Livestock Consumables

Beef
is one of the principal meats used in the cuisine of most of the civilized world and is a good source of minerals such as zinc, selenium, phosphorus, iron, and B vitamins. Red meat is the most significant dietary source of carnitine and creatine. In absolute numbers, the United States, the European Union, Brazil, and the People's Republic of China are the world's four largest consumers of beef. On a per capita basis, Argentines eat the most beef at 142.41 lbs annually per person; people in the USA eat 88.6 lbs annually, while those in the EU eat 37.25 lbs. With such a constant demand of beef throughout the world, it is our pleasure to offer to our clients a quality product that will meet the highest expectations.
Pork
The pig is one of the oldest forms of livestock, having been domesticated as early as 5000 BC. It is believed to have been domesticated either in the Near East or in China from the wild boar. Pork is one of the most widely eaten meats in the world, accounting for about 38% of meat production worldwide, although consumption varies widely from place to place. According to the USDA's Foreign Agricultural Service, nearly 100 million metric tons of pork were consumed worldwide in 2006. Increasing urbanization and disposable income has led to a rapid rise in pork consumption in China, where 2006 consumption is 20% higher than in 2002, and a further 5% increase by 2007. With such a constant demand of pork throughout the world, it is our pleasure to offer to our clients a quality product that will meet the highest expectations.
Chicken
The chicken is a domesticated fowl, a subspecies of the Red Jungle Fowl. As one of the most common and widespread domestic animals, it has a population of more than 24 billion around the world. More than 50 billion chickens are reared annually as a source of food, for both their meat and their eggs. The UK alone consumes over 29 million eggs per day. Some hens can produce over 300 eggs a year. The vast majority of poultry are raised using intensive farming techniques. According to the Worldwatch Institute, 74 percent of the world's poultry meat, and 68 percent of eggs are produced this way. With such a constant demand of chicken poultry throughout the world, it is our pleasure to offer to our clients a quality product that will meet the highest expectations.
Turkey
The modern domesticated turkey is descended from one of six subspecies of wild turkey. The Aztecs domesticated the turkey and used it as a major source of protein. Intensive farming of turkeys from the late 1940s dramatically cut the price, and it became the most common holiday dinner meat. With the availability of refrigeration, whole turkeys could be shipped frozen to distant markets. Later advances in disease control increased production even more. Advances in shipping, changing consumer preferences and the proliferation of commercial poultry plants have made fresh turkey inexpensive as well as readily available. With a healthy demand of turkey poultry throughout the world, especially during holiday season, it is our pleasure to offer to our clients a quality product that will meet the highest expectations.
Lamb Sheep
meat was one of the earliest staple proteins consumed by human civilization after the transition from hunting and gathering to agriculture. Sheep meat prepared for food is known as either mutton or lamb. "Mutton" is derived from the Old French "moton". In the 21st century, the nations with the highest consumption of sheep meat are the Persian Gulf states, New Zealand, Australia, Greece, Uruguay, the United Kingdom and Ireland. These countries eat 14-40 lbs (3-18 kg) of sheep meat per capita, per annum. Sheep meat is also popular in France, Africa (especially the Maghreb), the Caribbean, the rest of the Middle East, India and parts of China. This often reflects a past history of sheep production. With such a constant demand of lamb throughout the world, it is our pleasure to offer to our clients a quality product that will meet the highest expectations.