Export deal for Northern Irish buffalo farm

Ballyriff Farm, Northern Ireland's only producer of buffalo meat, has won its first sales abroad. The small business, which is based near Magherafelt in county Derry, is now supplying its unique meats to one of the top chefs in the Republic of Ireland.

Eddie Attwell, chef at St Kyrans Country House Restaurant in Virginia in county Cavan, is using the buffalo meat on his menus in one of the most highly rated venues in the Republic. He has also featured the meat at a major event in Britain.

Northern Irish born Attwell is a former chef at L'Enclume in the Lake District and a two-time Roux scholarship finalist. He first introduced Ballyriff buffalo during a stint as chef at Ardtara House hotel and restaurant at Upperlands in county Derry.

Ballyriff's Barry O'Brien, commenting on the new business in the Republic, says: "This is an important development for us because it showcases the quality and taste of our meat in a new market for us with a chef we know very well. He clearly rates our meat as being deliciously different. We've had quite a bit of interest in both parts of Ireland in our steaks and other cuts."

Ballyriff raises around 60 water buffalo on the lush pastures close to Lough Neagh and has plans to expand the business by developing its own mozzarella cheese in 2017. The family imported buffalo from Italy in a farm diversification project to increase the sustainability of the small holding. The decision was influenced by the success of a buffalo farm in county Cork, the only one in the Republic.

Son Barry, a butcher by trade, produces burgers, sausages, silverside roasts and steaks, the meat containing half the fat of ordinary meat and between 40 to 60 percent lower in cholesterol. Buffalo meat also provides twice as much calcium and protein as beef. The meat has a sweeter taste.

A farm shop opened by the family has been a success as has their facebook page which now generates significant business.

The growing importance of provenance and quality - as highlighted by the Year of Food and Drink - has also been significant in the growing interest from both consumers and the food service industry.