Ground Water Buffalo

$18.99
Shipping calculated at checkout.

Description

In Kathmandu, the most sought-after dumpling on the street is not pork or chicken. It is water buffalo. Nepalis call it buff momo. It is pleated by hand, steamed in stacked baskets, and dragged through a sharp tomato and sesame achar while it is still too hot to hold. It is the everyday food of the city, and it has been for generations.

One full pound pack.

Most Americans have eaten cheese made from this animal's milk, mozzarella di bufala, and never its meat. The buffalo meat on an American menu is almost always bison, which is a different animal altogether. 

This is also the only thing in our shop we did not raise ourselves. Farmer David is not building that fence or digging those watering holes. He has enough on his plate. Carrell Farms in Monroe, Georgia has raised water buffalo since 2000. Their herd is grass fed and grass finished, never fed grain, and antibiotic free and vaccine free. The animals are processed at Williamsburg Packing in Kingstree, the same plant that handles our beef and pork.

Open the pack and the color tells you something is different. The meat is a deep, dark red, and the fat runs white instead of the pale gold of grass finished beef. It is leaner than our ground beef, so it renders less in the pan and holds a firmer bite in a burger. The flavor is clean, deep, and a shade sweeter than beef, with none of the gamey edge people brace for with an unfamiliar meat.

Lean meat loves bold company. For dumplings, do it the way Kathmandu does: fold in ginger, garlic, and a heavy hand of onion, which melts as it steams and keeps the filling juicy. It also works rolled into meatballs or built into a spiced meat sauce. For a burger, keep it simple: salt, pepper, a hot cast iron, and a slice of sharp cheddar, and let the sweetness come through. Farmer David procured 100 pounds of this ground, just so he could have that burger.

If you want to taste what the animal changes, cook a pound alongside our grass fed ground beef, same pan, same salt. And if dumplings are the plan, our ground pork makes the other half of the platter.

Pickup & Delivery for Ground Water Buffalo — Charleston, Mount Pleasant, Johns Island, Summerville, & Surrounding Areas

Ground Water Buffalo is available for pickup on Thursdays in Summerville, Park Circle, Mount Pleasant, and downtown Charleston, and on Saturdays in Summerville and at the Sea Island Farmers Market on Johns Island. Order by Wednesday 10 PM for Thursday, Friday 6 PM for Saturday.

Pick up at the farm in Saint George Thursday through Saturday, or by appointment if you need something different.

Ground Water Buffalo is available for free local home delivery across the Charleston area on orders over $150 — downtown Charleston, West Ashley, James Island, Johns Island, North Charleston, Park Circle, Hanahan, Daniel Island, Mount Pleasant, Goose Creek, Ladson, Summerville, Ridgeville, and St. George. $20 flat under $150. Farmer David delivers personally twice per month, typically on Sundays.

Outside the area? We ship frozen via FedEx Ground to 21 states and Washington, DC. $250 minimum, $49.75 flat rate. If you are near a pickup location or inside the delivery area, that is the better option — fresher product and no shipping cost.

Wishbone Heritage Farms

Ground Water Buffalo

$18.99

In Kathmandu, the most sought-after dumpling on the street is not pork or chicken. It is water buffalo. Nepalis call it buff momo. It is pleated by hand, steamed in stacked baskets, and dragged through a sharp tomato and sesame achar while it is still too hot to hold. It is the everyday food of the city, and it has been for generations.

One full pound pack.

Most Americans have eaten cheese made from this animal's milk, mozzarella di bufala, and never its meat. The buffalo meat on an American menu is almost always bison, which is a different animal altogether. 

This is also the only thing in our shop we did not raise ourselves. Farmer David is not building that fence or digging those watering holes. He has enough on his plate. Carrell Farms in Monroe, Georgia has raised water buffalo since 2000. Their herd is grass fed and grass finished, never fed grain, and antibiotic free and vaccine free. The animals are processed at Williamsburg Packing in Kingstree, the same plant that handles our beef and pork.

Open the pack and the color tells you something is different. The meat is a deep, dark red, and the fat runs white instead of the pale gold of grass finished beef. It is leaner than our ground beef, so it renders less in the pan and holds a firmer bite in a burger. The flavor is clean, deep, and a shade sweeter than beef, with none of the gamey edge people brace for with an unfamiliar meat.

Lean meat loves bold company. For dumplings, do it the way Kathmandu does: fold in ginger, garlic, and a heavy hand of onion, which melts as it steams and keeps the filling juicy. It also works rolled into meatballs or built into a spiced meat sauce. For a burger, keep it simple: salt, pepper, a hot cast iron, and a slice of sharp cheddar, and let the sweetness come through. Farmer David procured 100 pounds of this ground, just so he could have that burger.

If you want to taste what the animal changes, cook a pound alongside our grass fed ground beef, same pan, same salt. And if dumplings are the plan, our ground pork makes the other half of the platter.

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