The Buffalo Farm

Boglily Farm, Kirkcaldy, Fife, KY2 5XY

Produce: Buffalo Meat, Native Gold Scotch Beef, Sausages, Burgers, Bacon, Pies.

No stranger to celebrity, Steven Mitchell has attracted Gordon Ramsay and Paul Hollywood to his award winning slowly reared Scottish Buffalo Meat. Steve also supplies fantastic quality Native Gold Scotch Beef.

Sixth generation farmer, Steve Mitchell, introduced a small herd of Water Buffalo to Clentrie Farm, Kirkcaldy in 2005.

Steve's passion was always Beef, but as Scotland is brimming with quality beef producers, he decided he would do something different.

The Buffalo Farm is now a multi award-winning butchery and home of Scottish Buffalo mozzarella and ice cream. Steve's once small herd now spans over 500 Water Buffalo.

If you like good beef you’ll love buffalo - many people describe it as how beef used to taste. Steve is passionate about his animals and how they are looked after and fed. He uses traditional farming methods with as little intervention as is best for the animals.

Buffalo are free to roam & graze the lush green pastures which provide a plentiful supply of nutrient rich grass- the key ingredient for the delicious Buffalo meat and milk.

What makes Buffalo meat and milk even more appealing is the naturally high level of protein in Buffalo meat along with lower cholesterol and less than 50% of the saturated fats found in traditional beef!Perhaps the reason for their excellent flavour is their lack of exposure to many of the modern intensive farming practices, making them technically the same animals they were thousands of years ago.

Standing up to 6 feet tall at the shoulder, these formidable mammals with sparse black coats can weigh up to 2,650 pounds.

Buffalo has fine marbling which is of course, something we all look for in meat to ensure tenderness, but it is still very lean, about half the fat of normal cattle. The most noticeable thing about Buffalo is its texture and flavour, much more tender, and softer, than beef. The flavour is more delicate, less pronounced, but still satisfyingly meaty.

Milking takes places twice a day in Steve's state of the art milking parlour and within hours highly skilled Cheesemakers turn the rich & creamy buffalo milk into award-winning mozerella cheese & ice cream.

Steve is also proud to supply Native Gold Scotch Beef which is renowned in Scotland for its superior flavour and Steve maximises the quality with a traditional dry aging process - hanging the prime hind quarter on the bone for a minimum of 21 days and usually nearer 30 days. The hind quarter produces the majority of the tender steak cuts, fillet, sirloin, ribeye and T-bone as well as the classic roasting joints such as topside, silverside and rump.