Lamb meat

Swetha Exports, a manufacturer, processor, exporter of fresh and frozen Buffalo meat, Lamb meat, Veal meat, Seafood in India. The company is a fresh start by Dr. B. Srinivasa Rao. Swetha Exports is an independently owned and operated wholesale meat purveyor located in India. This meat export company manufactures and processes, a variety of meat products as per individual specifications and needs of meat buyers outside India. What you want? how you want it? and when you need it? we export meat – fresh or frozen – with consistency time after time.The meat export activities are in Russia, Africa and the Middle East, which remain strong, due to the ability to offer competitive and highly reasonable pricing as a result of our maintaining substantial meat inventory in India. Our prime product is fresh and frozen Buffalo meat, a Halal food product, which abide by Islamic law. Halal food is the fastest growing food sector in the world. It already accounts for 17 percent of the global food market, according to the World Halal Forum.

Swetha Exports takes pride in itself on successfully maintaining close relationships that allows the meat export company, a direct access to supply markets (producers, frigorificos and shipping companies worldwide), a quality multilingual staff, and a thorough knowledge and a wealth of experience in the global meat sector. We can help you to feel at ease in the world of international meat supply and trading.

Our expertise spans markets worldwide and our ability to maintain inventory and make forward commitments allows us to respond promptly and directly to our customer's vibrant needs. We maintain our commitments and responsibilities worldwide to our strategic producer and customer partners.

Lamb (and mutton), a red meat, has always gotten a bad rap for many reasons. One reason is that it is often believed that white meat is healthier. Today, red meat is much leaner than it was thirty years ago because of new breeding technologies, improved production strategies, and better meat processing techniques. Unsaturated fat, which is good for you, makes up for half the fat in lamb. Palmitoleic acid, a 16-carbon monounsaturated fatty acid found in lamb, possesses strong antimicrobial properties. Lamb also has a high nutritional value and is an especially good source of easily absorbed zinc and iron. The recommended daily allowance provided by a three ounce serving of cooked lamb is 30% for zinc (essential for growth, tissue repair, and a healthy immune system) and 17% for iron (needed for the formation of red blood cells). Lamb is rich in B vitamins, especially B12. One serving can provide 74-100% of the daily requirement for Vitamin B12, which is essential for the body's metabolic reactions.

Goat meat cuts have fat content 50%-65% lower than similarly prepared beef (but with a similar protein content) and have between 42%-59% less fat than lamb and have about the same fat to 25% lower than veal. This pattern was repeated for the cooked samples (James et al., 1990). In addition, the percentage of saturated fat in goat meat is 40% less than chicken (without skin) and is far below beef, port and lamb by 850, 1100, and 900%, respectively.