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The humid and green plains of Argentina, widely known as “The Humid Pampas”, is one of the few places in the world where, historically, cattle has not been kept in stables or fed in feed-lots.

Instead, all animals remain in open air, travelling long distances daily, feeding on grass and hay that permit a natural cattle breeding and fattening. They are not injected with hormones or antibiotics and their breeding-ground is a long way from industrial pollution, which insures an ecologically natural nourishment for the cattle.

All this turns into healthier meat, while beef that comes from grain-fed animals, on the other hand, contains more intramuscular fat and cholesterol than Argentinean Beef.
 

British Breeds

The temperate grazing lands of Argentina are stocked with beef cattle of British breeds (Aberdeen Angus and Hereford) and their cross-breeds. There are also, Indian cross-breeds, derived from Bos indicus beef cattle (Brahman, Brangus, Braford), that are used to increase adaptation to heat and pests of cattle of European origins.


Some nutritional facts about Argentinean Beef:

Argentinean Beef is low in Sodium, providing less than 69 milligrams in 100 grams.

Argentinean Beef is one of the best sources of Iron. There are 3,18 grams of Iron in 100 grams of cooked beef.

There are about 21,25 grams of protein in a total of 100 grams of Argentinean Beef.

Argentinean Beef is one of the main sources of Zinc, and also a good source of B-12 Vitamin and Niacin.

Beef Cuts Intramuscular Fat Content (%)
Topside 1,0
Flat 1,2
Eye Round 1,6
Tail of Rump 2,2
Heart of Rump 2,4
Striploin 2,6
Knuckle 2,8
Cap of Rump 3,4
Blade 3,7
Cube Roll 4,0
Tenderloin 4,5
Chuck Tender 4,9




Beef Products Available:

Cuts
Offals
Trimmings
Hamburguers
Canned Goods
Frozen Cooked Beef
 



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