Showing posts with label Cows. Show all posts
Showing posts with label Cows. Show all posts

Sep 23, 2016

California Cow Gas

It is true, California Air Resources Board (Senate Bill 1383) can now regulate cow flatulence. It looks for practical ways to reduce cows' belching and breaking wind.

"Although these gases do not linger in the atmosphere, they still make people sick and hasten global warming due to their heat-trapping ability", per Reuters. Governor Brown added, "We're protecting people's lungs and their health."

Perhaps the farmers will next be required to affix these to their livestock.

Argentina’s National Institute of Agricultural Technology has come up with an innovative solution, the cow-fart-backpack to be used to fight climate change. The backpack captures the gases emitted through the cow’s mouth or intestinal tract via a tube inserted through the cow’s skin (which the researchers claim is painless). The gas is then condensed and ready to use to provide power for the farm.

Jun 12, 2015

Cows Face One Direction

Cows always face north or south while eating. A team of scientists reviewed thousands of Google Earth’s satellite images of cows and found that cows will stand along the Earth’s magnetic poles, facing north and south whenever they are grazing or resting. The pattern remained consistent regardless of wind or other factors, and nobody is quite sure why.  It appears that it may have a purpose because of the consistency with which it was observed among cows across six continents.

Veal, Beef and Offal

Veal comes from calves. It can be produced from a calf of either sex and any breed, but most veal comes from male calves of dairy cattle breeds. Limited numbers of male dairy calves are needed for breeding and the rest are sold to the veal industry. Incidentally, rennet (necessary for cheese making) is extracted from part of the fourth stomach chamber of harvested young, unweaned calves used for veal production.

Beef comes from older cattle and can be harvested from bulls, cows, heifers or steers. When a cow is slaughtered, its beef is so fresh it is considered 'green'. Green beef is tough, bland, and has no sustained juiciness. Aging causes natural enzymes to break down the muscle fibers, making it more tender. Most aging takes place within one to two weeks. Incidentally, Kobe beef, prized for its intense marbling, refers to beef from the Tajima strain of wagyu cattle, raised in Japan's Hyogo Prefecture according to rules from the Kobe Beef Marketing and Distribution Promotion Association.  There are only about 3,000 head of cattle that may qualify as Kobe. No beef from Japan was allowed to be imported into the US by the USDA, starting during 2009. US 'Kobe-style' beef comes from domestically raised wagyu crossbred with Angus cattle. Black Angus is the most common beef breed (sixty percent and greater than the next seven breeds combined) of cattle in the US and is meat is used by McDonald's and Hardees.

Offal is also called variety meats or organ meats and refers to the internal organs and entrails of a butchered animal, such as calves, pigs, sheep, and lambs.  It includes most internal organs, but not muscle and bone. Certain offal dishes, including foie gras, pâté, and sweetbread are considered gourmet food in international cuisine. Others remain part of traditional regional cuisine including Scottish haggis, Jewish chopped liver, Southern US chitlins, Mexican menudo as well as many other dishes. Intestines are traditionally used as casing for sausages.