Beef from Asturias
Which area of Spain is it typical?
- Autonomous region: Principality of Asturias
The main attraction in the tasty gastronomy of Asturias, Beef from Asturias is outstanding for its excellent quality.
Beef from Asturias comes from cattle born, raised, fattened and butchered in the Principality of Asturias. The breeds are the Valley Asturian, Mountain Asturian and crosses between these and with females from other meat-producing breeds adapted to the area of production. The calves must be no more than 18 months old and suckled for at least 5 months. The meat is tender and flavourful due to the special musculature of the cattle. The most outstanding characteristics are the tasty flavour and the low fat content. This makes it an especially light meat.
- Type of product: Meat
- Season: Beef from Asturias is consumed year-round.
- Origin: The production area for Beef from Asturias comprises the entire Principality of Asturias.
- To drink with it: Crianza and reserva red wines.
- Where to buy: Beef from Asturias is available in most speciality shops, supermarkets and butcher's shops in the Principality of Asturias. It is also available in larger stores throughout Spain.
- Recipes: Asturian thick soup
- Varieties: There are three types of Beef from Asturias, each with different characteristics:
- 'Ternera Culón' (Large rumped calf): Animals younger than 12 months fed with mother's milk. It is the tenderest, with a bright pinkish colour
- 'Añojo Culón' (Large rump mature): Animal of between 12 and 18 months with very good muscular conformation. Tasty, with intense flavour
- Añojo (Mature): Animal of between 12 and 18 months with inferior muscle conformation. Not such an intense red colour