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Asian Water Buffalo (completely different and apart from Africa's wild and aggressive Cape Buffalo) is the 2nd most nutritious red meat known to man, 2nd only to Yak. More water buffalo meat is consumed globally than U.S. Beef, and in country’s such as India, Nepal and the Philippines, it is known as “Mother’s Meat. Asian Water Buffalo were introduced into Italy as far back as the seventh century, but references to cheese products made from its milk only started to appear at the beginning of the twelfth century. Mozzarella di bufala became widespread throughout the south of Italy from the second half of the eighteenth century, before which it had only been produced in small quantities.
Since Water buffalo has been a domesticated animal for over 4,000 years, there is no noticeable “wild flavor” that you would find in American Bison. Most customers who have had the pleasure of eating buffalo would tell you the meat “tastes like beef with a hint of lamb.” Sounds pretty delicious, right?
For those interested in the comparative qualities of Asian Water Buffalo to Beef there is:”
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