Cow meat

At the moment BIOLOGIC® commercializes veal meat. This kind of meat is an excellent and essential food, with high nutritional value and many vitamins. It is very appreciated for its tenderness, for its delicate taste and its light rose colour. It is obtained from young specimen, namely between 6 to 12 months of age.


COMMERCIALIZED BREEDS
“Charolesa” Breed

The “Charolesa” breed is a French breed. Due to its excellent adaptability to different climates, it is present in about 70 countries. In Portugal, it can be found mostly in the Alentejo and some parts of the Ribatejo. This breed’s fur is typically white, and it has a small, short head. Amongst its most relevant characteristics is its capacity to produce muscle mass, covered by a thin layer of fat, which allows the animal to withstand and adapt to different types of climates.
The “Charolesa” veal that BIOLOGIC®commercializes, was selected for its low cholesterol and fat levels. It is thus considered one of the tastiest and healthiest meats.

1
Rump cap
Rump cap steak
2
Rump
Rump beef
3
Topside
Topside beef steak
4
Point of Shoulder
Shoulder rib steak
5
Shoulder pin
Shoulder rib steak
6
Chuck eye
Shoulder rib steak
7
Sirloin
Sirloin steak
8
Chuck
Chops
9
Sirloin
Loin
10
Silverside
To roast
11
Thick flank
To roast
12
Round beef
To roast
13
Blade undercut
To boil
14
Brisket
To boil
15
Blade oyster
To boil
16
Neck crest
To stew
17
Rump nerve
To stew
18
Tender flank
To stew
19
Hand shank
Ossobuco
20
Leg shank
Ossobuco
21
Liver, tongue and tail
Offal