It’s not easy to catch a water buffalo.
“If one doesn’t go in the pen, you cannot drive her. It’s better to set up a pen, drop some feed on the ground and hope for the best,” Elsmore rancher Kenny Covey explained.
“They’re not like cattle.”
Not only are water buffalo much larger than the kind of cows you’d typically find on a Kansas farm, they have giant horns — and a nasty temper.
“Their disposition is not as good as cattle. I’ve got some in here that are a little ornery. They’re really quick. It’s like a light switch. You have to pay close attention.”
Covey, owner of Diamond C Cattle Company, started a herd of water buffalo in 2020 after learning about the benefits of the meat.
“It’s a lot healthier,” he said. “Healthier than chicken.”
Water buffalo are an exotic breed and one of the largest members of the bovine family. They can range from around 1,500 to 2,600 pounds and have huge horns that never quit growing.
There are different types of water buffalo: river buffalo and swamp buffalo.
Water buffalo were imported into the U.S. in the 1970s but are still relatively rare, with an estimated 8,000 head in the country these days.
Their milk is prized for making mozzarella cheese and contains higher levels of protein, calcium and iron with less cholesterol and lactose. A type of river buffalo in Italy is prized for producing such cheese.
Their meat also is known for its health benefits. According to a report from the National Center of Biotechnical Information, water buffalo meat is part of the Mediterranean diet and is a healthier alternative to beef. Studies show it has lower levels of cholesterol and fat content compared to other types of meat, including chicken, turkey, bison and beef.
The meat is best for hamburgers and roasts, Covey said. Ribeyes are a little tough.
Because the meat comes from an exotic animal, it requires a different type of USDA inspection during slaughter and preparation.
It’s also more expensive, between $9 and $15 per pound.
