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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw water buffalo meat should be used within 1 to 2 days when stored in the refrigerator at 40°F (4°C) or below.
Yes, it freezes very well. For best quality, use vacuum-sealed packaging and consume within 6 to 12 months.
Look for a deep, dark red color and firm texture. It should have a fresh, mild scent and no visible grey or brown patches.
Beef is the most common substitute, though venison or elk are also good alternatives due to their similar lean profiles.
No, washing meat can spread bacteria around your kitchen. Instead, pat the meat dry with paper towels before seasoning.
Generally yes; it is significantly lower in fat, calories, and cholesterol while being higher in iron and protein.
Lean cuts are best for quick searing (medium-rare), while tougher cuts benefit from slow cooking, braising, or stewing.
No, it has a flavor very similar to beef but is slightly sweeter and richer without the gamey notes found in venison.
The safest way is to thaw it slowly in the refrigerator overnight. For faster thawing, use a cold water bath in a sealed bag.
raw water buffalo is a versatile ingredient found in cuisines around the world. With 131 calories per 100g and 20.4 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Because it is leaner and has less insulating fat, the heat penetrates the muscle fibers more quickly.