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Regular price $32.83
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100% Organic, Grass Fed

Bursting with rich flavor and tender, water buffalo tail opens up a world of possibilities in the kitchen.

One of the most popular uses for raw water buffalo tail is in hearty and delectable stews. When slow-cooked, this cut releases its succulent flavors, infusing your dishes with a depth and richness that is unparalleled. The gelatinous nature of the tail meat adds a luxurious mouthfeel to your stews, creating a truly satisfying dining experience.

Raw water buffalo tail is also perfect for creating rich and flavorful broths. Simmer it with aromatic herbs, spices, and vegetables to extract every bit of its savory essence. The resulting broth can be used as a base for soups, risottos, or as a flavor enhancer for your favorite recipes.

For the adventurous food lover, raw water buffalo tail can be transformed into succulent braised dishes. Its inherent tenderness lends itself well to slow cooking methods, allowing the flavors to develop and meld together. Whether you choose to braise it in a savory sauce or marinate it with your favorite spices, the end result will be a melt-in-your-mouth dish that will impress even the most discerning palates.

  • 100% Organic
  • Heart Healthy
  • No Hormones

Recipe Suggestion

Jamaican-style oxtail stew, with a water buffalo twist:


2 pounds water buffalo tail, cut into 2-inch pieces
1/4 cup vegetable oil
2 large onions, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 cups water buffalo bone broth
2 cups water
2 sprigs fresh thyme
2 scallions, chopped
2 carrots, peeled and chopped
2 potatoes, peeled and chopped
Salt and black pepper to taste
Hot sauce, for serving (optional)


In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the water buffalo tail pieces and brown them on all sides, about 5-7 minutes. Remove the tail pieces from the pot and set them aside on a plate.

In the same pot, add the onions and garlic and cook until softened, about 5 minutes.

Stir in the tomato paste and Worcestershire sauce and cook for 1-2 minutes.

Return the water buffalo tail pieces to the pot and add the beef broth, water, thyme, and scallions. Bring the liquid to a boil, then reduce the heat to low and cover the pot. Simmer for 1-2 hours, or until the meat is tender and falls off the bone.

Add the chopped carrots and potatoes to the pot and continue to simmer until the vegetables are tender, about 30-45 minutes.

Season the stew with salt and black pepper to taste.
Serve the water buffalo tail stew hot, garnished with additional scallions if desired. Offer hot sauce on the side for those who prefer a spicier flavor.

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Nutrition & Macros (per 0.5 lb serving)