I get around this planet of ours a fair bit whether it be travelling or living, and now I find myself in the Far East, and obviously I like to explore the food. The cuisine, the styles, the ingredients, and the oddities (to me) that is considered perfectly normal there.
One of those oddities is the ever presence of buffalo meat (or bison if you prefer, although Asian buffalo are definitely not bison), be it whatever form it comes in. That's not to say cow beef doesn't exist, because it does and is just as easy to obtain (usually from Australia and New Zealand), but buffalo meat is everywhere. So why is this?
Firstly though, is there a difference? Yes, of course there is, otherwise why would I even be bothering with any of this. Stupid question - sorry.
Buffalo and cattle are from the Bovidae Family, but that's like saying because a Great Dane and a Chihuahua are both dogs they are exactly the same, which they obviously aren't - I mean look at them. Buffalo meat is commonly known as 'buff' (or carrabeef) and is imported from India and is significantly cheaper.
It is also a much tougher meat, meaning it can require a longer cooking time, depending upon the cut (but may also need a shorter one or additional prepping, if it is a steak). Buffalo tend to be used as workhorses, so their muscles will be much bigger and stronger. Oddly, cows outnumber them, but because the meat is much preferred, it is more expensive even though it should be cheaper; pricing demand in action right there.
Buff is darker than beef (higher myoglobin - the stuff people think is blood in rare cooked steaks), and is leaner. You would think that would be a good thing, but fat content matters massively. Seen a steak with marbling? That's fat. In turn that makes for a juicier more favourable steak, which is also important in burger patties; your ground/mince beef should be 15-20% fat, but you won't get that with a buffburger (I am so trying to not make a joke out of that name). Conversely that means buff contains more protein if that's of interest to you.
It's also sweeter, decidedly so, meaning thought must go into the dish you are creating. Speaking of which, due to its properties it is ideal for sausages, kebabs, and of course the renowned biltong.
If you get the chance I would recommend trying it, just bear in mind the differences in cooking times, and what it is more suited to.
