BULLOCK

Bullock meat, between 18 and 24 months of age. Its colour is more pronounced, more red and tastier. It begins to lose the tenderness of the aforementioned meats, but with proper cooking, it is delicious, due to its more intense flavour.

PRONOUNCED FLAVOUR

DELICIOUS FOR COOKING

INTENSE RED COLOUR

CHARACTERISTICS OF BULLOCK MEAT

Its colour is more pronounced, more red and tastier. It begins to lose the tenderness of the aforementioned meats, but with proper cooking, it is delicious, due to its more intense flavour.

  • Bullock meat

  • Adult cow

  • Between 18 and 24 months of age

  • Approximately 600 – 650 kg in weight

  • Very flavourful meat

  • More yellow-coloured fat

BENEFITS OR ADVANTAGES

Time, temperature and cooking method have an extraordinary influence on the quality of the final result. Higher quality meats are more tender if cooked at high temperatures for a short period of time. B vitamins (water soluble) are reduced during cooking. Some minerals such as phosphorus, potassium and sodium are released into the juice from the meat when cooked, with no change in iron content.

HIGH SARCOSINE CONTENT

Essential for proper muscle development. Provides sufficient energy for the requirements of daily tasks as well as all kinds of physical activities

CONTAINS VITAMIN B12

Veal also has a large amount of vitamin B12, which plays an essential role in the production of red blood cells.

HIGH ZINC AND MAGNESIUM CONTENT

Magnesium helps synthesise proteins, providing strength to the muscles and improving insulin metabolism while zinc, due to its antioxidant properties, contributes to muscle growth.

PREMIUM QUALITY

PRODUCT OF SPAIN

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We export to the Middle East, North Africa, Europe and Asia