We have partnered with ANZCO New Zealand, a world renowned wholesaler of fine whole meat beef products. ANZCO is the first company in the world to use meaty bones as the base for their HYDROLYZED BEEF PROTEIN POWDER (HBPP). This raw ingredient is the only active ingredient used to formulate the Beef Authority’s Primal Feast HBPP.
Primal Feast is a unique beef protein powder produced from beef flesh and the connective tissue (ligaments and tendons) that holds that beef to the bone.
Made from 100% New Zealand Beef
On world markets, New Zealand's sustainably-farmed, grass-fed beef has earned a well deserved reputation as some of the world's finest beef. This is due to the fact that many countries do not have the space and environment or the efficiency and skill to farm, process or market beef in the manner that New Zealand does.
Other highly desirable characteristics of New Zealand beef are its GBRI classification and GMO free status. GBRl is a highly sought after classification which means New Zealand has negligible risk of BSE as well as other animal diseases of commercial significance thus providing another level of assurance with respect to food safety.
Primal Feast HBP was developed to support an athletes need to better control precise NUTRITIONAL TIMING with a predigested beef protein powder engineered for ease of digestion and rapid absorbtion. Our Beef Hydrolysate has a high DH value (>50%). This ensures that a high proportion of the product comprises di and tri peptides and free amino acids, ideal for rapid absorption in the digestive system.
Degree of Hydrolysis (DH) is a measure of the proportion of peptide bonds in an intact protein cleaved during the manufacturing process. It indicates the proportion of the product that is in the form of free amino acids and low molecular weight peptides.
A consequence of the high degree of hydrolysis is that the molecular weights of the components of the hydrolysate are low. The molecular weight profile is included in the powder specification. More than 80% of the Primal Feast Beef Protein Hydrolysate components of the hydrolysate have molecular weights of less than 1,000 Daltons, with 60% less than 400 Daltons.
The process used to make the beef hydrolysate also ensures that the final product has no unpleasant smell or taste which is critical to ensuring an excellent flavored taste profile.