Nine years of sustainable meat enjoyment
Today it can rain, storm, or snow – because Buffalo Bill is celebrating his ninth birthday! Instead of candles on the cake, we'll be serving juicy grilled buffalo steaks, handmade mozzarella that melts in your mouth, and exclusive Wagyu delicacies for that extra dose of birthday indulgence. We take a look back at a story that began with a newspaper article – and is now creating a new awareness of meat enjoyment.
Responsibility you can taste
Büffel Bill was born from the simple idea: If no one gives the male buffalo a chance, then we'll do it ourselves. In keeping with the "nose-to-tail" principle, the full potential of all buffalo and cattle was harnessed from the very beginning: From succulent meat to valuable by-products, Büffel Bill serves everything. And just as it was then, it's still clear today: If you love meat, you have to take responsibility. That's why the team around founder Manuel Ruess remains true to its philosophy even nine years later: species-appropriate husbandry, respectful treatment of animals and nature, transparency in production, and taste that proves how much of a difference it all actually makes.
From Lake Constance to the world
Nine years of Büffel Bill also mean nine years of innovation, perseverance, and a great deal of passion for good taste. Nine years in which a conviction has become a brand. And a small start-up has become a pioneer in sustainable meat consumption. Today, the animals are raised under particularly gentle conditions and in the best possible conditions on spacious pastures in Italy, Japan, the USA, and directly on Lake Constance. Humane husbandry considers the animals' quality of life as well as the environment, so meat lovers can rely on ethically acceptable enjoyment – from classic steak to buffalo sausage.
Appetite for more
But let's be honest – without you, Büffel Bill wouldn't be what it is today: A brand with attitude and a small revolution on the plate. We say "thank you" – to all our customers, partners, and supporters. And while the next steak is already sizzling on the grill, we'll raise a toast – to everything that has been and everything that is yet to come. Because one thing is certain: We are only just beginning.
