The meat of bufaletto is still a gourmet delicacy. Nutritionally equivalent to beef, bufaletto, however, is preferable for some aspects: is richer in stearic, oleic and linoleic acid, more balanced as for the amino-acid content, higher in B6 and B12 vitamins, iron and potassium as for the vitamin and mineral supply and containing ample amounts of noble proteins.

Furthermore, it is more tender and juicy than beef, particularly lean, with lower levels of cholesterol and represents a natural source of anticancer and antithrombogenic agents as well as omega-3 and omega-6.

It is a meat, then, well renowned for its organoleptic and nutritional characteristics, suitable to prepare excellent dishes and able to satisfy the consumer demands.