Meat from Vacuno Euskal Okela

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.

There is abundant evidence that the Pyrenean cattle have been in País Vasco since the Neolithic times. It has also been discovered that it was the main food source of the region. The practice was carried out in the farmhouses or “basseries,” a typical rural structure located near the small urban centers and whose architecture was built around the cattle. In addition to human and economic sustenance, it is also a cultural tradition, like stone-dragging tests. It is one of the oldest and most popular rural exhibits of País Vasco in which the bull is the protagonist.

Fundación Kalitatea Fundazioa

Barrio Muntsaratz, 17-A (Torre Munsaratz)

48220 ABADIÑO (Vizcaya, España)

T: +34 946 03 03 30

F: +34 946 03 39 53


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