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Cattle breeds

Rearing of cattle differs vastly according to breed. Breeds differ drastically according to fibre, marbling, body build and fatness. There are distinguishing characteristics within each breed of meat. Only a few breeds of cattle have the prerequisites for producing first class meat. The breeds included are Black Angus and Hereford.


Black angus


Black Angus Cattle


Black Angus Cattle originate from the Scottish Highlands and were first bred in the 19th century. Their stock accounts for the robustness and adaptability of the animals, which allows for year-round grazing. For this reason the black cattle with their smooth fur are one of the most popular meat providers worldwide among breeders and slaughterers. The meat of the Black Angus cattle is exceptionally aromatic, tender and juicy. The secret is in the especially tender muscle fibres and the ideal thickness of the fat layer as nature intended. Black Angus oxen grow up to 600 kg in weight. One of the most distinguishing features of this cattle breed is the short compact physical build. The prime steak cuts which come from this region of the body are of premium quality.


Hereford


Hereford Cattle

The cattle of this breed have red fur. Their very characteristic external features are their locks on the forehead. Hereford oxen can reach up to 650 kg in weight and a shoulder height of 140 cm. Just like the Black Angus cattle, the Herefords are climate-resistant, making them the most widespread breed in the world. Their anatomy is similar to that of their black-furred counterparts. The short body build and slender fibred muscles make the meat of the Hereford very popular with conoisseurs, as it is especially juicy.

Why is the meat of the Black Angus and Hereford so valuable?

Meat generally consists of three parts. Apart from water (approx. 75%) there is protein (20%) and fat (3%). These are incorporated into the body fibre consisting of muscle fibre, fat tissue and connective tissue. The structure of the muscle fibre can be distinguished according to breed and area of the body. The more the fibres of a muscle are used, the thinner and finer they become, which is good for the supply of oxygen and fatty acids as well as the flavour. Reason: the higher the content of oxygen in the fibre is and the more it gets put to use the darker an juicier the meat.
An important factor for the later flavour of the meat is the fat layer of the cattle’s body. Fat molecules which are used to store fat increase the intensity of the flavour.
Black Angus and Hereford cattle have these natural advantages on their body. In combination with free range rearing of the animal and a diet of natural meadow grass the animal grows a first class kind of meat.

MAREDOs cattle breeds

“Our cattle are raised around the 34th latitude in South America. The weather there is very changeable, therefore MAREDO have been raising Black Angus and Hereford for a long time”, explains MAREDO meat expert Martin Ostermeier. “We raise our cattle on the South American La Pampa meadows 365 days a year, therefore we need breeds resistant to weather and temperature changes. Black Angus and Hereford are most suited to this climate,” continues the man from Hamburg.  In the grassy meadows of Argentina and Uruguay the cattle can be reared naturally and freely without being injected with growth-stimulating hormones. The animals reach their slaughter age when they weigh approx. 480 kg. MAREDO relies exclusively on oxen meat as this is even more intensive and tender in flavour.

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