The Real Lasagna Possibly one of the oldest pastas invented, lasagna was originated in the city of Naples, Italy. Lasagna is a very popular and traditional dish that is served through families and generations over time. It is also my favorite food. As a pasta and meat lover, the combination of pasta, meat, and rich cheeses is perfect. When I first consumed it, it was almost like magic and as if heaven erupted in my mouth. As a picky eater, I only like lasagna from certain restaurants and the way my father makes it. I love Italian food, but lasagna has to be one of the best pasta/meat combinations invented. With fresh cheeses, high quality tomato sauce, and a fair amount of beef, it is heaven served on a plate. The main ingredients of this
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The National Beef Board and National Cattlemen’s Beef Association, two organizations that are constructed of cattlemen in support of the beef production process, provides anyone with insight on their side of the argument. On their website, explorebeef.org, they include a detailed process of beef production from their view. Starting with calf’s staying with their mothers for a couple months, they live off their mother’s milk as they graze grass in pasture as well. They are weaned soon after they turn six to ten months old. From here, they begin to learn how to live off grass. Once they get used to the grass, they continue grazing and are moved to feedlots, commonly known as CAFOs (Concentrated Animal Feeding Operations). In these feedlots, the cattle have access to water, room, and are able to graze at feed bunks containing strict balanced diets. Once they reach 18 to 22 months of age, they are sent to a processing facility where they are slaughtered and the USDA inspects every animal and oversees the implementation to reach quality standards. The final step is the packaging and selling of the processed meat. Of course, in any association or organization related to cattlemen, they assure readers that animal care is of the utmost
The National Beef Board and National Cattlemen’s Beef Association, two organizations that are constructed of cattlemen in support of the beef production process, provides anyone with insight on their side of the argument. On their website, explorebeef.org, they include a detailed process of beef production from their view. Starting with calf’s staying with their mothers for a couple months, they live off their mother’s milk as they graze grass in pasture as well. They are weaned soon after they turn six to ten months old. From here, they begin to learn how to live off grass. Once they get used to the grass, they continue grazing and are moved to feedlots, commonly known as CAFOs (Concentrated Animal Feeding Operations). In these feedlots, the cattle have access to water, room, and are able to graze at feed bunks containing strict balanced diets. Once they reach 18 to 22 months of age, they are sent to a processing facility where they are slaughtered and the USDA inspects every animal and oversees the implementation to reach quality standards. The final step is the packaging and selling of the processed meat. Of course, in any association or organization related to cattlemen, they assure readers that animal care is of the utmost