It’s the season for steak, or the ‘seasoning’ for it: Garlic will be used to beef up Israel’s cattle with the new garlic-flavored hay.
The Agriculture Ministry’s Veterinarian Institute found that Israel’s cows were being fed food infested with ticks. So after conducting various projects, scientists decided that the best solution for driving off cattle ticks was garlic.
Varda Shkapf, a researcher and expert on parasites, found that the garlic odor was so pungent that it warded off the ticks. Cows that ate regular hay were infected up to three times more than those eating the flavored hay.
“Results clearly showed that garlic wards off the ticks,” said Professor Dan Levanon, the chief scientist at the institute. “We know that garlic remains inside the cattle's body and may even improve the taste of the beef.”
Researchers claim the garlic remains in the animal’s tissues, enhancing the flavor of the meat and keeping the smell and taste of the garlic to a minimum.
Veterinary Services work with the Agriculture Ministry to guarantee the health of the livestock and are responsible for supervising sanitation and the prevention of livestock disease.
Now that Israel’s beef is being steered in a new direction by adding a touch of flavor to it, maybe the next order on the menu will be pre-seasoned steak.
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