Natural animal husbandry in the great outdoors
Sustainable meat consumption, in particular, is becoming an increasingly important topic. Anyone who doesn't want to give up meat should follow the motto: eat less, but choose high-quality meat. Bu...
The unique emergence of Buffalo Bill
Buffalo Bill's story begins with a newspaper article. Founders Manuel Ruess and Martin Jaser learn that only female water buffalo are valuable for producing buffalo mozzarella. Their male counterpa...
Sustainable enjoyment with unique buffalo meat
Enjoying meat responsibly – for Buffalo Bill, this is a matter close to our hearts. Our commitment to offering high-quality buffalo and beef goes far beyond purely culinary aspects. We focus on qua...
Tender heifer meat: From Lake Constance to the star kitchen
From now on we offer our buffalo meat We also offer beef heifers in our range. Their meat, characterized by fine marbling, not only impresses with its flavor but also proves to be a true all-rounde...
Italian roots of buffalo mozzarella
When visiting Bella Italia, you can't avoid good food: Surrounded by the salty sea air, the fertile Mediterranean soil and the blazing sun, the southern dishes take on their very own, unmistakable ...
Conscious Grilling & Enjoying with Buffalo Bill
In Germany, summer and barbecues go hand in hand like movies and popcorn. But it's no longer just the standard fare like neck steak, bratwurst, or chicken breast – many barbecue enthusiasts are now...
The secret of dry aged buffalo meat
Dry aging is a traditional process of meat maturation, in which whole pieces of the buffalo are stored under controlled conditions to enhance their flavor and texture.
Buffalo meat: a versatile source of meat with many advantages
Buffalo meat is a popular source of meat in many parts of the world. It contains less fat and more protein than beef, making it a popular choice for people who value meat's nutritional value. B...
A day on the monastery island of Reichenau
Together with our partners from “Insel Bier” we were thinking about what kind of beer would be suitable over a good buffalo rib eye, until we came up with the idea that we were missing a buffalo be...