The breeding of Izidoro`s beef is done on an extensive basis untill the fattening period when we collect the animals from the filds to a feedlot.
It is known that beef meat is widelly used in worldwide cousine as well they ar nutritionally very rich.
It is one of the most desired meat species worldwide
When compared to pork and depending on the type of cut, beef is usually more expensive since the process of raising cows requires more resources and also takes much more time to breed the animal.
Some considerations must be taken when buying this type of meat such as its consistency, which must be firm and compact and its color that has to be a bright red one and the fat must be white.
The bovine meat is usually classified by the age of the animal at the time of the slaughter. Younger animals are more tender, and older animals are firmer:
Calves
Under 8 months
Older Calves
Older than 8 and less than 12 months
Young Calves
Older than 12 and less than 30 months
Ox and / or cow
Over 30 months
The cutting of the bovine cattle to be sold is divided in two classes (1st category and 2nd category)comprising a total of 21 types of cut with the same nutritional value.
is often used to:
To grill
To fry
To roast
To braise
is used to:
To braise
To Boil
To Stew
Besides the fact that the bovine meat can be cut into steaks, kept whole or stripped, there are other parts equally eaten such as tail, tongue, tripes, heart, liver or kidney. With the bones we can cook asian soups. The boné soup in the portuguese cousine has been lost it´s space with the time but is yet remembered by the older ones.
The nutritional benefits of the bovine meat are:
Protein
Phosphor
Iron
Complex B vitamins (mainly Vitamin B12)