What is Buffalo Meat?

Buffalo Farming in Greece

Buffaloes grazing freely in the lakeside meadows of Lake Kerkini – this area in the western region of Serres is home to the largest buffalo population in Greece . Water buffalo (Bubalus bubalis) farming in Greece has a centuries-old history, particularly in the wetlands of Macedonia and Thrace. Today, it is a small but constantly growing sector of livestock farming. The total number of buffaloes in the country exceeds 5,000 animals, of which approximately 80% are raised in the prefecture of Serres around Lake Kerkini. The coastal zone of Lake Kerkini is the main breeding ground for Greek buffalo, with approximately ten family units operating there. The Livestock Cooperative of Buffalo Breeders of Greece (headquarters in Vyroneia, Serres) also operates in the same area, with dozens of members.

Beyond Lake Kerkini, buffalo farms exist in several other areas of the country. Traditional buffalo farming centers are located in Thrace (e.g. in the Komotini region, Rodopi prefecture), in Western Macedonia (e.g. in the wetlands of Florina - lakes Prespa and Heimaditida) and in Central Greece (e.g. in the Sperchios plain, Phthiotis prefecture). Smaller farms are also found in Thessaloniki, Aitoloakarnania, Trikala and elsewhere. However, the prefecture of Serres remains the epicenter: the majority of herds are concentrated there, including the largest unit nationwide with approximately 1,000 animals (Mertzimekis Farm in Omalo, Sintiki).

Greek buffalo farming experienced a dramatic decline during the 20th century. In the 1950s, there were over 70,000 buffaloes in Macedonia and Thrace alone, used as work animals in the fields and of course for their meat and milk. With the mechanization of agriculture (tractors) in the 1960s, buffaloes were gradually abandoned and their population collapsed – in the 1990s, there were only ~320 animals left in the entire country. However, in the last ~20 years there has been a revival: the buffalo was recognized as an indigenous breed for conservation and was included in subsidy programs (approximately €310–330 per female animal >24 months old) in order to be saved. Thanks to these actions and the demand for its products, the Greek water buffalo has recovered and its breeding is now expanding outside Serres. Today's buffalo farmers passionately produce exquisite and original products, reminding consumers of the nutritional value and unique taste of this once "forgotten" meat.

It is noted that the buffaloes raised in Greece all belong to the Asian water buffalo (Bubalus bubalis) – specifically the indigenous Greek variety of the Mediterranean water buffalo. This breed is a descendant of the buffaloes that arrived in the country historically (probably from the time of the Persian Wars) and has fully adapted to local conditions. The Greek buffalo shows high resistance to disease and can even graze on degraded wetlands. It is an endangered species and is officially protected, while it is included in the breeds covered by the Ramsar Convention due to its role in wetland ecosystems.

Buffalo Farming Internationally

Globally, the water buffalo is a fundamental livestock animal, especially in Asia. There are over 170–200 million buffaloes recorded worldwide, with around 95% of them in the Asian continent. South Asian countries dominate: India has the largest buffalo population in the world (over 98–112 million, i.e. over 50% of the total). In India, buffaloes are mainly raised for milk production (buffalo milk and ghee), while their meat (also known as “karabeef”) is an important export product. Pakistan comes in second with around 40–45 million buffaloes, mainly of the Nili-Ravi and Kundi breeds, which are used for both milk and meat. China (about 25–31 million) is the second largest producer of buffalo, mainly swamp buffalo, which is used as a draft animal in rice fields and less for milk/meat. Other Asian countries with notable populations include Nepal , Vietnam , the Philippines , and Thailand , where buffalo have a traditional role in agriculture and are also a source of meat for the local diet.

Outside Asia, significant populations of water buffalo exist in selected areas of Europe, Africa, Australia and America. In Europe, Italy stands out with the largest buffalo breeding – about 400,000 animals – which are used mainly for milk production (famous mozzarella made from buffalo milk) and secondarily for meat. Other European countries with notable buffalo farming are Bulgaria , Romania and Greece , in which the Mediterranean type of water buffalo is bred. Smaller numbers of buffalo still exist in Turkey (eastern Anatolian buffalo), as well as scattered herds in Great Britain , Germany , the Netherlands , etc.

In Africa, the largest buffalo-raising country is Egypt , where millions of buffalo (descendants of Asians) are traditionally raised along the Nile for milk (butter, cheese) and meat. In Oceania, Australia has a population of free-range/semi-wild buffalo in its northern tropical part: these animals originate from Asian buffaloes that were introduced in the 19th century and now live in wild herds, with controlled hunting for meat and skin. Finally, in the Americas, Brazil has the largest number of buffaloes (about 1–2 million) especially in the Amazon region (Marajo Island, etc.), where they are raised for meat, milk and work in swampy lands. And in other countries of S. In North America (Colombia, Uruguay, etc.) there are small populations, while in the USA/Canada the Asian buffalo is rare (in contrast, the American bison is bred, but it is a different species).

