Beef is a rich source of vitamin B12, which helps in protein metabolism, red blood cell formation, and maintenance of the central nervous system. It is also high in zinc, which protects against oxidative damage, promotes skin healing, and helps form hemoglobin.
Meat lovers know that the age of the slaughtered animal alone does not guarantee tasty meat. There are several parameters that determine the optimal quality of the product. In the context of cattle farming, we will explain how to offer consumers a better product.
Slaughtering cattle at a younger age is important to obtain better quality meat, as it is more tender and has a higher water content, making it more tender and juicy.
Camilo Andrés Leon says, “Slaughtering cattle at a younger age is important to obtain higher quality meat, as it is more tender and has a higher water content, resulting in better tenderness.”
Improving the energy source through a balanced diet results in the animal storing more covering fat, such as marbling, which greatly improves the quality of the meat.
Good practices during slaughter are essential for optimal meat quality. Refrigeration and aging of the product in refrigerators are also critical to ensure consumers receive a better product.
Finally, maintaining appropriate temperatures during transport and at the point of sale of the meat is important to ensure the meat is of higher quality overall.