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The important thing to know about beef bones is that you should always try to buy 100% grass fed and organic beef bones. Why? Because during its lifetime, a cow’s body will store toxins in bones in order to protect the cow. When you cook your bones, all those toxins come out and end up in your body. This can include things like weed spray the cow ate, heavy metals, insecticides, and more nasty stuff that you definitely don’t want to be eating.
Black Angus cattles raised in Bulgaria. What you see is what you get with our grass fed, black Angus cattle. We aren’t willing to take shortcuts. Grass Fed Beef takes longer to raise, and grass costs more than corn. Why, you might ask, would we persist in raising a grass fed product? Great tasting beef that improves your health is truly possible. Not only are our animals treated with the utmost care, they are held to a strict diet that is free of hormones, gmo’s, pesticides, herbicides and antibiotics. This clean, healthy diet makes beef that is clean and healthy for the consumer. Grass fed beef is rich in cholesterol-reducing omega-3’s, as well as antioxidants and other heart healthy nutrients.
The Aberdeen Angus, sometimes simply Angus, is a Scottish breed of small beef cattle. It derives from cattle native to the counties of Aberdeenshire and Angus in north-eastern Scotland. The Angus is naturally polled and solid black or red, though the udder may be white. The native colour is black, but more recently red colours have emerged. Because of their native environment, the cattle are very hardy and can survive the Scottish winters, which are typically harsh, with snowfall and storms. Cows typically weigh 550 kilograms (1,210 lb) and bulls weigh 850 kilograms (1,870 lb). Calves are usually born smaller than is acceptable for the market, so crossbreeding with dairy cattle is needed for veal production. The cattle are naturally polled and black in colour. They typically mature earlier than other native British breeds such as the Hereford or North Devon. However, in the middle of the 20th century a new strain of cattle called the Red Angus emerged. The United States does not accept Red Angus cattle into herd books, while the UK and Canada do. Except for their colour genes, there is no genetic difference between black and red Angus, but they are regarded as different breeds in the US. However, there have been claims that black angus are more sustainable to cold weather, though unconfirmed. The cattle have a large muscle content and are regarded as medium-sized. The meat is very popular in Japan for its marbling qualities