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The Natural Difference

There are lots of things to know and learn about when it comes to what is in your beef and where your beef comes from. Here are some great facts we think you will find interesting.

The difference between grain fed and grass fed beef is dramatic.

Grass fed beef is lower in total fat than grain fed beef. For example: a sirloin steak from a grass fed steer has up to 50% less fat than a similar cut from one that was grain fed. In fact, grass fed beef has about the same amount of fat as skinless chicken.1 Meat this lean, actually helps lowers your LDL cholesterol levels.2 Because grass fed beef is so lean, it’s lower in calories. Fat has 9 calories per gram, compared with only 4 calories for protein and carbohydrates. The greater the fat content, the greater the number of calories.

A study preformed recently by the University of Arizona has shown the differences between a consumer taste test of grass fed beef and grain fed beef. Click here to read more.

A grass fed 6-ounce steak has nearly 100 fewer calories than a 6-ounce steak from a grain fed steer.

If you eat a typical amount of beef (66.5 pounds a year), switching to grass fed beef will save you 17,733 calories a year—without requiring any willpower or change in eating habits. If everything else in your diet remains constant, you’ll lose about six pounds a year. If all Americans switched to grass fed beef, our national epidemic of obesity would begin to diminish.

Extra Omega-3s

Although grass fed beef is low in “bad” fat (including saturated fat), it offers two to six times more “good” fat called “Omega-3 fatty acids.” Omega-3 fatty acids play a vital role in every cell and system in your body. For example, of all the fats, they are the most “heart friendly.” People who have ample amounts of Omega-3s in their diet are less likely to have high blood pressure or an irregular heartbeat and they are 50% less likely to experience a serious heart attack.3 Omega-3s are also essential for your brain. People with a diet rich in Omega-3s are less likely to be afflicted with depression, schizophrenia, attention deficit disorder (hyperactivity), or Alzheimer’s disease.4

Omega-3s may reduce cancer risk.

In animal studies, these essential fatty acids have slowed the growth of a wide array of cancers and prevented them from spreading.5 Although similar human research is in its infancy, researchers have shown that Omega-3s can slow or even reverse the extreme weight loss that accompanies advanced cancer.6 They can also speed recovery.7 Furthermore, studies suggest that cancer patients who have high levels of Omega-3s in their tissues may respond better to chemotherapy than those with lower levels.8 Though Omega-3s are most abundant in seafood and certain nuts and seeds such as flaxseeds and walnuts, they are also found in grass fed animal products. Grass fed beef have more Omega-3s than those which are grain fed because Omega-3s are formed in green plant leaves. 60% of the fat content of grass is a variety of Omega-3 fatty acid called alpha-linolenic or LNA. When cattle are taken off grass and shipped to a feedlot to be grain-fattened, they lose their valuable store of LNA as well as two other types of Omega-3 fatty acids, EPA and DHA. Each day an animal spends in the feedlot, its supply of Omega-3s is diminished.9

The History of Black Angus

Angus was introduced in the United States by George Grant in 1873. Docility, growth performance, meat quality, higher ratio of IMF (marbling). . Aberdeen - Angus Association. Gaining popularity and set standards in flavor, quality, and texture (note: the restaurant industry uses the Angus Brand to emphasize the quality of their product)

Angus cattle is a term that refers, in much of the world (though not in the Uted States), to either or both (collectively) of two types of naturally hornless cattle. Since the 1950s, these types have been regarded in the United States as separate breeds; they are:

  • Black Angus, which refers to the original Scottish Aberdeen Angus’ predominant coloration; these are usually referred to in the United States, where red coloration has been rigorously selected out, simply as Angus

Aberdeen Angus is the original name of the breed, which was developed in Scotland from aboriginal cattle native to the counties Aberdeenshire and Angus[2], and the term is still in use in the United Kingdom, Europe, and other parts of the world, but no longer widely in the United States.
Angus cattle are naturally polled and solid black or red, although white may appear on the udder. Black Angus are the most popular beef breed of cattle in the United States with 324,266 animals registered in 2005.
(ănggəs), breed of black polled (hornless) beef cattle, originated in Scotland and introduced in 1873 to the United States, where they have become well established. Often called Black Angus or Aberdeen Angus cattle, they have low, compact bodies and are noted for the fine quality of their flesh. As a breed, they lack the size of Shorthorn and Hereford cattle.


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