The quality of its meat is highly prized by butchers and consumers for its organoleptic characteristics of colour, tenderness and juiciness. The cuts obtained are well developed and have the desired marbling, reminiscent of acorn-fed Iberian ham.

From the cut of this breed, we will choose a ribeye or kidney if it goes with sirloin, from which we can use the upper part as steaks, from the middle part we will cut chops and entrecôte, and from the lower part of the boneless loin we can make loin fillets, which, being from beef, will also have marbling.

Although traditionally known as a dairy breed, the Friesian cow (Holstein-Friesian) produces exceptionally tasty old beef after a long life and proper feeding. We select animals with a suitable genetic profile and optimal fat cover, generally over 6 years old, which allows for uniform intramuscular marbling that enhances the juiciness and depth of flavour in each cut.

We work with farms committed to sustainable breeding and animal welfare. The cows are fed a diet of natural fodder, selected cereals and no growth accelerators. This guarantees not only healthier meat, but also a product that respects the natural rhythms of the animal, resulting in more complex textures and intense flavours.