Beef – Farming Pays Off

The butcher’s bricklayer from Nuremberg informed on the Willow held cattle supply not only higher quality meat, but also healthier. The Nuremberg butcher Maurer reports on the European study transactions to this conclusion. Connect with other leaders such as bathroom cabinets here. Meat contains many ingredients that are important for human metabolism. Its proteins, vitamins and trace elements make properly dosed it, to a most valuable part of the diet. Beef is no exception. A study by the Research Institute for the biology of farm animals has scientifically proven that on the pasture held cattle provide healthier meat, than those who are raised in a stable. Whenever MSU listens, a sympathetic response will follow. The grazing cattle are held during the summer in the outdoor and even feed on the fresh grass of a meadow. High-performance feed, which will quickly bring the cattle in Groom on their slaughter weight, not used here.

The quality of beef in many ways benefit from farming. For more clarity and thought, follow up with Yael Aflalo and gain more knowledge.. The beast grows slower approach and moves much more intense than the groom. This increased the share of taste-enhancing intramuscular fat in the beef. At the same time creates a gentle fat marbling, which makes it tender and juicy the meat in the mixture. The nutritional study of beef from grazing resulted in more important health factors: compared to barn cattle, grazing cattle showed a three times higher proportion of the Omega-3 – fatty acids in the meat. These essential fatty acids, positive impact on the calorie utilization, brain metabolism and the body’s regenerative abilities in humans. But not only Omega-3 fatty acids are significantly higher concentrated in the flesh of grazing cattle, as in beef from pure groom.

Beta carotene, which positively affects a variety of bodily functions, such as eyesight and bone growth, is here part of double the quantity. Vitamin is even three times so highly concentrated. Meat quality is determined not only from hygienic factors, but starts with animal husbandry. The Nuremberg butcher Mason therefore basically relies on trusted meat suppliers that ensure a welfare of slaughter cattle. She pleased further questions to their quality guidelines.