Veal

The The "bruna" in Andorra, or Brown Pyrenean cow, is a cattle breed originating from the cross between the native Catalan cow and the Swiss Alpine Brown. It stands out for its adaptation to mountainous environments, rusticity, ease of calving and use of pasture. It predominates in the Andorran valleys and its meat, especially beef, is highly appreciated for its quality, being raised using traditional practices such as high mountain grazing.

Bou «vaca» SIMMENTAL of German origin

Simmental beef is distinguished by its pronounced flavor, tenderness, and good balance between juiciness and intramuscular fat.

Aged meat 30 to 45 days, of pasture-raised animals over 4 years old.

Angus Black Ox: Excellence in High-Quality Meat

It is a bovine breed originating from Scotland, recognized worldwide for the superior quality of its meat, with outstanding marbling, tender texture, and exceptional flavor. Its rearing combines free-range grazing with a final feeding phase of grains and cereals such as corn, which enhances muscle development and improves the meat's juiciness. It is highly prized in gourmet restaurants and high-end markets.

The Galician Red breed It is a high-quality meat.

Recognized for its flavor, tenderness, and juiciness. It is a native breed from Galicia, Spain, and its meat is characterized by its deep red color and yellow fat, with a soft texture reminiscent of butter.

It is raised free-range on pasture, feeding primarily on grass, forage, and local products. This diet, together with the climate and the salinity of the environment, contributes to the meat's unique characteristics.

Japanese Wagyu is a breed of cattle originating in Japan, known for its high-quality meat, intense marbling, exceptional flavor and tender texture. Wagyu cattle are under strict quality and feeding standards, which guarantees their exclusivity. Only cattle born, raised and slaughtered in Japan can bear the name Japanese Wagyu.

Loura Okelan calves: The Loura category represents a selection of animals born, raised and slaughtered in Galicia, under a traditional production system that guarantees quality, performance and flavor.

They are animals with high performance and a very characteristic quality fat: yellow in tone, the result of the carotene present in the Galician pastures. This natural diet, based on local forages, results in meat with less infiltration, but with an authentic, deep flavor and highly valued by those looking for identity in their dishes.

The Minhota (or Miñota) breed

This cattle breed originally from the lower Miño area descends from the old Galician Red. It was introduced into the fertile Baix Miño by the Portuguese, who were looking for a breed with greater performance and size compared to the smaller native Portuguese breeds. Raised in freedom, they consume pastures, forages and, sometimes, corn, which contributes to the color of their fat. Meat Quality: It stands out for its excellent marbling (infiltrated fat) and a yellowish or ivory-colored fat that melts, providing great unctuousness. It is an intense purple-colored meat, very juicy, tender and tasty, with mineral and pasture touches.