The Water buffalo at Sunnymead Farm are very hardy and are kept outdoors on grass and stubble fields in the summer, and for as long as possible in the warmer winter months.

It can be very dry on the farm over the summer months, and if the grass is scarce we supplement with hay. We are continually creating more pasture on the farm allowing us to reduce our hay usage and giving the buffalo more space to explore! We have 2 lakes and a reservoir that the buffalo get to wallow in during the summer, as they love exhibiting their natural behaviour! 

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In the coldest months of the year we house the buffalo in the barn for their protection, they get fed hay and silage throughout this housing period. Their winter diet is supplemented with fodder beet and a homemade mixture of grains from the farm, allowing them to keep healthy.

The buffalo take up to 36 months to get to weight, the meat is then hung. It is available in cuts similar to ones of traditional beef. Buffalo meat has similar characteristics of beef, with some people describing a slight gamey taste. 

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The meat is lower in fat than most red meats and because of this, cooks faster. Therefore, in cooking it is essential to preserve the moisture in the meat to keep it from drying out.

Lowering your recipe’s cooking temperature and reducing the cooking time is key. Easily supplement any beef recipe with these adaptations. Keep acidic ingredients out of the marinade to keep the meat tender. 

Cooking the meat at a lower temperature for a longer time keeps it tender and delicious. Using a cooking technique like braising is an excellent choice.

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Nutritionally, the meat is rather impressive - It contains about a quarter of the cholesterol and fat that is found in other red meats. This is likely to be music to many peoples ears!! The below graph shows the nutrient composition of buffalo - in comparison to conventional meats. 

As you can see from this table, consumers seeking less cholesterol and fat in their foods, without compromising on the protein content (and flavour of course!) continue to increase the demand for buffalo meat.