Meat
Mince
Buffalo mince is finely ground water-buffalo meat for sauces, pies, dumplings, and meatballs. Colour is darker than typical beef mince; flavour is robust enough to carry spice blends and tomato without tasting anonymous. Lean batches need fat or oil so reduced sauces stay glossy rather than pasty. Brown in batches for ragù and keema; keep cooler and looser for kofta and dumpling fillings. Season with salt that dissolves fully, and cook through to a safe temperature. Excellent in lasagne-style dishes where Italian buffalo meat traditions meet dairy regions.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.4 g
- Saturated Fat 5.19 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.25 g
- Polyunsaturated Fat 0.97 g
- Cholesterol 66.6 mg
- Sodium 60.5 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.9 g
- Water 63.2 g
- Energy 186 kcal
- Water 63.2 g
- Protein 20.9 g
- Fat 11.4 g
- Saturated Fat 5.19 g
- Monounsaturated Fat 5.25 g
- Polyunsaturated Fat 0.97 g
- Omega-3 0.15 g
- Trans Fat 0.2 g
- Vitamins 39.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.32 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.6 µg
- Minerals 398 mg
- Major Minerals 396 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 66.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.32 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.45 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.9 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·
Minerals
Mince of Buffalo: composition reflects this culinary part relative to the whole ingredient.
History
Italian butchers labelled buffalo mince for ragù and filled pastas near dairy herds.
Urban keema stalls relied on buffalo mince as an affordable everyday protein.
Frozen retail mince brought buffalo to Western supermarket freezers.