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One of the most numerous breeds worldwide, Black Angus cattle are prized for their high-quality beef. They are found on cattle ranches across the United States, Canada, Australia, and other countries.

In the US, Black Angus is the most registered breed of cattle, with numbers topping one million. The American Angus Association reports there are more than 18,000 active adult members and juniors that register Angus.

The breed’s popularity stems from its reputation for producing tender, flavourful, finely marbled beef. This desirable meat quality has enabled Angus beef to command premium prices, making the cattle profitable for ranchers to raise. Their docile temperament and ability to thrive in varied climates adds to their appeal.

In summary, Black Angus cattle are an iconic beef cattle breed known for their rich black coats and quality marbled beef. They originated in Scotland but are now popular worldwide. Genetically, Black Angus are homozygous black, lacking colour dilution genes, and are polled.

Black Angus are medium-sized cattle with a docile temperament. Their small stature and gentle nature make them easy to manage. However, they are extremely hardy and adaptable to varied environments.

The rich marbling and fine texture of Black Angus beef is what makes it a premium choice. Angus cattle are efficient at converting feed into lean muscle. The abundant intramuscular fat gives their meat outstanding flavour and tenderness.

Black Angus cows are also praised for their maternal instincts and milking ability. They have a high calving ease and consistently wean heavy calves. This contributes to their popularity among commercial cattle producers.

In conclusion, the Black Angus’ genetics for carcass quality, hardiness, fertility, and docility make it one of the most globally recognized and valued breeds of beef cattle. Their distinctive black hides and superior meat quality have rightfully earned them an iconic status.

Chicken can be prepared in endless ways. Grilling, baking, sautéing, and roasting are all great options. Aim for an internal temperature of 165°F. Grilling brings out delicious charred flavours, while roasting keeps the meat juicy. For sautéed chicken, cut into smaller pieces to cook quickly over high heat.

Grass-fed meat is often more expensive than conventional feedlot-raised meat, but this doesn’t mean it is unaffordable or not a smart investment for your health and the environment.

The main reasons grass-fed costs more are lower government subsidies compared to conventional feedlot farming, and slightly lower yields per acre on well-managed grass-fed operations. However, when accounting for the health, environmental, and animal welfare benefits, many feel the added cost is worthwhile.

Several factors help make grass-fed a smart economic choice:

• Per pound, grass-fed contains more nutrition including healthy fats like omega-3s and antioxidants. So even though the price per pound is higher, the nutritional value is also greater.
• By choosing grass-fed you support farmers who use regenerative practices that improve soil, water, and land resources for future generations. This provides added economic value not captured in the retail price.
• When produced on a local and regional scale, grass-fed operations help circulate dollars through the community. This boosts the local economy versus sending money to large consolidated feedlot operations.
• The premium for grass-fed has fallen considerably over the past decade as demand has grown. Many local ranchers now offer competitive bulk pricing.
• Pasture-raised chickens and pigs generally have a smaller price premium over factory farmed options. Expanding your diet to diverse grass-fed meat can help lower costs.

So while grass-fed meat has a justifiably higher price tag, it delivers outstanding value. With care in selecting more budget-friendly cuts, varieties, and buying in bulk, grass-fed meat can be an economical part of an ethical, healthy, and sustainable diet.

The evidence shows that grass-fed and pasture-raised meat offers significant benefits compared to conventional meat, despite some common myths and misconceptions. Grass-fed meat contains more omega-3s and other nutrients, has a favourable fat profile, and avoids many of the ethical issues around factory farming. While grass-fed meat is often slightly more expensive and not always local, the overall benefits for nutrition, animal welfare, and sustainability make it an optimal choice for many consumers.

Grass-fed meat is demonstrably healthier, with higher levels of heart-healthy fats and antioxidants, as well as a more balanced ratio of omega-3 to omega-6 fatty acids. Studies show grass-fed beef is just as delicious as grain-fed to most consumers in blind taste tests. It’s also more natural and optimal for cows to graze on grass instead of being fattened on grains in crowded feedlots. The grass-fed label is more than just hype or marketing – it indicates meaningful differences in how the animals were raised and what they ate. While yields are typically lower, grass-fed and pastured systems can be just as sustainable, if not more so, than conventional methods.

In summary, grass-fed and pasture-raised meat debunks many of the myths surrounding it. For conscious consumers focused on nutrition, ethical farming practices, and environmental sustainability, it represents an optimal choice despite slightly higher costs. The evidence is clear that the benefits outweigh the drawbacks for most health- and eco-minded meat eaters.

Pork ribs come from the belly or loin area. Baby back ribs are shorter ribs from the loin that cook more quickly. Spareribs are longer ribs from the belly that require low and slow roasting. Ribs can be cooked with dry rubs, sauces, or marinades for finger-licking barbecue.

Consuming lean meats provides your body with important nutrients that support immune health. One of the most notable is zinc. Lean meats like beef, pork, and chicken are excellent sources of this mineral.

Zinc plays a critical role in the development and function of immune cells. It helps stimulate and regulate the production of white blood cells, your body’s main defense against illness and infection. Even a small zinc deficiency can negatively impact your immune system. Getting enough zinc from foods like lean meats is important for keeping infections at bay.

In addition to zinc, lean meats contain the antioxidant glutathione. This compound help supports immune function by protecting cells from damage and inflammation. Meats are one of the major dietary sources of glutathione. Consuming lean beef, pork, and chicken on a regular basis can help maintain optimal levels of this important antioxidant.

By providing key nutrients like zinc and glutathione, a diet incorporating lean meats can keep your immune system strong and resilient. Eating these meats several times per week may lower susceptibility to colds, flu, and other infections.