Bringing in the buffalo

Our Georgia herd of buffaloes coming into the catch facility. We took them that evening to Centre, Alabama to join our big herd on 170 leased acres.

Comment by Happy on December 18, 2011 at 11:33am

Love it!  How big is your total herd?

Comment by Shalley N. Carrell on December 18, 2011 at 1:09pm

We have around 50 total.

Comment by Jodie Westwood on February 22, 2012 at 11:23am

I would have never thought water buffalo in Georgia!  Tell me about them - do you eat them?  Why buffalo?  Are they hard to manage?

Comment by Shalley N. Carrell on February 22, 2012 at 3:27pm

Yes, we do eat them.  Some people milk them, but we raise them for their delicious, healthy meat.  True mozzarella cheese is made from water buffalo milk ("mozzarella di buffala").  It's only in America, where our food tends to be bastardized, that is it made from cow's milk.  We've been raising water buffalo since 2000.  We prefer raising livestock that fall outside of pricing structure and other problems associated with commodity agriculture.  One must be well equipped to handle them -- they are smarter and more personable than cattle, and more claustrophobic!

Comment by Jodie Westwood on February 22, 2012 at 4:56pm

I can only imagine.  Where in Georgia are you?  westwood3@bellsouth.net

Comment by Shalley N. Carrell on February 22, 2012 at 5:11pm

Monroe, east of Atlanta (closer to Athens).

Comment by Jodie Westwood on February 23, 2012 at 3:43pm

Wow - thats where Ellen Peavy is.  She is also a FD and a long-time pen pal of mine.  I was born in Athens and have high hopes to travel there this spring.  Out of curoisty, how much do you sell your meat/buffalo for?  I wonder if they would socialize with angus?

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