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Buffalo meat is known by various names in different countries. In some places it is known as red beef, or buff in India [1] and Nepal; in other countries, it is known as carabeef, a portmanteau of "carabao" and "beef", originally coined in Philippine English in the 1970s to distinguish the meat of water buffaloes.
Carabao milk is richer and creamier in texture than cow or goat milk, due to its much higher fat and protein content. It has similar mineral content as cow milk, except it has twice as much phosphorus. It is characteristically bluish-white in color. Carabao milk is typically home-pasteurized via a double boiler. [28]
Oxo (stylized OXO) is a brand of food products, including stock cubes, herbs and spices, dried gravy, and yeast extract. [1] The original product was the beef stock cube, and the company now also markets chicken and other flavour cubes, including versions with Chinese and Indian spices. The cubes are broken up and used as flavouring in meals or ...
An ox (pl.: oxen), also known as a bullock (in British, Australian, and Indian English), [1] is a large bovine, trained and used as a draft animal. Oxen are commonly castrated adult male cattle , because castration inhibits testosterone and aggression, which makes the males docile and safer to work with.
Oxen are slow but strong, and have been used in a yoke since ancient times: the earliest surviving vehicle, Puabi's Sumerian sledge, was ox-drawn; an acre was originally defined as the area a span of oxen could plow in a day. The domestic water buffalo and carabao, pull wagons and ploughs in Southeast Asia and the Philippines.
A castrated male steer, occasionally a female or in some areas an intact bull that is trained and kept for draft or riding purposes is called an ox (plural oxen); ox may also be used to refer to some carcass products from any adult cattle, such as ox-hide, ox-blood, oxtail, or ox-liver. [3] A springer is a cow or heifer that is close to calving ...
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Microbes function best in a warm, moist, anaerobic environment with a temperature range of 37.7 to 42.2 °C (99.9 to 108.0 °F) and a pH between 6.0 and 6.4. Without the help of microbes, ruminants would not be able to use nutrients from forages. [22] The food is mixed with saliva and separates into layers of solid and liquid material. [23]