Roe McDer­mott

The Irish Times Magazine - - INSIDE -

Wex­ford farmer Liam Byrne swapped cat­tle for wa­ter buf­falo a cou­ple of years ago, and now has the first meat from his own herd for sale. Buf­falo is a “sweeter, milder tast­ing meat, that is higher in pro­tein and lower in fat” ac­cord­ing to Byrne, who now has 50 head of wa­ter buf­falo graz­ing on his farm.

“We tasted wa­ter buf­falo in the past and re­ally liked it,” Byrne says and hav­ing re­searched the an­i­mals, which orig­i­nate in Asia, he de­cided to “try some­thing dif­fer­ent, sink or swim”.

The buf­falo are ready for slaugh­ter at 20 months, “but are op­ti­mal at 30 months”. Byrne has found them to be hardy an­i­mals that re­quire very lit­tle vet­eri­nary at­ten­tion, though they are “not the eas­i­est to han­dle” he says.

The Seafield Ho­tel & Spa Re­sort in Bal­ly­money, Co Wex­ford, nine miles from Byrne’s farm, is sell­ing Ma­camore buf­falo burg­ers, with rel­ish also made lo­cally by Wild About, in its Vil­lage Bar & Grill.

Byrne is sell­ing taster packs con­tain­ing two striploin steaks, burg­ers, sausages and a kilo of ground buf­falo meat, for ¤ 35 and or­ders can be place by email­ing info@ macamore­buf­falo. ie

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