It is worth noting that in countries such as Thailand and Brazil , buffalo meat has a significant presence in the diet and meat market. In total, water buffaloes are currently raised in over 70 countries and on 5 continents. Although in most cases they are used as multifunctional animals (work, milk, meat), their contribution to red meat production internationally is notable: every year around 26 million buffaloes are slaughtered for meat, yielding ~3 million tons of buffalo meat worldwide.

Main Buffalo Breeds and Characteristics

The water buffalo (Bubalus bubalis) is the main domesticated buffalo species worldwide. It is a large semi-aquatic bovine, descended from the wild Asian buffalo (Bubalus arnee) of India. It is divided into two main categories/types: the river buffalo and the swamp buffalo. The riverine breeds are more widespread from South Asia to the Middle East and the Mediterranean, while the swamp breeds are mainly found in the Far East (southeast Asia, southern China). The two types differ morphologically and behaviorally: river buffaloes are usually larger, with higher milk production, while swamp buffaloes are slightly smaller, more resistant to rice fields and are usually used as draft animals. In fact, genetic studies indicate that they were domesticated independently (the riverine type probably in India ~3000 BC and the marsh type in the area of present-day Thailand ~1000 BC) and are evolutionarily as distant from each other as two different species.

Riverine breeds : They include the most important buffalo breeds worldwide. In India and Pakistan , breeds such as the Murrah and the Nili-Ravi are found, which stand out for their black color, large size and high milk yield – which is why they are also called the “black gold” of India. The Murrah breed in particular is considered one of the most productive dairy breeds, with a spread beyond South Asia (it has been exported to many countries to improve local populations). Other Indian breeds are the Surti and the Jafarabadi, while in Iran/Iraq there is the Azeri breed, etc. In Mediterranean Europe, the so-called Mediterranean buffalo has been developed, which essentially comes from river buffaloes of Indian origin that were imported in the Middle Ages. This category includes the Italian buffalo (Mediterranean Italian) and the Greek buffalo , which have a similar morphology (black or dark gray fur, medium-sized curved horns, compact body). Mediterranean buffaloes are good at producing both high-fat milk and tender meat. In the Middle East and Africa , a typical riverine breed is the Egyptian buffalo , which is morphologically similar to the Indian, as is the Anatolian buffalo in Turkey .

Swamp buffalo: This category includes the Asian buffaloes that are most commonly used for work. A typical example is the Philippine Carabao , a light grayish breed with relatively flat horns that has been bred for centuries for plowing rice fields and carrying loads. Similar swamp buffaloes exist in Thailand , Vietnam , and China (where 16 local swamp buffalo breeds have been recorded). These breeds produce less milk and meat, but are particularly hardy. It is noted that swamp buffaloes can be crossed with river buffaloes – the offspring are fertile, although usually with reduced productivity.

In general, water buffaloes, regardless of breed, have some common characteristics that distinguish them from common cattle. They are large animals (adult males 600–800+ kg, females 400–600 kg) with shorter legs and wide hooves that help them walk in swamps and mud without sinking. They have sparse dark fur (gray-brown to black) and large horns that point backwards. Sweat glands are almost completely absent on their skin, which is why buffaloes love water: they need regular immersion in water or mud to cool down and regulate their body temperature, otherwise in hot weather they are at risk of overheating. The same mud bath also protects them from insect parasites. These are calm, diurnal animals with a strong memory and social behavior within a herd. Historically, they have been described as “the living tractor of the East”, because for thousands of years they have been used as the main force of traction and plowing in Asian fields. At the same time, however, they also produce valuable goods: milk rich in fat (ideal for cheesemaking) and nutritious meat, as well as skin, bones and horns that are used in crafts (e.g. in jewelry, musical instruments).

Buffalo Breeding and Feeding Methods

Buffalo farming can be done either extensively (free grazing in nature) or intensively (stalled system), with many intermediate forms. In general, water buffaloes thrive in semi-extensive systems , where they have access to meadows, pastures with water and wet soils. In Greece, farming is mostly traditional-extensive: buffalo herds graze daily in natural areas around lakes, rivers and marshes, especially during the warm months. For example, in Lake Kerkini, buffaloes are left to graze on the lakeside areas with native vegetation (reeds, grasses, shrubs), thus contributing to the control of the vegetation of the wetland. In this way, farming is more economical (fewer purchases of feed) and the animals are kept healthy and happy in their natural environment.

