Meat

Buffalo meat is the healthiest meat among red meats known for human consumption because it is low in calories and cholesterol. It has almost 2-3 folds cost advantage over mutton and goat meat. In India, meat is consumed either in curry form with high spices or as processed meat products. Only 2% of the meat is processed in India (APEDA, 2008), the remaining meat is sold in fresh or frozen form. Buffaloes have a unique ability to utilise coarse feeds, straws and crop residues converting them into protein rich lean meat. The carcass composition varies with dressing percentage of buffalo carcasses.

Beef muscle meat can be cut into steak, roasts or short ribs. Some cuts are processed (corned beef or beef jerky), and trimmings, usually mixed with meat from older, leaner cattle, are ground, minced or used in sausages. Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide. Beef is first divided into primal cuts, pieces of meat initially separated from the carcass during butchering.

Mutton meat is the most widely consumed meat in the world and is one of the healthiest, most nutritious meats available to consumers. Meat from muttons can be prepared and served in a variety of ways. Among the most common or popular ways to cook goat meat are barbecued, grilled, roasted, sautéed, braised, curried, and stewed. It also can be made into a delicious sausage. We also offer a variety of mutton items, including legs, shoulders and carcasses imported from Australia and New Zealand. Mutton is well suited for moist cooking methods, such as braising and slow roasting, and is well matched with aromatic spices.

The meat of a sheep in its first year is lamb. Lamb is commonly included as a meat consumed in Mediterranean diets, which have repeatedly been shown to help lower risk of cardiovascular disease.