Buffalo meat holds a significant position in the global meat industry, particularly in India, which accounts for the largest buffalo population and is a major exporter of buffalo meat. Due to its high protein content, lower fat, and cholesterol levels, buffalo meat is gaining popularity as a healthier red meat alternative. However, a large proportion of buffalo meat originates from aged or spent animals, which presents challenges related to texture and palatability. Various technological interventions such as enzymatic tenderization, electrical stimulation, comminution, tumbling, and edible coatings have been employed to enhance meat quality and processing attributes. The development of value-added buffalo meat products, including sausages, burgers, nuggets, patties, restructured meat products, and traditional preparations, provides an opportunity to improve consumer acceptance and market expansion. Processing techniques such as particle size reduction, blending, massaging, and marination contribute to improved texture, flavor, and shelf life. Advances in processing technologies, such as vacuum tumbling and emulsification, have further optimized the functional properties of buffalo meat, making it a suitable raw material for high-quality processed meat products. This chapter provides an overview of the value-addition techniques for buffalo meat, highlighting various processing methods and their impact on meat quality and acceptability. The adoption of advanced meat processing technologies can significantly enhance the economic viability of the buffalo meat sector while catering to the evolving demands of consumers for nutritious and high-quality meat products.