Annotated Biblography

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  • Topic: Beef, Fodder, Cattle feeding
  • Pages : 2 (788 words )
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  • Published : January 14, 2013
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Gustavo Garcia
Mote/ENGL135
5/31/2012
Annotated Bibliography

Marye, Audet. “Planet Green.” Heritage Breed Cows: Hardy, Multi-Purpose Breeds for the Homestead In this article, Marye explains the 7 different heritage breed cows. She talks about the Canadienne cow, Florida Cracker cow, Milking Shorthorn cow, Milking Devon cow, Randall Lineback cow, Red Polled, and the Ayrshire cow. She mentions thoroughly that these cows are grass fed and maintain healthy dairy products and meat. She also states that in the past history cattle farmers of these breeds sustained their nourishment with grass only. Commentary: The article by Marye, helps identify that these cows are herbivores. The author doesn’t mention anything that has to do with non-grass fed cattle. Everything she says is totally natural for the cows and pure healthy for them and us. AGA (American Grass-fed Association). “Good Earth Farms Pasture-Raised Meat”, Certified Organic and All Natural Grass Fed Beef In this source the AGA defines grass-fed products from ruminants, including cattle, bison, goats and sheep, as those food products from animals that have eaten nothing but their mother’s milk and fresh grass or grass-type hay from their birth till harvest. It also states that the meat quality is the best and the experience form it differs from regular meat bought at local meat markets. Dr. Tilak Dhiman of Utah State University states that grass-fed foods could not just prevent health problems but could help people who already have chronic health problems get better. He says that Grass fed meat contains 300 percent more Vitamin E, 75 percent more Omega-3, 78 percent more Beta-carotene, and 400 percent more Vitamin A. Commentary: In this source it only contains research done by the doctor and shows health benefits. Grass fed beef is highly recommended in this source. It not only talks about cattle but also bison, goats, and sheep in grass fed practice. Cross, Kim. “Cooking-Light”. The grass-fed vs....
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