The meat of buffalo is an organic meat because growing technology is simple, involve only local feed resources, the risk of contamination is low and their resistance to diseases does not involve consumption of drugs. The buffaloes contribute at total meat production with 1.3% and at beef production with 5.0%. This study aims to present the structure of buffalo carcasses in the slaughter components and chemical composition (dry matter, cholesterol levels and amino acids). The study was conducted on a total of 57 young male of Romanian buffalo breed, 17 months old. Of analyzes carried out we found the following: dry matter had an average of 26.002%, protein 21.8% and fat 2.9%. The buffalo meat contains a larger quantity of collagen and hydroxyproline. Following the analysis that we performed in buffalo muscles the cholesterol is 31 mg/100 g meat, very low value if we compare with the beef where the average is 70 mg/100 g, pork with 70 mg/100 g and venison with 110 mg/100 g. The buffalo fat is characterized by a 0.94 saturated/unsaturated fatty acids ratio. The iron content is 10 times higher in buffalo meat than beef cattle. Buffalo meat is darker because of it.