The buffalo meat has a strong appearance and color, red, lean, tender with special characteristics, as also highlighted by the veterinary institute of the University of Naples which certifies that buffalo meat contains less fat than beef, with cholesterol close to zero because there is no fat marbling (no infiltration of fat between the muscle fibers) so in lean cuts there is approximately maximum of 1.5% fat. Secondly, the only fat produced by the buffalo is easily removed during processing. Another fundamental characteristic is the presence in the fat composition of unsaturated fatty acids such as: oleic, linoleic and stearic acids, neutral with respect to human cholesterolemia.
MEDIUM NUTRITIONAL VALUES for 100g
The farm “Il Girasole” slaughters the animals at an age between 17 and 19 months, when they have reached a live weight of about 450Kg. This is because our tests have shown that the organoleptic characteristics, flavor and tenderness of the meat are the most optimal at this stage. Therefore, due to its amino acid composition and high digestibility, buffalo meat is particularly suitable for low-calorie diets, for athletes, elderly and children.
The marketing of half or quarters can be made with delivery to the customer throughout the country and on specific request also abroad.