Reader Trevor made a comment and asked a few questions about butchering buffalo in the NT bush. I wrote what turned into a fairly long reply and then I figured I may as well make it a post and add some photos.
Butchering buffalo in remote tropical locations has its logistical challenges. I bone them out where they are. As you can appreciate there are generally no trees for hanging and a buff can weigh over a tonne anyway. Sometimes we have been able to shoot smaller bodied wild cattle and pull them up against a tree for more convenient and complete butchering.
Most of the meat is given to the local community, if there is one within say three hours drive. When I lived in Arnhem Land I would keep about 10 kilos for my own consumption. It makes excellent curry and casserole. Steaks can be hit and miss. I have had steaks from a young bull, that died instantly and was treated right, which were nonetheless inedibly tough.
At other times I have processed a lot of biltong when in a remote camp for more than a few days. Now that I live in Queensland I only bring home a little biltong for personal consumption.
Meat can be handled in hot climates without refrigeration and not spoil. The outside of the meat quickly dries and forms a tough, fly-proof layer. Hung in the shade it will keep for a week or more quite easily. You can trim off the dried outer coating and cook as normal. I am talking fresh, unsalted meat here.
The worst thing you can do with hot meat fresh from a carcass is to freeze it. That causes cold shortening – the meat becomes unretreivably tough. For more detail on that read my page on Processing Game Meat.