During the winter months, when available pasture is reduced, most units apply a semi-stall system : the buffaloes remain in sheltered areas (stables/sheds) on very cold days and are fed a ration provided by the farmer. The winter ration consists mainly of coarse and concentrated feeds, such as straw or hay (for fiber), clover (dried alfalfa), corn, broken sunflower seeds and soybeans (for energy and protein). According to the farmers, each animal consumes over ~15 kg of feed per day in winter, while in the summer when grazing freely it needs only ~6 kg of supplementary feed per day. Water consumption is also important – buffalo drink large quantities and, as mentioned, require access to water points (rivers, lakes or artificial “mud pools”) to keep cool.

Buffaloes in a herd during the winter in northern Greece. These animals are very resistant to cold and adverse conditions, but during the winter they are stabled with thick layers of straw and a suitable diet to keep them healthy.

A characteristic of extensive buffalo farming is that it does not require intensive care in the sense of industrialized livestock farming. Buffaloes are hardy and disease-resistant , so they are often raised without the need for antibiotics or growth hormones. The animals can exploit grazing materials in soils where other productive animals would not survive (e.g. marshy or flooded meadows). Thus, buffalo farmers “collaborate” with nature: they let the animals roam and feed naturally, intervening only for supplementary feeding and care when necessary. The result is a sustainable and environmentally friendly system. In fact, recent ecological lake management programs (such as Lake Heimaditida in Florina) utilize buffaloes to control excessive water-loving vegetation: grazing buffalo herds reduce reeds and help the wetland to regenerate naturally.

In more intensive farming (found mainly abroad, e.g. large buffalo parks in Italy or India), the animals may live permanently in fenced areas and be fed with high-yield feed mixtures. However, even in such cases, buffaloes need access to water or mud baths . On many farms abroad there are artificial ponds-reservoirs where the animals enter daily. Without this possibility, stress and the risk of heat stroke increase significantly for the buffalo. In general, the image of a buffalo “rolling in the mud” is not a sign of negligence, but a normal behavior and necessity for the species.

Nutritional Value of Buffalo Meat

Buffalo meat is considered one of the healthiest red meats. Experts describe it as meat of high nutritional value, rich in proteins and trace elements, with low fat and cholesterol. It is no coincidence that in recent years many consumers – especially meat lovers who want leaner and more nutritious meat – have turned to buffalo, including it in their diet when they need extra protein or have a problem with high cholesterol. Even people who follow a special diet (e.g. athletes, or those who are watching their calories and fat) find buffalo an excellent alternative to beef. Here are some key facts about the nutritional value of buffalo meat, compared to other types:

• High Protein: Buffalo meat contains approximately 21–23% high-quality protein, a percentage similar to or slightly higher than that of lean beef. In 100 grams of buffalo fillet we find ~23 g. of protein, while beef provides around 20–21 g. in the same amount. Buffalo proteins have a high biological value, providing all the essential amino acids for the human body.

• Low Fat: Buffalo is an extremely lean meat. Its visible fat is minimal – just ~1–3% lipids. In fact, 100 g of buffalo meat contains only ~2 grams of fat, compared to 10–20 grams in a similar amount of beef (depending on the cut). Even compared to chicken breast (which has ~3–4% fat), buffalo is leaner. This also means a lower energy value: buffalo meat provides about 110–130 calories per 100 grams, almost half the calories of beef (260–300 kcal/100g).

• Lower Cholesterol: One of the most important differences is the low cholesterol content of buffalo meat. Research shows that 100g of buffalo meat contains about 30–40 mg of cholesterol , a value significantly lower compared to other meats – e.g. lean beef has 60–100 mg/100g, pork ~70–90 mg and chicken ~73–86 mg/100g. In practice, this means that buffalo meat is suitable for those who are watching their cholesterol and cardiovascular health. A serving of buffalo meat contributes much less to the daily cholesterol intake than the same amount of beef or lamb.

• Healthier Fats (Omega 3/6): Not only is the total fat lower, but the quality of the lipids in buffalo is also better. It contains higher levels of monounsaturated and polyunsaturated fatty acids and lower levels of saturated fats, resulting in a more favorable fat profile. Most importantly, the ratio of omega-3 to omega-6 fats is more balanced in buffalo meat, especially when the animals are grass-fed. This makes it cardioprotective compared to other red meats that are higher in saturated fats.

• Rich in Iron and Trace Elements: Buffalo meat is characterized by a high iron content – approximately twice as much iron as beef. The heme iron it contains is easily absorbed by the human body, helping to treat iron deficiency anemia. Buffalo liver in particular is extremely rich in iron and vitamin B_12, constituting a “medicine” for people with anemia. In addition, buffalo meat offers significant amounts of zinc , phosphorus and B vitamins (thiamine, riboflavin, niacin, vitamin B_6 and B_12), as is the case with beef. However, the fact that it is also leaner makes it nutritionally superior. To summarize aptly, research conducted in 2025 concluded that “Greek buffalo meat has a high protein and iron content, lower saturated fat, a very good Ω3/Ω6 ratio and excellent taste and texture.” That is, it combines healthy characteristics with a delicious taste.

