Water Buffalo Sirloin Steaks (2x 170g) Price: £9.17

Lean and tasty, water buffalo meat contains less than one-fourth the amount of fat and half of the cholesterol of beef. Cooked, it closely resembles (and tastes like) lightly marbled beef.


Water Buffalo Recipes

Buffalo Fillet with Honey Roasted Vidalias

Ingredients (Serves 4)
4 x 285g Osgrow Buffalo Fillets
--Yellow pepper salsa--
2 x yellow peppers, seeded and minced
1/2 red onion, minced
1 yellow tomato, seeded and minced
1/2 tsp coriander, minced
1/2 tsp orange juice
1/2 tsp honey
Salt and Pepper to taste
--Red pepper sauce--
1 x red pepper, seeded and chopped
1/4 onion, chopped
1 x chipotle in adobo sauce
1 tsp Cider vinegar
4 x large vidalias, peeled and cored
340g Sugar snaps, clipped
910g Enoki mushrooms, broken apart
454g Carrot, julienne
227g Spinach, saut with garlic, salt and pepper
2 tbsp Honey
1 tbsp Peanut oil


In a bowl combine all salsa ingredients, stir to combine and allow to sit for 1/2 hour. In a blender puree all sauce ingredients, until smooth. Adjust seasoning and reserve.
Season fillet with salt and pepper. Rub onion with honey, oil and salt and pepper. Place in pan and cover for 35 minutes at 350 degrees or until soft. Remove center of onion and chop. Add to spinach. Blanch sugar snaps and carrots. Roast fillet at 550 degrees for 10 minutes. Place mushrooms, sugar snaps, carrots and a little spinach in onion. Garnish plate in 2 quarters with spinach. Garnish other 2 quarters with yellow pepper salsa. Place meat in 1 quarter of salsa and onion in the other quarter of salsa. Garnish with red pepper sauce.

Frontier Buffalo Cowboy Steak on Watercress

Ingredients (Serves 1)
1 x 800g Osgrow Buffalo Steak
142g Kosher Salt
142g Brown sugar
57g Chipotle powder
28g Black pepper
--Smoked tomato vinaigrette--
5 x Tomatoes seeded, smoked or baked
2 Cloves of roasted garlic
1/2 tsp Minced tarragon
1/3 cup Balsamic vinegar
Salt and pepper
152g Watercress, trimmed and washed
152g Totsoi, washed
3 x big Ripe red tomatoes, sliced 1/2 inch thick
3 x Candy cane beets, peeled, baked, julienne and cooled
152g Haricots verts, picked, blanched and cooled


In a bowl combine kosher salt, brown sugar, chipotle powder and black pepper, rub ingredients. In a blender, blend all vinaigrette ingredients. Sprinkle 28g of rub on the two sides of steak. Rub the mix into the meat. Let meat sit for 30 minutes. Grill or saute on high heat for 7 minutes, and turn on other side for another 7 minutes. Turn on first side and cook 4 minutes and repeat on other side. Allow to rest for ten minutes.  Place watercress and totsoi on plate, add tomatoes, alternating colors. Slice buffalo and place on plate. Garnish with beets and beans. Drizzle with dressing around salad.