CARNE MARINHOA - DOP
Type
Carne de bovino
Description
Very tender, succulent meat obtained from the Marinhoa breed of cattle, which is characterised by its corpulence and long muzzle. The colour of Marinhoa meat varies from pale pink in veal to dark red in beef; it has a firm consistency, and is slightly moist and therefore succulent. The colour of the fat also varies between white and yellowish, depending on the age of the animal. The meat is sold as follows: — Veal — carcasses or cuts from animals slaughtered up to the age of 8 months. Carcass weight between 70 kg and 180 kg. — Beef — carcasses or cuts from animals slaughtered between 8 and 12 months of age. Carcass weight up to 240 kg. — Male or female bovine animal — carcasses or cuts from males or females slaughtered between the age of 12 and 30 months. Carcass weight of over 180 kg. — Cow — carcasses or cuts from female animals over the age of 30 months. Carcass weight of over 220 kg. — Bull — carcass or pieces from male animals over the age of 30 months. Carcass weight up to 220 kg.
History
The first references to this breed are by Silvestre Bernardo Lima stating that Marinhão "...is the name that designates the cattle that produces, raises and breeds, works and fattens throughout the Beira Mar district of Aveiro and Coimbra, (...), in the lands of Gandra and the Marinhas".
Instructions for use
Several dishes of Portuguese cuisine such as stews, in particular the oven-roasted meat and the grilled loaf are appreciated.
Caliber
de 1,00 a 1,00 kg
Commercial presentation
It can be presented in carcasses, in pieces packed in a vacuum or in slices packed in suitable packaging.
Conservation conditions / Durability
Refrigerated up to +7ºC or in vacuum up to +3ºC, respecting the expiration dates stipulated by law for Beef.
Availability throughout the year
Bibliography/Source
Texto e fotos extraídos de, “Produtos Tradicionais Portugueses”, Ministério da Agricultura, do Desenvolvimento Rural e das Pescas, Secretaria de Estado do Desenvolvimento Rural, Direcção-Geral de Desenvolvimento Rural, Lisboa 2001, Coordenadora Geral – Ana Soeiro
CARNALENTEJANA - DOP
Translation in progress.
CARNE BARROSÃ - DOP
Translation in progress.
CARNE MIRANDESA - DOP
Very tasty and succulent meat, with a firm consistency and slightly moist, obtained from animals of the Mirandesa Breed raised in its original manor. The color ranges from light pink to light red, with white fat evenly distributed, with moderate intramuscular distribution in the steer. The muscle is fine-grained, with a firm, slightly moist consistency. It comes from Mirandesa breed cattle that have great bulk, with a brown color that darkens towards the ends. On the head, the protruding mottle stands out, covered with a tuft of golden hairs. Two parts of these carcasses that are protected by the Denomination of Origin have a particular reputation: the Posta and the Rodião, which can only be designated as “Mirandeses” if all legal rules and requirements are complied with.
CARNE MARONESA - DOP
Dark pink (veal) to dark reddish (cow) meat, obtained from animals of the Maronesa breed. It has an extraordinary succulence.
CARNE JARMELISTA
Tender, extremely succulent and very tasty meat obtained from animals of the Jarmelista bovine breed, registered in the Herd Book of the Breed, raised in a mountain region, in an extensive system where the minifundio predominates.
BIOLOGICAL SLICE - BREED JARMELISTA
Slice taken from the animal's rump, tender, juicy with reddish color.
