Beef production has always been a basic activity in the mountains of Navarre. The meat is notable because it is very healthy and natural.

The cattle that produces the Beef from Navarre or 'Nafarroako Aratxea' comes from the Pyrenees, Aquitaine Blonde, Alpine Brown and Charolais breeds, and crosses among them, which have been raised in Navarre. The animals are classified by whether they are male or female calves. The former are slaughtered at between 9 and 13 months of age and the latter between 8 and 12 months of age. The meat of both is tender and juicy, with a characteristic red colour and enough marbled fat to be the main source of the juiciness. It is healthy, natural and rich in proteins, vitamins and minerals, such as calcium, iron and phosphorus. It is cooked in a number of different ways, depending on the piece of meat used. Loin, sirloin, stifle, round, hip, ribs or shoulder from the Beef of Navarre offer many possibilities.