Game meat, buffalo, water, raw

Water buffalo meat is dense and dark, similar in texture to lean beef but noticeably lower in fat, which gives it a firmer bite and a slightly sweeter, less rich flavor. It is commonly ground for burgers and meatballs, cubed for stews and curries, or cut into steaks that do best cooked to medium-rare over high heat so they do not seize up. In South and Southeast Asian cooking it appears in slow-simmered curries with ginger, garlic, and chilies, where the long cook time tenderizes the meat while the sauce adds back the moisture the lean meat lacks. It also takes well to marinades built on yogurt, citrus, or vinegar, which help soften the muscle fibers before grilling.

Look for buffalo meat that is a deep, even red with no discoloration, and store it refrigerated for a few days or frozen for extended keeping, handling it the same as other fresh red meats. At just 99 calories and 1.37 grams of fat per 100 grams raw, it is the leanest of the game meats in this group, while still delivering 20.4 grams of protein, or 41% of the daily value. With sodium at only 53 milligrams per 100 grams, it is a good option for building a low-sodium, high-protein dinner around a curry, stir-fry, or simply grilled steak.