Finally, it is worth mentioning that the reputation of buffalo as a tough or difficult-to-process meat is unfounded. Many consumers mistakenly believe that because the animal is strong and lives in swamps, its meat will be tough. In fact, when the animal is slaughtered at the right age and the meat is properly matured, the tenderness of buffalo meat is comparable to quality beef. The right way of cooking (e.g. slow cooking for cuts that take time) highlights its deliciousness. Many chefs call it “meat with a rich flavor” , as it has a rich meaty aroma without unnecessary fats. In short, it is a red meat that combines health and taste – which explains why it is constantly gaining popularity.

Greek Buffalo Farms and Products

The revival of buffalo farming in Greece has also led to the emergence of new buffalo meat products on the market. The prefecture of Serres, as the main breeding area, is also at the forefront of processing: local businesses are active there that standardize buffalo meat, offering it in various forms – from fresh cuts to traditional cold cuts. A typical example is Kerkini Farm , the family farm of Vasilis Papadopoulos next to Lake Kerkini. It is the most important vertical buffalo meat breeding and processing unit in Greece. The farm was founded in 1999 and today breeds hundreds of free-range buffaloes, while it has its own modern laboratory where it produces a wide range of products.

Kerkini Farm's laboratory produces dozens of buffalo meat products, covering both traditional Greek cuisine and more modern offerings. Some of the buffalo meat products offered by Greek farms are:

• Buffalo kavourmas: A traditional sausage made from boiled and pressed meat in melted fat. The buffalo kavourmas of Serres has been distinguished for its deliciousness – it is prepared by simmering the meat for a long time (over 8 hours), mixing it with salt and spices, and then coagulating it in its broth and fat. The result is a solid, spicy sausage that is served in thin slices. Buffalo kavourmas has become famous, with the Bora brothers in Kerkini winning awards in international competitions for their kavourmas.

• Buffalo Sausages: Fresh country sausages made from 100% buffalo ground meat or mixed with a little pork for more fat. These sausages are often seasoned with leeks or spices and have a strong, rich flavor. They are produced both fresh (for baking) and cured/smoked as cold cuts.

• Burgers: Ground buffalo meat is available ready-made in the form of a burger. Due to the low fat content of the meat, some other fat or ingredients (e.g. olive oil, vegetables) are usually added to keep it juicy during cooking. Buffalo burgers have become a hit at food shows, offering a healthier version of the classic burger.

• Smoked and cured meats: Producers are experimenting with new products made from buffalo meat. For example, smoked buffalo fillet (a pasturma-style salami or prosciutto) is being produced, as well as smoked buffalo steak , which is aged and smoked, producing a fine delicacy. Buffalo soutzoukakia (small seasoned patties) are also being made with spices and herbs, which are a ready-made solution for cooking.

• Fresh cuts of meat: Today, one can find Greek buffalo meat in various cuts, such as steaks, shoulder steaks, noua, kilotto, shoulder, minced meat, etc. in selected butcher shops. Buffalo meat used to be sold only on site in the breeding areas, but it is now also available packaged in large supermarkets, mainly from Serres. This availability of fresh buffalo meat became possible after the farms were organized and its slaughter/standardization was certified according to standards.

The Papadopoulos family (Kerkini Farm) was one of the pioneers who revived buffalo farming in Kerkini, starting with 20 animals in 1999 and today having modern facilities of 10,000 sq m. Correspondingly, the Mertzimekis family also invested in buffalo farming – as mentioned, they have the largest herd – and supply other traders with live animals or meat. In the Serres region, there are other smaller family farms that produce buffalo meat, many of which collaborate with the Cooperative to promote the products. Outside Serres, there is a small unit in Trikala (Palioura Farm in Dendrochori) that breeds buffalo and sells the meat locally, while experimental farms have been carried out in Farsala and elsewhere.

The growing reputation of Greek buffalo meat has brought its products to the culinary scene. Many restaurants now serve buffalo smoked sausage or buffalo burgers on their menus, showcasing this local treasure. Serres in particular has emerged as a gastronomic destination: visitors go to Lake Kerkini not only for the ecosystem, but also to try the famous local buffalo products. As the president of the buffalo farmers characteristically states, the area has dynamically entered the country's gastronomic map and is now a popular agrotourism destination.

In conclusion, buffalo meat, from where it was on the verge of oblivion a few decades ago, has regained its place on the Greek table. With respect for the tradition of breeding and the use of modern standardization methods, a product is now offered that combines authentic flavor with health benefits. Whether as a juicy burger, a spicy crab cake, or a fine steak, buffalo meat adds variety and quality to our diet, while supporting local production and the sustainable development of rural areas in Greece.