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Cattle breeding in South America

Natural free range cattle rearing has a positive impact on the quality of the beef. To a large extent, this is due to the oxygen content and proteins in the beef.

Movement improves the steak’s flavour

What are the origins of the typical beef flavour so loved among steak conoisseurs all over the world? The crucial changes happen in the muscle fibres and fat tissue of the bovine.  If the bovine moves one of its muscles, this activates the cytochrome and myoglobin proteins in the fibres. Both are responsible for carrying oxygen around the muscle. As this movement is regulated through the blood flow, a much used muscle tends to have better circulation, which makes the beef all the more juicy.

A good example with cattle is the “bovine cheek.” The chewing muscle is active for many hours a day, and this makes that part of the body the juiciest part there is. On the other hand, insufficient movement of bovines, for example when fattened in stalls, means the musculature remains underdeveloped.  Thus, the meat of cattle with underdeveloped musculature cannot reach a high quality standard and presents as drier and lighter in colour.

Lunch at MAREDO: 365 days of pasture grazing at their own pace


Free range rearing of bovines is good for the animals and has a positive effect on the end-product steak. The beef of distressed animals simply tastes different due to the saturation of distress hormones. However it is not enough just to provide the bovines with sufficient freedom of movement. It is also important to allow the animals to graze at their own pace. In the South American Pampa region bovines can graze when they want and their biological rhythm is not disturbed. This milestone can only be attained with feeding on natural vegetation in fee range conditions. Free range rearing forms the basis of high premium quality beef and therefore a first class steak.

 

 

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