MINHOTA

Origin: Northern Portugal
Size: Large
Coat Colour: Blonde or wheat-coloured

Minhota beef comes from mature, castrated male cattle traditionally raised for farm work and slaughtered at an advanced age, allowing them to develop a substantial frame. This traditional rearing method has earned the breed a reputation for producing premium beef, particularly prized for buey de tiro — mature draught ox beef.

What Makes Minhota Beef Unique?

Colour: Deep red to garnet, becoming darker as the animal ages.

Fat: Yellowish due to years of grazing, with a generous outer fat cover. As a mature ox, it develops more fat than a cow of the same breed.

Texture: Fine muscle fibres for a mature animal, resulting in tender, juicy meat with a satisfying bite.

Ageing: Typically 45–60 days, although it can often be aged for up to 90 days.