I certainly leave the horns (amazingly I have never taken a buff horn, not even the big ones), but we can only bring home little meat as we are either on a small plane or have to drive somewhere and then take a commercial place.

The locals certainly love the meat and absolutely none is spoiled... well when it is feasible... what I mean here is that sometimes in order to kill a buffalo we have to track them into the jungle. I think I have shot only 3 or 4 buff in the open, many more inside the dense jungle.

Then, what we do is take a tractor as far as we can, then we open the buff from the back, take the loins, ternderloins, meat in the hump and hip and bring it on plastic barrels, backpack or horses to the tractor.

The amount of meat we bring is inversely proportional to the distance of the tractor... maybe we are 500 meters and we will take it all, sometimes we are 2 kms into the jungles and bogs, and much less is taken. However, we take almost everything when we can get a horsmen to help.

There are about 70 people who work on a nearby ranch of 50.000 hectares, and there is always a scuffle to split the meat.

There are no power lines, but about 10 hours per day there is motor eletricity there, so the meat is preserved that way or dried with salt.