We look for the best beef breeds in the world, in order to offer you the greatest variety of flavors, selecting the best cuts.
VACA HEREFORD - ENTRECOT
This is one of the most valued breeds and originally from England. Coming from the county of Hereford, located in the southwest of England,
it is characterised by its consistency, juiciness, flavour and good taste, which satisfies the most demanding of taste. This breed is identified
for its red colour from yellowish white to cherry-red with white spots on the head, back of the ears, chest, bellies, and the lowest part of the
limbs and the tail.
VACA LIMOUSIN - CHULETERO
This breed of cattle comes from the south of France, mainly from the Limousin area. Its beef is characterised for its performance, a low degree of fat cover and its good quality. The Limousin breed has a red coat or red sorrel coat, which is lightened towards the extremities and in
the inner area of the belly. The horns have an elliptical shape and they are inserted behind the nape of the neck and the nose has a pink
tone. They have short heads, broad foreheads and snouts, short necks, well-defined hindquarters, and they do not have spots.
VACA CHAROLESA - CHULETERO
TERNERA ABERDEEN ANGUS - LOMO ALTO
VACA SIMMENTAL - TOMAHAWK
It is a breed of Swiss cattle called double purpose, where both dairy and beef production play equally important roles. It stands out for its high growth capacity, better muscular formation especially in the commercial most valuable parts, a good quality of beef, without excess of fat and a 58,1% on average of yield.
VACA FRISONA - CHULETERO
VACA GALLEGA - CHULETERO
The Galician has a medium and proportionate format, deep, long and arched thorax; back and loins broad, flat and muscular and the thighs, buttocks and legs, convex, long and descended. The skeleton is robust, strong and well developed. All these conditions coincide with the generally long, deep conformation, with bombast and width of animals specialized in meat production. Its weight is between 450 and 500 kg.
BUEY AUTÉNTICO - MACHO CASTRADO
The ox is the male bovine (bull) castrated, dedicated to fattening and slaughter or to traction tasks, especially agricultural tasks and the transport of loads. In these last functions it has been displaced by machines since the Industrial Revolution that began in the 18th century, but in many parts of the world they continue to be used in this way. For a male bovine to become an ox, it requires castration after puberty.