Black Angus breed, pronounced marbling, long maturation for intense tenderness and flavour. The benchmark for a rich, well-rounded roasting joint.
Simmental breed, a generous cut with balanced fat coverage — ideal for slow, bone-in cooking over the coals or in a low oven.
An exceptional breed from north-west Spain, cousin to the Blonde d'Aquitaine. Extensive, stress-free rearing of mature animals — marbled beef with fine fat and an unmistakable depth of flavour. Selected and matured by Central de Carnes, Madrid.
France's most celebrated beef breed. Pure white coat, exceptionally lean yet tender meat with a clean, mineral flavour. The benchmark of fine French butchery.
Golden-red breed from the Massif Central, prized for its fine-grained, well-marbled meat with a sweet, nutty flavour and excellent yield.
Hardy mountain breed from the Aubrac plateau. Rich, deeply flavoured meat with a distinctive terroir character born from high-altitude pasture grazing.
Dual-purpose breed from Normandy's lush pastures. Richly marbled, buttery meat with a sweet, almost dairy-like note from a lifetime of grass feeding.
Ancient volcanic-highland breed from the Cantal. Deep mahogany coat, intensely flavoured meat with a wild, almost gamey character — patience in rearing rewarded.
Raised extensively, each animal reared almost as a companion. The animal's advanced age at slaughter delivers an intense depth of flavour — patience is the guiding principle.
Prized worldwide for consistent, fine-grained marbling — the cattle are grass-reared before a finishing period that builds the joint's signature richness.
A family meat business founded more than 40 years ago, now part of Grupo Norteños — one of Spain's largest meat groups, spanning slaughterhouses, cutting rooms and feedlots across the country, and a specialist supplier to the HORECA channel across Europe.
