Why Nakasongola beef is more tasty

Mar 21, 2005

NAKASONGOLA beef is thought to be the best in the country because of the quality and nature of pastures the cattle are fed on.

By John Kasozi

NAKASONGOLA beef is thought to be the best in the country because of the quality and nature of pastures the cattle are fed on.

Nakasongola district veterinary officer, Dr. Gerald Kitaka says the district has a rich variety of legumes and grasses including hyperrhenia rufa, penicum maxum and Branceria spp.
He says these legumes once grazed by livestock, makes their meat tastier than animals in other parts of country.

Dr. Sam Eswagu, the assistant district veterinary officer concurs with him. “When I am going home, Nakasongola meat is a must-buy.” Dr. Charles Wendo, The New Vision Science Editor says the legumes in Nakasongola are responsible for the quality of meat in the district.

Nakasongola district is located in the cattle corridor. It experiences long dry spells between December and March.
Livetock is concentrated in grassland areas covering 36% of the district.

District environmental officer, Jamesbond Kunobere says pastoralists have encroached on forest reserves of Katugo, Kasagala, Kyalubanga and Wabisi-wajala.

It is estimated that over 6,000 herds of cattle graze in forest reserves. The district has over 160,000 herds of cattle.

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