Buffalo Meat

Australian Buffalo

Australian Buffalo

Buffalo are now raised in every State of Australia, with the highest numbers in the Northern Territory (NT), where they were originally introduced in the 19th century. Buffalo spread and adapted very effectively to the conditions in the “Top End” of the Northern Territory. Their spread to other States occurred mainly since 1990. The total number in the NT has remained fairly static on farms over the last 10 years. However, in recent years turnoff has improved with increasing demand. The most common reason for buffalo farming is diversification. Buffalo are efficient converters of poorer quality pastures compared with cattle. There is also a market for buffalo meat which is not very different from that for beef. Since buffalo numbers are declining, buffalo meat supplies are also dwindling markedly. There is therefore scope for setting up production and marketing programs aimed particularly at the high quality table meat market for local outlets and restaurants. Such programs would take advantage of consumer preference for low fat, low cholesterol quality buffalo meat. TenderBuff® is of particular interest in the Australian Northern Territory market as it is a quality-assured product with a grid pricing system which pays according to the specifications a carcass achieves. A strip brand identifies carcasses which meet all specifications.

Australian Quality Farming of Buffalo

High Quality Table Meat

Water Buffalo have been present in Northern Australia since the 1820’s.They have been used for many years for meat and hides. A new domesticated industry has emerged following the destruction of much of the feral buffalo herd in northern territory in the 1980’s.

Buffalo are currently being farmed in all states of Australia. Buffalo are easy to handle as long as they are worked regularly. It is recommended that buffalo have access to good shade, and shelter from heat in summer and cold in winter by using effective and shelter belts or shade structures. Electric fencing is recommended on paddocks. Buffalo have a different temperament to beef cattle and require different handling. Buffalo need to be handled firmly but very gently, no yelling or belting. This handling affects the tenderness and quality of the meat. Calm animals produce tender meat. Riverine variety and riverine cross buffalo have been introduced and are doing well especially in the Southern States. Buffalo dairies have been set up in Queensland and Victoria, and buffalo milk and dairy products are in high demand. New Zealand has been importing dairy buffalo from Australia to create a new Industry in New Zealand.

 Buffalo meat is very low in fat, less than 2% and comparatively low in cholesterol, this leanness makes buffalo meat very healthy. The fat composition in the lean meat has a higher proportion of polyunsaturated and omega 3 fatty acids than in chicken lamb or beef. Buffalo meat has been found to be very high in protein, iron and zinc content.

Burgers

Burgers

Buffalo Meat Burgers

Steaks

Steaks

Rib Eye Cut

Ribs

Ribs

Buffalo Short Ribs

Mince

Mince

Low Fat Mince

Hangar Steak

Hangar Steak

Hangar Steak Cut

Sirloin Steak

Sirloin Steak

Sirloin Steak Cut

Buffalo

Buffalo

Tender Loin Cut

Roast

Roast

Buffalo Roasting Joint