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Kazakh meat king advises against American beef 29 июля 2011, 18:12

Head of Kazakhstan’s meat union and director of a large agricultural company spoke about meat at the international cattle-breeding forum.
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Second International Cattle-Breeding Florum. ©Renat Tashkinbayev Second International Cattle-Breeding Florum. ©Renat Tashkinbayev
Kazakh meat king advises against eating American beef imported into Kazakhstan, Tengrinews.kz reports from the Second International Cattle-Breeding Forum that is taking place in Astana on July 29. In an interview to Tengrinews.kz the head of the Kazakhstan Meat Union and director of a large agricultural company Ivan Sauer gave this opinion on the quality of imported meat. “I don’t like “Bush legs” or imported beer and I don’t recommend it. I prefer meat that we produce ourselves: natural free meat. By the time imported meat arrives from America it is neither fresh nor natural,” Sauer said. Answering the question about widely advertised American marbled beef, Ivan Sauer said: “I’ve tried the American marbled beef, but it is very different. The meat that they eat there is of higher quality that the meat the they freeze and send here.” Sauer shared that he likes locally produced marbled meat. “In Almaty I was treated with an awesome marbled beef. They said they bought it from Shymkent. And excellent meat that was... But I am not much of a meat-lover, I prefer fruit and vegetables,” he said. Head of the Meat Union said that there is a problem about Kazakh meat. The meat we are eating here mostly comes from meat-and-milk breeds, not from specifically meat cattle. “The beef they eat there is young beef. Old cows never end up on the dinner table. It can be used elsewhere, in Whiskas for example. But here people eat everything: young cattle, mature cattle, old cattle, any cattle,” Ivan Sauer said. According to the Kazakh Agency for Statistics, Kazakhstan imported over 20 thousand tons of beef from the United States and Argentina between January and April 2011. Last year it was 2000 tons more during the same period. By Renat Tashkinbayev

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