The “Indicación Geográfica Protegida” for Carne de Vacuno Euskal Okela comes from the cow breeds of Pirenaica, Limusón, Pardo Alpina, Blanda, and its crosses. It is traditionally produced in the País Vasco, including the entire geographical scope of this Spanish community within the denomination. We can distinguish three types of meat:
- “Txahala” – Ternero/a: The meat from cows aged from 8-20 months with a minimum weight of 275 kg. (606 lbs.) for males and 160 kg. (353 lbs.) for the females. Confirmation: S, E, U, R, and O, and at least “class 2.” The color of the meat goes from pink to red.
- “Zaharra” – Vacuno Mayor: The meat from cows aged between 21-84 months and a minimum weight of 275 kg. (606 lbs.). Confirmation: S, E, U, R, and O, and at least “class 3.” The color of the meat goes from red to dark red.
- “Idia” – Buey: Meat from castrated males aged between 21-59 months weighing at least 275 kg. (606 lbs.). Confirmation: S, E, U, R, and O, and at least “class 3.” The color of the meat is dark red.
The food for these animals is based on what cows would naturally eat: fresh, dry grass, hay, and straw, and animal feed that is explicitly authorized, none of which influences the growth or taste of the meat.