Safety, health and adequate nutrition at the table. Beef is fundamental in a varied diet and balanced for its healthy properties.
Beef is a healthy food with uncountable nutritional properties as it mainly provides high-quality proteins, vitamins and minerals.
It also provides vitamins, such as A, D, E, K, C and B-group vitamins, especially B12, which is essential for the formation of red blood cells and the correct functioning of the nervous system.
The food we eat has to be safe and provide nutrients, within a diverse, balanced and sufficient diet. The composition of beef can contribute to a healthy diet. It mainly provides quality proteins, minerals, like iron, that can be easily absorbed and incorporated, as well as other minerals, such as zinc, magnesium, potassium, phosphorus, selenium and B-group vitamins, especially B12.
Beef proteins have a high biological value. This excellent nutritional quality is determined by its good digestibility and by the fact that it provides all the essential amino acids in the right proportion for human needs.
The carbohydrates content is very low, which allows combining beef with other sources of (vegetable) carbohydrates, thereby complementing its nutritional value.
Iron is one of the main values of meat in general and of beef in particular (its content is 2-4 mg/100g). The way iron is present allows for the absorption of 20-30%, while only 1,5% of iron present in vegetables is absorbed (it reaches 7% in the case of soy). The daily iron need is around 10 mg/day, and up to 18 mg for adolescents and, in particular, for women in fertile age. Therefore, about 100 grams of beef can provide more than 20% of the necessary daily iron intake. Furthermore, the presence of meat contributes to the absorption of iron present in vegetables, which justifies combining meat with greens and vegetables. If meat is not included in our diet we risk not having enough iron.
Another important nutrient provided by meat, especially beef, is zinc (100 g can cover about 30-40% of the recommended daily intake), as well as magnesium, potassium, copper and other minerals and microelements (selenium and others).
Beef provides B-group water-soluble vitamins. The content of vitamin B12 is remarkable, as it is not present in vegetables, except if they are fermented. Almost every cut of beef contains about 2 micrograms per 100 grams. The average daily need of an adult is about 2 micrograms, and this is covered with about 100 grams of beef. Therefore, vitamin B12 is another key nutritional value of meat in general, and of beef in particular, together with iron and proteins.
Beef is a healthy food if it is consumed in the appropriate quantities and in combination with an active lifestyle. The consumption of beef, combined with a wide variety of vegetables, fits perfectly in the so-called “Mediterranean diet”. It is suitable for any population group, regardless of gender or age. It is also recommended for active persons and for those who practice sports.
Concluding: beef is necessary to achieve adequate levels of nutrition and is very versatile gastronomically. As part of a varied and balanced diet, beef needs to be present because it is essential for a healthy and balanced diet.
Beef is rich in proteins and vitamin that are essential for a healthy and balanced diet
The consumption of beef within a healthy and balanced diet provides mainly proteins of a high biological value, vitamins and minerals.
Some of the essential nutrients present in beef and their function in the body
Iron
• Improves the production of haemoglobin for red blood cells.
• Prevents nutritional anaemia.
• Covers daily energy needs.
Proteins
• Tissue strengthening and repair.
• Regulate body functions.
• Produce antibodies to fight infections.
B-group Vitamins
• Maintain red blood cells in blood.
• Contribute to the development of the nervous system.
• Support the production of genetic material.
• Improve cellular and metabolic functions.
Zinc
• Resistance to infections.
• Helps hormones and enzymes.
• Strengthens the immune system.
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.
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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.
Cuts
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.
The sustainability of the Spanish Beef Industry is based on the European Production Model (MEP, in Spanish), which are the highest quality and food safety standards in the world, certified with a traceability system from the farm to the table. This guarantees healthy and safe food, of the highest quality and produced with a low environmental impact.
Animal health
Healthy animal breeding and meat production are performed in compliance with EU legislation on preventing and combating animal diseases, as well as bio-safety measures in farms and processing industries.
The Spanish beef industry is a world leader in animal welfare. All of the Spanish farms currently meet the European requirements regarding animal welfare.
The objectives are to establish minimum requirements for animal protection at the farm, during transportation and at the time of slaughter; and to contribute to improving and maintaining competitiveness levels of livestock exports, thereby creating a higher-quality market that is compatible with the European Production Model and that allows to enter and maintain export markets for the product.
Sustainability and respect for the environment
Preservation of biodiversity through extensive stock farming, integrated pollution prevention and control and greenhouse gas emissions reduction, both at the farm and in the meat processing industry.
Animal welfare
Comfort contributes to the improved life quality of animals and the quality of the products at the farm, during transportation and at the time of slaughter.
Food safety
The complete traceability of each animal makes it possible to follow the full process of the product. This guarantees quality control along the whole production and commercialization process, with the aim of always providing healthy, safe and quality products to the consumer.
This system is based on Royal Decree (Real Decreto) 1980/1998 and the specific characteristics of each animal (sex, age, farm of origin, etc.) are kept in the RIIA (Registro de identificación individual de animals / Animal Individual Identification Register) database.
Traceability offers information on the cuts purchased by the final consumer through the labelling system. This provides a total health and commercial guarantee. The traceability system is based on a vast network of control protocols, starting with the health inspections of the animals at the farms, where the herds are periodically supervised and treated, if needed. The control continues with the inspection of the carcasses by a veterinarian.
In order to complete the food safety circle of beef reaching the final consumer, it is important to stress the need for full control of the cold chain, including cooling, and even, freezing, from the slaughter and airing of the carcasses, to the moment the meat is cooked.
R+D+i
The Spanish beef industry reaffirms its commitment to promote and develop research programmes aimed at identifying and improving the technology of innovation processes throughout the whole value chain of its products. PROVACUNO is firmly convinced that this is a tool for further expansion outside its borders and for the commercialization of its products in export markets.
Beef meat is one of the key sectors of the Spanish meat industry because of its efficient and sustainable production. It is an innovative and internationally-oriented industry, based on the highest quality standards in the world.
The success of the Spanish beef industry is reflected in the exports amounting up to 271,652 tonnes; with a total value of almost 1,507 million euro in 2024.
In addition to the consolidation of the markets in the European Union (EU), in the past years there has been significant growth in third countries like Algeria and Morocco this year. In third countries’ markets, it is considered to be an added value that the Spanish beef industry is based on the European Production Model (EPM), with the highest quality and food safety standards in the world, controlled by a traceability system, from the farm to the table, which guarantees food that is healthy, safe, and of the highest quality and produced with a low environmental impact.
This is why one of the main objectives of Provacuno is to develop an internationalization plan, mainly towards potential export markets for Spanish beef, such as the Arab countries that are already open for our products. However, our greatest challenge are the Asian markets that have a huge number of potential consumers and where income levels are rising, thereby increasing their consumption of beef. China and South Korea del Sur are markets that we must enter inexorably in the coming years.
The Spanish beef market is expanding thanks to the quality of the national products.
In the past years, Spanish beef exports have increased significantly in the EU and with a special boost in third countries.
In 2024, meat exports have grown again, reaching up to 271.652 tonnes. Portugal (76,304 t), Italy (41,815 t) and France (40,574t) are our main customers in Europe.
Fresh meat exports increased by 8% in 2024 to 195,402 tonnes. Among the destinations, apart from the traditional markets (Portugal, Italy and France), Algeria stands out, absorbing 26,514 tonnes in less than a year. This has led our country to double its exports to third countries, which totaled 52,196 tonnes.
Beef meat is indissolubly linked to the Mediterranean diet, which is considered one of the healthiest diets in the world, because of its variety of ingredients and abundance of fruit, vegetables, fish, olive oil, etc.
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 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.
