The variety of cuts and types of animals makes Spanish beef a very versatile ingredient from a gastronomic perspective as it offers multiple culinary possibilities and it is accessible to the most diverse palates.
The organoleptic qualities and variety of textures and tastes of each cut range from tender, moist, lean and digestible “pale red” meat from young animals, between 12 and 24 months of age, to red and tasty meat from adult animals, older than two years.
The use of offal and bones in the main traditional dishes like soups, stews, casseroles, etc. is another remarkable element of the wide range and variety of national beef.
These differential values make Spanish beef a much appreciated product by consumers and professional cooks, both for modern and traditional cooking styles.
These differential values have made Spanish beef prestigious in international markets, from the haute cuisine to the new market demand for meals that are fast and easy to prepare, at home and in the horeca channel.