India is the world’s leading exporter of frozen boneless buffalo meat (Carabeef - Bubalus bubalis). Sourced from healthy, pasture-raised livestock raised by smallholder farmers. Processed in state-of-the-art, integrated APEDA-registered abattoirs with mandatory ante-mortem and post-mortem veterinary inspection. 100% slaughtered according to Islamic Halal rites. Characterized by high protein (20%–22%), exceptionally low fat (1%–2%), low cholesterol, and high natural moisture retention, making it the preferred beef alternative for global meat processors, burger manufacturers, and canning factories.
| Slaughter Method | 100% Strict Halal (Zabiha) by Muslim slaughtermen |
| Chemical Lean (CL) | 95% to 98%+ Chemical Lean (Low intermuscular fat) |
| Freezing Method | Blast Frozen at -40°C in plate freezers to core -18°C within 12 hours |
| Deboning & Maturation | Chilled at 0°C to 4°C for 24 hours prior to deboning (pH < 6.0 achieved) |
| Microbiological Standards | Salmonella Absent in 25g, E. Coli < 100 cfu/g, TPC compliant with importing veterinary standards |
| Core Transit Temp | Continuous Deep Frozen at -18°C |
Yes, 100% of Indian buffalo meat exported by TBAISA is slaughtered strictly in accordance with Islamic Halal (Zabiha) rites under the direct supervision of certified Islamic Halal boards (such as Jamiat Ulama-i-Hind / Halal India) with individual Halal certificates issued for every shipment.
Indian buffalo meat has exceptionally high chemical leanness (98% CL), higher protein binding capacity, lower moisture loss during cooking, and naturally lower fat than conventional beef, making it the most cost-effective and nutritious raw material for processed meat manufacturing.
Compensated buffalo meat represents a naturally balanced combination of 60% forequarter cuts (chuck, blade, brisket) and 40% hindquarter cuts (silverside, topside, rump, tenderloin) in natural carcass proportions.