How to Prepare Water Buffalo After a Hunt
Buffalo are heavy-bodied, stubborn, and built thick through the shoulders and neck. A mature bull can carry horns stretching more than five feet across, sometimes wider depending on genetics and age. Both the cows a bulls have horns and can weigh up to 2,000 pounds.
After the shot, though, the focus changes pretty quickly. Now it becomes about handling the animal correctly, taking care of the meat, and making sure the trophy is prepared the right way for transport home.
When choosing an outfitter, ask them about their meat and trophy shipping process. A good outfitter will handle most of this for you. Trophy shipments are usually handled through international wildlife shipping services that manage permits, paperwork and import regulations. Your outfitter should connect you with trusted shipping partners. C
Hunting Programs - Argentina
Season: March – July
- 6 Nigths and 5 Hunting Days
- One free range Red Stag trophy (no limit on score)
- Full board lodging – Open Bar
- One-on-one guiding
Custom Tailored Big Game & Bird
The first priority is getting the animal cooled down as quickly as possible. Buffalo hold heat longer than smaller game because of their body mass. That’s one reason many professional hunters prefer a clean heart or lung shot when possible. Besides being ethical, it helps blood drain faster and usually results in better meat quality.
Preparing the Meat
Without much experience processing an animal this size, it can take the average guy hours. A sharp boning knife is necessary, but most camps have equipment and staff ready. One person can skin and quarter while the other trims and cuts. The hide of a buffalo is very thick, especially around the neck and shoulders. The horns require some planning as well. Most outfitters will help cap the skull or prepare the horns for the taxidermist.
Cooking the Meat
When you plan to cook your first buffalo dish, be sure not to overcook it. Medium rare for steaks and burgers is the sweet spot because of its lack of fat. If you choose to marinate the meat, try to avoid acidic ingredients for the most tender results. To keep the meat tender it should be cooked only to rare or medium at most. The final internal temperature should come to 135 degrees. The meat is delicious prepared in many different ways such as braised, grilled, broiled, pan seared, sauteed, or slow cooked.
Buffalo meat is great in meatloaf, chili, burgers and much more. Different parts of the animal are best suited for each of these dishes. The neck meat is perfect for BBQ skewers, steaks, braising or roasting. The lean meat of the shoulders are great for steaks, soups and stews, or even roasts if slow cooked in one large piece. The rib eye steaks are delicious on the grill or broiled in the oven. The chuck short rib or cross rib can be braised or smoked. Smoking is also a great way to prepare the brisket. The belly, or flank steak, is ideal for barbeque. The rump makes awesome roasts when roasted or braised, but it also can be cut into steaks or used for BBQ skewers. The legs also contain meat that makes for great cutlets or stewing meat.
Try it for Yourself!
For a lot of hunters, water buffalo end up being one of the more complete hunting experiences South America offers. The hunt itself is intense. The animals are tough and unpredictable at times. Then afterward, there’s still the reward of bringing home a massive amount of quality meat and a trophy that immediately starts conversations when someone sees it mounted on the wall.
Frequently Asked Questions
Hunting Programs - Argentina
Season: March – July
- 6 Nigths and 5 Hunting Days
- One free range Red Stag trophy (no limit on score)
- Full board lodging – Open Bar
- One-on-one guiding