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Wagyu

WagyuIt is thought to be excellent in quality and taste and this beef is produced and is the sole registered trademark of Kobe Beef. This Japanese Beef is famous for its marbling characteristics, tenderness and juiciness all around the world and people love to eat the delicious mouth watering Kobe steaks cooked in the traditional way.

Though Wagyu beef is high in fat content, the content of the fat differs from more traditional cattle meat. In fact, Wagyu beef is celebrated because it is high in monounsaturated fat.

This beef is said to very beneficial for human consumption and is termed as the healthier type of meat. It is said to have higher rate of monounsaturated fat and forty percent of it is stearic acid which is said to have a minimum impact on raising cholesterol levels.

It has qualities that reduce heart disease, diabetes and also asthma. It has miraculous qualities in reducing body fat and increases the immune system that helps it fight many diseases (http://ezinearticles.com/?Wagyu-Beef-is-Beneficial-to-Human-Health&id=3270976).

They are fed beer in August, September and October when the cows suffer from the heat and loose their appetite. Temperature in the cow shed is about 27-28 degrees. Massage with oil and a special straw brush (http://www.luciesfarm.com/artman/publish/article_39.shtml - http://en.wikipedia.org/wiki/Wagy%C5%AB)

Black Angus

Black AngusThe Aberdeen-Angus breed was developed in the early part of the 19th century from the polled and predominantly black cattle of North east Scotland known locally as “doddies” and “hummlies”.

Angus beef is popularly known as organic meat or natural meat. This is because of the way, the cattle is raised. No artificial breeding practices are followed in raising the Angus cattle. Angus cattle are raised by grass feeding and that’s what is the secret, behind, their meat being healthy. After all, the Omega-3 fatty acids you get by consuming this meat are actually found in the grass.

The Aberdeen-Angus breed is recognised throughout the world and is the only beef breed to have true “brand” characteristics.

That this is a kind of meat that contains unsaturated fatty acids. If you have already heard about Omega-3 fatty acids, then know that this variety of meat contains these fatty acids which are healthy. They bring down the risks of high blood pressure and in turn stimulate blood circulation. Besides, they also increase the protein breakdown into fibrin. That’s what makes Angus beef a safer option to several other varieties of meat (http://www.aberdeen-angus.co.uk/why-aberdeen-angus/ http://www.ifood.tv/blog/what-is-angus-beef).

Argentine Hereford

Argentine HerefordBeef quality is dependent on the diet provided to cattle and their living conditions. The two different farming regimes used for beef production in Argentina are grass pasture and feedlot-based farming.

Grass-fed beef is believed to be healthier than beef from feedlots, as it contains less saturated fat and more omega 3 fatty acids than grain-fed beef, and so does not contribute so much to raising cholesterol in humans. Although the latter diet is increasing, grass-fed beef is still the most popular in Argentina.

Beef produced exclusively with pastures and with pastures with supplementation in Argentina, is a product of good quality, natural, with unpolluted and with low intramuscular fat and cholesterol levels and, at the same time, is a source of proteins of excellent quality, iron and vitamins.

The animals were weighted every 14 days and cholesterol, glucose, ammoniac, total proteins, urea, insulin, and thyroidal hormones levels were evaluated. The dorsal fat and the rib eye area were monthly controlled by means of echographies. The slaughter was performed when the animals reached the desired live weight and dorsal fat thickness conditions required for their genetic group (http://www.argentinebeef.org.ar/versaludable.php?id=138 - http://en.wikipedia.org/wiki/Argentine_beef).

Canadian Bison

BisonBison is commonly referred to as American Buffalo.

Bison are herbivores, grazing on the grasses and sedges of the North American prairies. They eat in the morning and evening, and rest during the day. Bison tastes great Nutritionally you are getting more protein and nutrients with fewer calories and less fat. Bison is a dense meat that tends to satisfy you more, while eating less.

Bison are handled as little as possible. They are not subjected to questionable drugs, chemicals or hormones. They spend their lives on grass, much as they always have, with very little time in the feedlot.

Bison tends to have a fuller, richer, sweeter flavour. It is not “gamey” or wild tasting. Bison is low in fat and cholesterol, and is high in protein, vitamins and minerals. Fresh cut Bison meat tends to be darker and richer in colour than many of the other red meats.

http://www.beefandbison.com/index.htm - http://en.wikipedia.org/wiki/American_Bison

New Zealand's Prime Beef

BisonThe different systems of beef cattle production that exist in New Zealand can be conveniently divided into those involving beef breeding cows and those that are concerned with the growing and finishing of beef cattle. For almost all beef cattle raised in New Zealand pasture contributes over 95% of their total diet.

Beef production systems and beef farmers in New Zealand have historically been extremely traditional in their breeds and methods. Production was based almost entirely on the Angus and Hereford breeds. Heavier cattle have higher maintenance requirements while slower growing animals have a higher proportion of their total feed intake contributing towards maintenance requirements, which must be satisfied before growth.

For New Zealand pastures it is suggested that the optimum range for net herbage production will be between 1200 - 1400 kg DM/ha and 2500 - 3000 kg DM/ha. To achieve high animal intake levels while at the same time maintaining efficient per hectare production it is necessary to focus on pre-grazing and post-grazing levels that maintain both pasture quality and high intakes at reduced herbage allowances. This has resulted in increased emphasis on pre and post-grazing herbage mass targets by New Zealand farmers.

http://www.beef.org.nz/research/management/managment_beefpro.asp