 |
Beef |
The humid and green plains of Argentina, widely known as “The
Humid Pampas”, is one of the few places in the world where,
historically, cattle has not been kept in stables or fed in feed-lots.
Instead, all animals remain in open air, travelling long
distances daily, feeding on grass and hay that permit a natural
cattle breeding and fattening. They are not injected with
hormones or antibiotics and their breeding-ground is a long way
from industrial pollution, which insures an ecologically natural
nourishment for the cattle.
All this turns into healthier meat, while beef that comes from
grain-fed animals, on the other hand, contains more
intramuscular fat and cholesterol than Argentinean Beef.
British Breeds
The temperate grazing lands of Argentina are stocked with beef
cattle of British breeds (Aberdeen Angus and Hereford) and their
cross-breeds. There are also, Indian cross-breeds, derived from
Bos indicus beef cattle (Brahman, Brangus, Braford), that are
used to increase adaptation to heat and pests of cattle of
European origins.
Some nutritional
facts about Argentinean Beef:
• Argentinean Beef is low in
Sodium, providing less than 69 milligrams in 100 grams.
• Argentinean Beef is one of
the best sources of Iron. There are 3,18 grams of Iron in 100
grams of cooked beef.
• There are about 21,25
grams of protein in a total of 100 grams of Argentinean Beef.
• Argentinean Beef is one of
the main sources of Zinc, and also a good source of B-12 Vitamin
and Niacin.
|
Beef Cuts |
Intramuscular Fat Content (%) |
|
Topside |
1,0 |
|
Flat |
1,2 |
|
Eye Round |
1,6 |
|
Tail of Rump |
2,2 |
|
Heart of Rump |
2,4 |
|
Striploin |
2,6 |
|
Knuckle |
2,8 |
|
Cap of Rump |
3,4 |
|
Blade |
3,7 |
|
Cube Roll |
4,0 |
|
Tenderloin |
4,5 |
|
Chuck Tender |
4,9 |
|
Beef Products Available:
»
Cuts
»
Offals
»
Trimmings
»
Hamburguers
»
Canned Goods
»
Frozen Cooked Beef
Please, Contact Us
for more information or Requests for Quotations.
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