Buffalo meat, derived predominantly from riverine buffaloes (Bubalus bubalis), is gaining global recognition for its superior nutritional qualities and health benefits. With lower fat, cholesterol, and calorie content compared to beef, buffalo meat is regarded as one of the healthiest red meat options for human consumption. Rich in high-quality protein and essential amino acids, it supports optimal human nutrition. Its distinct advantages include subcutaneous fat distribution, making it a leaner choice, and a favorable fatty acid profile with reduced saturated fats and higher polyunsaturated fatty acids (PUFA). The meat is particularly valued in regions like Southeast Asia, the Middle East, and Africa, where it aligns with cultural preferences and lacks religious prohibitions. This chapter explores the global outlook of buffalo meat production, its nutrient composition, and its potential health impacts. It highlights the role of buffalo meat as a sustainable and nutritious food source, emphasizing its importance in addressing global nutritional challenges.