Differential values of Spanish beef


Traceability enables the final consumer to obtain all the information about the acquired product through labelling

The production of beef in Spain is distinctive because of its sustainable production model, the variety of breeds, the protected designations of origin and geographical indications, the variety of cuts depending on the age at the time of slaughter and, above all, the production and commercialization of meat from young animals that is tasty, moist and digestible.


·   TERNERA (Heifer calves): male and female calves, younger than 12 months, tender and lean meat and very digestible
·   AÑOJO (Yearlings): calves between 12 and 24 months of age, meat is light red and more tender, moist and digestible.

·   VACUNO MAYOR (Adult bovine): males and females older than 24 months, red and tasty meat

Compliance with strict European Production Model (MPE) controls

The strict MPE requirements provide Spain with the highest quality and food safety standards of the world, controlled by a traceability system from the farm to the table, guaranteeing healthy and safe food, of the highest quality and produced with a low environmental impact.

Animal feed

Animal feed in Spain is mainly based on cereal and high nutritional value oilseed consumption.


Consumers can fully use all these cuts from the bovine carcass. This allows for significant savings and an adequate nutrition with very enjoyable food. In order to meet this objective it is important to pay attention to the different characteristics and suitability of each of the cuts. As an example, please see the following chart:

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