…additionally, very few local people know how to butcher a cow to highlight different cuts that would fetch different prices. Chunks of meat are simply cut off the carcass with no regard to values of different meat cuts. Frequently, bones are crushed by a hammer or hatchet using brutal force making it impossible to have a piece of meat without bone fragments.
Best meat is from pampered cows. The tastiest meat of from Japanese cows Wagyu which are feed beer and receive massages.
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He’s become very rude and uncouth.
Kenyan beef cattle are underweight and scrawny. Unaona mpaka mbavu. The actual meat there is very little na ni ngumu juu ya ngombe kuteseka bila maji all day, bila salt lick, na chakula ni grass which naturally hardens meat. Really to get the best beef, ngombe has to get soft feeds which is mostly grains.
But @LongerTime is referring to people with discerning tastes, which we are not. Utapata bibi wa @ChifuMbitika ako na spice moja tuu kwa nyumba which she uses to cook everything. Akipika kuku ni hiyo spice. Mboga ni hiyo spice anamwaga ndani. Maharagwe, that same spice. Mandizi boil, spice ni ile ile. Hatambui mambo ya paprika, black pepper, cumin, thyme, cinnamon, rosemary, oregano, etc…
Kuna ngombe ilikuwa kwa death bed. After the owner tried all the tricks in the book to save it ikawa hanachoice but let it go. Someone came with a pick up and bought it for meat. I can only imagine ilichinjwa na ikapelekwa kwa public wakule. Shit we eat out there…smh
Nyama ngumu kabisa kwa slaughterhouse huwa ngombe za kutoka ukambani . Most have been used for ploughing
Wacha tu. I have been off beef for more than a year. I saw a cow that scared my pants off. It had a hole where the eye was supposed to be. Was told it had cancer. I would have killed the farmer who was keeping it alive had I met him.
Billybdrago mbwa kali na gaza ndio wamesema kitu ya maana…ngombe ni kienyeji ama crossbreed generation 1…maneno ya feedlot ina wenyewe…chanja ka kienyeji/crossbreed yako…kaa na ngombe not more than 5 years uki enda sana halafu treat thr cow like royalty apana weka ngombe kwa plough, chanja ngombe spray yeye…wacha akunywe maji ya kutosha and let it get plenty of rest na malazi mazuri.
Nakumbuka nikiwaambia vile ndume ya grade ilidedi na the meat was odourless flavourless jama akaniambia covid ndio inanipeleka mbaya.
Hapana chinja ngombe ya 20 years imekuwa ikivuruta plough utrajie nyama tamu.
The more the reason usiwahi kula nyama tayari. Kina @mongrel wako na agents wao kwa ground who scout for sickly animals. Ng’ombe ikikaribia kufa wanapigia huyo jamaa wa pick up anakuja haraka upesi. Idea ni akupate ukiwa desperate hata 5k utakubali ama ubaki na carcass uzike. Farmer anaona heri kusalvage kitu from the sickly animal. That is what ends up as nyama tayari in several meat joints.
There is a small matter of sustainability. Wakenya wangapi wanaweza afford nyama imefanyiwa hizo vitu zote?
Boss hizo ni the very basics…if you cant properly feed and water your cattle, spray atleast once a month…preventions cheaper than cure, salt lick hata quaterly buda, deworm hata annualy…you have no business rearing cattle…and this is for kienyeji/cross breed.
Halafu ukipata cross breed generation 1…usi zalishe na ya grade…get a strong young kienyeji bull with a good body izalishe hizo kike zako.
Ngombe isi pitishe 5 years kwa boma. Alternate deworming na boosters and you can make something…ukipeleka ngombe kea butcher village mzima inasifu nyama ama ile siku ngombe yako inaenda slaughter ndio watu wanajipanga kununua nyama.
Spraying a month i need dawa ya 500.
Injections if done zote at a go 3000 to 4000 mass ngombe moja moja mnaskizana…and ive learnt to do it its a matter of time il be doing it myself.
Deworming zote 3000 to 5000 annualy.
Feed skizana na wakulima around.
Hiyo maziwa unakamua na bull unalend villagers for service can meet these costs.
Boss hizo ni the very basics…if you cant properly feed and water your cattle, spray atleast once a month…preventions cheaper than cure, salt lick hata quaterly buda, deworm hata annualy…you have no business rearing cattle…and this is for kienyeji/cross breed.
Halafu ukipata cross breed generation 1…usi zalishe na ya grade…get a strong young kienyeji bull with a good body izalishe hizo kike zako.
Ngombe isi pitishe 5 years kwa boma. Alternate deworming na boosters and you can make something…ukipeleka ngombe kea butcher village mzima inasifu nyama ama ile siku ngombe yako inaenda slaughter ndio watu wanajipanga kununua nyama.
Hii yako ni theory. Very idealistic but far removed from reality on the ground. Pastoralists wenye ndio wafugaji wakuu wa ng’omve Kenyans hukula watatoa wapi time and resources for such? Kina @Gaza wakishaiba ng’ombe watasimamia wapi wapatie bg’ombe chumvi? Ni sawa na kusema since kwako watoto hukula sausage and buttered toast for breakfast which is basic kila mtoto Kenya mzima anafaa akule hivo as a bare minimum. Kumbuka wafugaji ni wale wale hufuga Toyota dogs zenye hata maji hawazipei. Jamaa ako na mbwa kama pet but hajawahi ipatia food inajitegemea ndio unataka apatie ng’ombe chumvi.
Sawa sawa.
Sitapangana nawewe il keep my theory to myself.
The bandits and pastoralists can sell their ngombe to a feedlot. The feedlot puts the animal on an intense feeding program for 100 days before slaughter.
It’s for this reason that Naivas will not buy any carcass that weighs less than 300kg
Crap
Crap again
Ikikuja food, the best people to learn from are the Japanese. They generally are the healthiest and they live the longest. And their meat comes from pampered cows. Hadi zinawekewa music zirelax.
Ata haiwezekani in the first place. It will not be chewable. You have to boil all the flavour away before it’s edible.