In a world where Increasingly demanding users, Who are interested in knowledge of food origin, quality and traceability, there is a growing interest from refrigerators and exporting companies to meet this demand. In this context, Certification plays a fundamental role And seeks to establish itself as a seal that ensures end-user confidence.

In dialogue ᲔᲠᲘ, Ignacio Harris, manager and technical director of the “Argentine Angus Beef” attribute, explained the certification process carried out by the Argentine Angus Association to ensure consumers around the world that the wounds that make up this distinction come from Angus animals. Complied with certain specifications in terms of meat conformation, beef classification, fat coating and marble.

As a whole, last year 3000 tons of this product were exported in various directions, including the European Union within the Hilton quota; United States and China. This is a business that is growing.

In China in particular, purchases almost tripled last year. It increased from 270 tonnes in 2020 to almost 700 tonnes last year.

“These are reductions that are not currently available in Argentina, but with the association We hope to start selling soon“, – he said as part of the Centennial Angus Expo, which is held at the Palermo Heritage Site of the Argentine Rural Society (SRA). These products are presented in the sample.

“These are pieces of animals, cattle and meat that meet certain quality parameters. “Currently, they are made in 12 refrigerators, which are serviced by the association,” he added.

Harris clarified that the institutions that require the certification.They already know Hacienda that they should buy so that it is within the quality specifications that make up the attribute“.

First he explained that in pens, The racial phenotype is controlled before slaughter. Რa Has no horns, black or red, solid or solid fur. In this case too Their crosses have been examined, less than a quarter of a British or Indica.

“The cross is determined at the slaughter classification stage by measuring the hump, or hump, which should not exceed five centimeters in height, otherwise it is rejected,” he explained.

“also The second control of the racial phenotype is carried out by an already sacrificed animal, But before removing the skin; “The animal will be inspected,” he added.

Once the skin is removed and once it is on the hook, it goes through typification, which is a method of animal quality control. Half carcasses are grouped by sex, weight, and age, and in turn each category is divided according to conformation (muscle development) and finish (fat cover).

In case Age is checked by occlusion. “Animals with more than 4 teeth will not be accepted, It assures you that they are more or less 30 months old. “It means only getting premature animals that have sustainable and steady growth and fattening,” he said.

The classifier evaluates beef and assigns it an A, B, C, or D category based on its muscle / bone ratio. Angus takes only A and B.. In addition, the degree of coverage is assessed, which is the amount of body fat that whole beef has on the surface, in this case being five degrees, which goes from zero to four. Angus Go through only one, two and threeWhich are, respectively, “adequate”, “ideal” and “oily”.

“These cattle, which leave the slaughterhouse, are placed in a refrigeration chamber for 24 hours to mature,” he said. It is then divided into two halves, made at the height of the spinal cord, and measured in marble or marble, which is the percentage of muscle fat.

The next step is to remove the bones, which is to separate the different pieces of meat. “We have already identified all suitable animals, so “These pieces are controlled to have no bruises and not to be dark, which means they have a high pH, ​​which dries the meat and hardens it.”He pointed out.

After this control, vacuum packaging is done and Agnus label and identification are placed, which guarantees that all these cuts corresponded to all the processes. This is how they come out of the sale.