Nuestras Razas

We look for the best beef breeds in the world, in order to offer you the greatest variety of flavors, selecting the best cuts. 


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.


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.


It is the most prized by the French, coming from the county of Charolais. It is considered one of the best breeds of beef due to its infiltration and good taste. It has a white or cream layer. Horns are short.


This is a breed native to Scotland, known for the excellence in its cuts. The beef stands out for its tenderness and flavour due to the marblelike pattern (intramuscular fat). There are two varieties whose fur is black or red. The colour of the animal is homogeneous, and they do not have horns.


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.


The Holstein or Friesian cow is a breed that comes from Lower Saxony and Schleswig-Holsteinin Germany, Friesland and North-Holland in the Netherlands. It stands out for its high production of dairy, beef and its good adaptability. This cow has a black and white layer, and a weight of 600kg.


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.


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.

Meat points: 

1 - Very rare/ blue: seared on the outside and completely red on the inside 46/52°C 

2 - Rare: sealed on the outside and 75% red on the inside 52/55°C 

3- Point minus: sealed on the outside and with 50% red color inside 55/65°C 

4- Point: sealed on the outside and shows a pink color on the inside 60/65 °C 

5- Plus point: brown on the outside, little pink in the center 65/71°C 

6- Well done: Greyish brown on the outside 100% brown on the inside + 71°C