The water buffalo (Bubalus bubalis) is a large domesticated bovine originally from South Asia, now raised across tropical and subtropical regions worldwide. There are two main types: the river buffalo, bred primarily for milk production, and the swamp buffalo, traditionally used as a draft animal in rice paddies.
Water buffalo milk is richer in fat and protein than cow’s milk and is the traditional base for Italian mozzarella di bufala, as well as dairy products across South Asia. Buffalo meat — sometimes called carabeef — is leaner than beef with a similar flavour profile. It is widely consumed in South and Southeast Asia and is gaining niche market interest in Western countries.
Australia has a small water buffalo industry, with herds in the Northern Territory (descended from animals introduced in the 19th century), Queensland, and parts of New South Wales. Australian buffalo are raised for both meat and artisan dairy products.
How it's produced
Water buffalo are raised on pasture-based farming systems, thriving in warm, humid environments with access to water for wallowing — a behaviour essential to their thermoregulation. In intensive dairy operations, buffalo are milked similarly to dairy cattle, though they typically produce lower volumes of higher-fat milk.
Meat production generally follows extensive grazing systems. In Australia, feral buffalo populations in the Top End are also mustered for commercial processing. Buffalo are slower-growing than beef cattle but are well-suited to tropical conditions where European cattle breeds struggle. They are processed through standard abattoir facilities.
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≈ Estimated from its category — typical for beef, not measured for this item yet. Sources & methods →
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