Choosing a Buffalo for Sacrifice? IPB University Expert Shares Tips on How to Cook Meat So It’s Tender and Delicious
In some parts of Indonesia, buffalo are the main choice for sacrifice, aside from goats or sheep. The relatively more affordable price of buffalo compared to cows also makes some people choose this animal for their sacrifice.
However, buffalo meat is often perceived as tough and difficult to prepare. In fact, with the right techniques, this food item can be transformed into a tender and delicious dish. Professor Dr Irma Isnafia Arief, professor at the Faculty of Animal Science at IPB University, shares several effective and easy-to-apply tips for processing buffalo meat.
“Buffalo meat has a tougher texture than beef, so it requires special treatment to make it tender and enjoyable to eat,” she explained.
One of the basic techniques recommended is cutting the meat across the grain. According to Prof Irma, this method facilitates the cooking process while helping the meat become softer.
She also suggested using natural ingredients to aid the tenderizing process, such as papaya leaves and pineapple. Both ingredients contain enzymes that effectively soften meat fibers.
“Simply wrap the meat in papaya leaves for 10 minutes or mix it with pineapple slices for 5–10 minutes. But don’t leave it too long, as the meat might become mushy,” she explained.
Additionally, soaking the meat in spices like ginger, lemongrass, lime leaves, and lime juice is said to reduce the distinctive (sharp) aroma of buffalo meat while enhancing its tenderness.
Prof Irma highlighted that many people still make mistakes when preparing buffalo meat, such as cooking it over high heat. “This actually makes the meat dry out quickly and become tough,” she said.
Therefore, she recommends slow cooking methods, such as using low heat or a pressure cooker.
Another common mistake is not using simple tenderizing techniques, such as pounding the meat. However, Prof Irma added, these techniques significantly affect the final texture of the meat.
“Not using simple techniques like pounding the meat or soaking it in natural tenderizers can leave the meat tough and hard to chew,” she said.
On the other hand, the low popularity of buffalo meat compared to beef is also a concern. According to Prof Irma, many people are unaware of the proper processing methods, leading them to avoid it.
“The distinctive taste of buffalo meat may not appeal to everyone, and its distribution is not as widespread as beef,” she added. She also mentioned cultural aspects, such as the perception that beef is more prestigious, especially in major cities.
Through such education, Prof Irma hopes that buffalo meat consumption can increase. “If people know how to prepare it, buffalo meat can be a delicious, healthy, and economical alternative source of animal protein,” she said. (dr)(IAAS/RMH)
