Here are some interesting facts about beef and cattle…
1. The us and Brazil are the highest beef producing countries within the world
2. the typical cow has quite 40,000 jaw movements per day
3. The salivary glands of cattle, located beneath the tongue, produce 50-75 litres of saliva per day!
4. Hamburger meat from 1 cow would equal 720 quarter-pound (100g) hamburgers, enough for a family of 4 to enjoy hamburgers every day for nearly 6 months!
5. quite 100 medicines, including insulin and oestrogen, come from cattle.
6. One cowhide can produce enough leather to form 18 soccer balls.
7. There are on the brink of 800 registered breeds of cattle round the world. This photo is of a breed called “Black Baldy”
8. Uruguay, New Zealand, Argentina, Australia and Brazil are the sole countries with more cows than people
9. Cattle are thought to possess descended from Middle Eastern aurochs, which were large ox-like creatures. The last auroch was a female that died of natural causes in Poland in 1627
10. Mince accounts for nearly 40% of beef production (this varies by country). Much of this goes into hamburgers. (We wish to think that ours at Meat Online are right up there
Ingredients
- 1 lb. ground beef
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1/2 cup green bell pepper
- 1/2 cup red bell pepper
- 14.5 oz diced tomatoes
- 3/4 cups white rice, I use Jasmine
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups cheese
- 1 tbsp parsley
Instructions
Brown the bottom beef with the onion and garlic during a skillet over medium heat until hamburger is fully cooked, crumbled, and not pink. Drain and discard any fat. Place the skillet back on the warmth and add within the bell peppers, diced tomatoes, rice, beef stock , ingredient , Italian seasoning, salt and pepper. Stir to mix and convey mixture to a boil.
Reduce heat to a simmer, cover and let cook for about 18 minutes, until rice is cooked through.
Fluff the rice with a fork and top with the shredded cheese. Cover again and let cheese melt over low heat. Garnish with fresh parsley and enjoy!
