Buffalo

It usually means water buffalo meat, though “buffalo” is also used informally for bison, especially in North America. If the species matters to you, look for “water buffalo” or “bison” on the product description.

Buffalo is lean, so use a hot pan or grill to brown steaks quickly, then avoid cooking them for too long. For stews, keep the meat at a gentle simmer until tender rather than boiling it hard.

Yes. Use it in burgers, meatballs, chilli, curry and casseroles; because it is lean, add a little oil when browning mince and take care not to overcook burgers or steaks.

It works well in slow-cooked curries and stews, as well as burgers and kebabs. Buffalo meat is also used in dishes such as biltong, where strips are seasoned, dried and cured.

Keep it covered in the fridge, separate from ready-to-eat food, and cook it promptly. To keep it longer, freeze it in a sealed, labelled package; thaw it in the fridge rather than on the worktop.

No. Bison and water buffalo are different animals, although bison is often called “buffalo” in everyday North American English. The meat is similar in being lean, but it is not interchangeable as a species name.

Buffalo meat provides 22 g of protein per 100 g. Its energy is 98 kcal per 100 g.