |
|---|---|---|---|---|---|
| Buffalo | 24 | 1,5 | 35 | 130 | 2 |
| Beef | 22 | 19 | 80 | 280 | 1 |
| Horse | 22 | 7 | 60 | 140 | 4 |
| Lamb | 26 | 15 | 92 | 241 | 0 |
| Chicken | 29 | 3 | 80 | 152 | 0 |
| Ostrich | 24 | 2 | 63 | 105 | 0 |
Source: National Institute for Food and Nutrition Research
Our farm offers buffalo meat from animals born and raised here, free-range conditions and following organic farming principles. Meat comes from young buffaloes aged 14–16 months; older animals are used for cured meat and bresaola.
