Spanish Beef, Premium Meat
Compliance with the Spanish and European Production Model, the diversity of breeds, protected geographical indications, the variety of meat by age at slaughter, and in particular, the production and sale of young animals fed with highly nutritional grains and oilseed, give beef from Spain a unique set of qualities, for flavourful, tender, juicy and easy to digest meat.
Unique Characteristics of Spanish Beef
• Strict compliance with the Europena Production Model.
• Guarantee of food safety.
• Variety of meats, depending on the age of the animal, primarily young meat.
• Animal feeding system. Fed with high quality grains and oilseeds.
• Quality meat, characterised by being tender, juicy, flavourful and easy to digest.
The Unique Value of Spanish Beef. Our Meat is Different
The versatility of our beef offers many alternatives on the plate. And all of them are exquisite. The variety of possibilities depending on the age of the animal, the nuances provided by a diet of grains, and strict compliance with the European Productto Model make for excellent quality beef.
The sale of meat and meat products has been transformed by the process of globalization, which is changing the face of trade relations worldwide. The introduction of the European Production Model, advances in healthcare, improved animal welfare and a greater concern for the environment, together with improvements in transport, food storage and market information, have propelled the meat sector to a prominent position in Spain’s economy.
Since the beginning of this century, Spain has quadrupled the amount of meat exported by the country, and currently sells to more than 160 nations. This has all been made possible by the professionalisation of the Spanish livestock and meat sectors. What is more, the livestock-meat processing chain has made this shift in full compliance with the European Production Model, which includes the highest quality and food safety standards in the world.
Another determining factor in reaching our current situation has been the ability of the sector to leverage market opportunities and adapt to changing demands, offering excellent quality products that respond to a wide range of needs.
The companies in the livestock-meat processing sector have made a concerted effort to corner new markets, and together with sector organizations, agri-food interprofessional associations and public institutions like the Ministry of Agriculture, Fisheries and Food (MAPA), they have entered a variety of markets across the world through independent trade actions, as well as through sector fairs and exhibitions.
The purpose of this document is to provide a window into the Spanish beef production system, and to introduce and explain the different cuts of beef and beef products produced by the Spanish industry.
