Meat
River Buffalo
A tier
River buffalo are the dairy-focused Bubalus bubalis group of South Asia, Egypt, the Balkans, and Italy—including Murrah, Nili-Ravi, and Mediterranean strains. They prefer deeper water than swamp types and dominate global buffalo milk and associated meat streams. Meat from river types is the lean red protein increasingly sold as “buffalo” steaks and mince in health markets. Young finished animals taste mild-sweet; dairy culls are darker and collagen-rich for slow dishes and processed meats.
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Characteristics
Preparations
Traits
History
Riverine South Asian cultures selected buffalo for milk beside draft use.
River buffalo spread through Middle Eastern and later European dairy niches.
International dairy development projects promoted river buffalo genetics.
Lean river-buffalo meat marketing expanded in Western retail.