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Not all meat is aged the same way. Different muscles age differently over time. Even though the majority of a meat's tenderness is achieved in the first nine days, additional aging can give a more intense flavor and remove 'gaminess', while excessive aging can result in the loss of too much liquid.



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Pourquoi boeuf Highland?


Critics call them "all hair and horn," but Highland cattle have been part of the Scottish landscape for centuries and have origins deep in antiquity.

In Italy, as of yet, there is no true market for purely pasture raised beef as there is in other parts of the world. In the absence of a strong demand, cattle ranchers aren't motivated to master proper cultivation of adequate and sufficient pastures, which is an art in itself requiring dedication and patience. Such a conditioin calls for a something special.

E la Scottish Highland è una razza speciale.

While most cattle require good pasture, and feed supplements or expensive grains to achieve and maintain good body condition, Highlands are very efficient at
converting ordinary grass and can thrive and support their
calves without supplemental feed.

As a result of having evolved in harsh environments,
this breed is insulated by a thick skin and a long
double hair coat (a soft undercoat and a coarser
long hair layer to shed the rain), rather than the
thick layer of fat other breeds need to retain
body heat in the winter.

The best reason for raising Highlands is
the superb healthy meat they produce.
Laboratory tests in the United States and
in England have shown that grass finished
Highland beef is substantially lower in fat and
 
cholesterol, yet is well marbled, when compared to the products found in supermarkets.

The volume of Highland beef being produced today is not large enough to have an established branded market. Most breeders sell to family and friends by word of mouth. In this market, farm raised and harvested Highland beef commands a significant premium over other beef breeds and high customer loyalty. A few breeders beyond the Atlantic and throughout Europe have developed viable and profitable markets for their beef with fine restaurants and high-end resorts, with their beef selling for a premium price.

Why the higher price?

While other cattle reach full weight in 14 to 16 months, a Highland requires 24 to 36 months. In part this is due to a the natural diet without supplementation and in part it's simply because Highland cattle grow slower. Anyone who understands grass-fed beef, and even more Highland cattle, knows that the traditional period of aging of 7 or even 15 days is not enough to produce exceptional meat. Sure, anyone can chose to age beef for a longer period of time, however the result is not only a more succulent and tender meat but the need for specific refrigeration cells, a loss of volume, and more trimming, which in the end basically means applying the market price to meat of inferior weight. An expensive choice.


For GrassFed Europe it’s the only choice for guaranteeing meat of supreme quality!





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