What Are the Health Benifits of Eating Highland Cow Beef
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Past Gloria Asmussen – "Every bit cute equally they look, that is every bit adept as they taste." That statement is something I live by. Raising Highland cattle since 1990 has non only been a passion but a style of life. Many people don't know what the Highland brood of cattle is or that they originate from Scotland. I take been asked, "How can you lot consume them? They are so cute." Well, they are non just a beautiful face or a backyard/ pasture ornament; nosotros are raising Highland cattle as a true meat fauna.
Coming from a dairy subcontract in my younger years, all I ever knew was how to milk a cow, even though we did butcher Holstein steers each year for our family beef. After I left home I said I would never raise dairy animals, because you lot have to be there to milk them 24/vii. Xx years afterward, when I met my husband and we purchased a 250-acre farm in Wisconsin, we decided to purchase animals. My reply was, "No dairy cattle."
If you are new to raising cattle, y'all should begin with how to start a cattle farm and cattle farming for beginners. After researching beef cattle breeds, I knew I wanted something unlike, non the norm. Nosotros came upon the Scottish Highland breed. That was in 1989. Afterward renting out our cropland, nosotros just had 40 acres left for our farming endeavor. So we purchased 2 yearling Scottish Highland heifers in the fall of 1990 and the following spring we purchased our first small fold of v Highlands, including the bull.
Nosotros found that Highland cattle were very docile, like shooting fish in a barrel to handle and actually bang-up foragers. In the bound the older animals would really rub downwardly the small birch trees nosotros had in the pasture and eat the leaves and any other green castor they could find, particularly cedar samplings. They also enjoyed the grass pasture, just they didn't need the feed that our neighbors were feeding their animals. During the cold harsh Wisconsin winters, they needed hay, minerals, and protein. But they didn't want to go into the barn; instead, they would stand confronting the outside of the befouled for a windbreak or go up to the woods.
Information technology was when we moved to Missouri and took the Highlands with us that we saw how versatile the breed is. They acclimated to the hot summertime temperatures past shedding their winter hair coat in early spring. By June their pilus was short like most other breeds. Some bloodlines would keep more than hair on than others and the calves would usually have more hair also. They keep their dousan (forelock) and the coarse spin pilus. As long as they had shade and ponds to stand up in, they grazed early mornings and late evenings during the hot summer months and they thrived very well. Y'all will observe Highlands in many southern states. There is a regional Highland Clan that promotes and educates people on the breed. A costless information packet is bachelor to anyone. Y'all tin observe the website at heartlandhighlandcattleassociation.org. The Heartland Highland Cattle Association also has an annual raising Highland cattle auction sale.
It was in 2000 that we stopped raising Highland cattle and began selling pasture-finished beef to friends and neighbors who wanted to purchase some after tasting information technology. We started to niche market place the auction of our beefiness at different venues and agricultural events as well provided Highland beefiness to the health food store in our county. That is when we found people wanted to know more almost the nutritional facts of raising Highland cattle. After researching information technology more we found information compiled years ago from AHCA, Blue Ox Farms, M.A.F.F. and the Scottish agricultural college that the Highland beef is lower in cholesterol than turkey, salmon, pork and shrimp, and lower in fatty than chicken, pork loin, and all cuts of commercial beefiness, and that Highland beef is higher in protein than other beefiness and even chicken breast. Currently, in that location is a Quality Highland Beefiness study underway at the University of Missouri in Columbia, Missouri, by Dr. Bryon Wiegand, Associate Professor of Meat Scientific discipline. The study is not complete yet, but the preliminary results show a trend that rises to the top is the tenderness of Highland beef. There are very few "tough" samples in the unabridged information set. These results seem true regardless of the production system. Tenderness traits are moderately heritable and tend to track with cattle of certain genetic origin, with Bos taurus (temperate climate) cattle having a greater propensity for tender meat compared with Bos indicus (tropical climate or zebu) cattle. In that location is likewise show in the literature that aging time postmortem can greatly contribute to tenderness, particularly past nine days in the cooler for dry anile intact carcass beef. We also find a positive human relationship betwixt increased marbling and increased tenderness. The Highland beef that has been tested seems to buck this terminal trend in that the fatty percent in about samples is low compared to the manufacture indicating less marbling, just all the same producing a tender product. This could testify to be a unique marketing tool for any Highland breeder selling their beefiness.
I have establish that raising Highland cattle was cheaper, especially for beef, as they don't require the finishing that many people do with their beef. I make sure they have enough minerals and protein available for them to consume especially in the winter when they are eating hay. During the summer they don't receive minimal poly peptide, but still, accept loose mineral available. The beefiness has a vein marbling throughout the ribeye steaks and that likewise helps with the tenderness. My grass-finished beefiness is very lean. To fry a hamburger, you lot may need to put some olive oil in the pan so the beef doesn't stick to the pan. I use a slow cooker for my roasts, every bit they are very tender and tasty cooked that way. For my sirloin tip roasts, I use a rub and and then wrap them with tin foil and place them in the oven at 250°F and roast to medium rare. Slice the roast thinly and you have a succulent French dip with au jus.
Over the past xv years, I have found more and more health-conscious people who want to purchase natural finished beef, with no additives, no GMO, no grain and no steroids. The customer wants beef that is humanely raised and is out in the pasture leisurely grazing to their heart'south content. So as I began this article, I will finish it. "As cute as they wait, that is as good as they taste." I promise this inspires you to start raising Highland cattle.
Originally published in Countryside 2015 and regularly vetted for accuracy. Gloria is co-founder and Secretary of the Heartland Highland Cattle Association.
Source: https://www.iamcountryside.com/cattle/raising-highland-cattle-for-beef/
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