Description

Carne Barrosã hamburgers are made exclusively with Carne Barrosã. Barrosã meat comes from cattle of the Barrosã breed, an indigenous Portuguese breed, an emblematic reference in national beef. Ancestral inhabitants of the highlands of northern Portugal, these animals freely graze on common lands and marshes, in perfect conditions of animal welfare, enjoying the natural purity of these places, contributing significantly to the preservation of the mountain landscape, to biodiversity and for the sustainability of the region's rural economy. Barrosã meat has a very appealing bright red color, with a slightly moist and marbled appearance when cut. The combination of genetic characteristics associated with extensive dietary management and the exclusive feeding of calves based on breast milk, forage and cereals provide the early infiltration of healthy fatty acids into the muscle fibers, which gives them succulence, the unmistakable tenderness and flavor, of recognized international merit. This balanced wealth of omega-3 and omega-6 unsaturated fatty acids, low cholesterol content and an unusual abundance of antioxidants (B-carotenes and alpha tocopherols) together constitute an important source of health-promoting micronutrients. The rigorous food safety system implemented ensures the guarantee of authenticity and genuineness throughout the entire production chain.

History

Barrosã beef, given its high quality, has long been mentioned in several literary and scientific works. Manuel Garcia in his work “Raça Bovina Barrosã”, published in the Boletim Pecuário Nº 1 of 1964, stated: “(…) As a result of the commercial increase in fattened oxen for export (…) the Barrosã breed plus cevatriz occupied the entire territory until to the river Minho (...). The creation of Barrosã was then extremely refined with the aim of producing cauldrons that, recreated and fattened, reached excellent shapes and weights. This golden period of the breed occupied the second half of the last century, at the end of which it must have reached its apogee.” Further on, he stated: "It seems to touch the improbable that such a well-endowed breed, with nearly 200,000 representatives, which should place it in second place among our cattle herds, perfectly adapted to the region of high livestock density that it inhabits, having so many and such great connoisseurs (…).” Finally, in final considerations, he presented as the seventh essential point to achieve the improvement of the Barrosã breed: " - Establishment of official tables for the purchase of cattle with a higher price for the Barrosã oxen compared to other breeds and preference for their meat for “extra cuts”. In the “Study of Livestock Development for the North Interior Sub-Region (Trás-os-Montes)” published in 1978 by the Secretary of State for Agrarian Development (by Dispatch of 05/12/1972), about the Barrosã breed it was stated: “ Small, rustic and energetic, due to the larger work in the previous third, he always "blamed" winter's food shortage for the precocity that he never had, but he sought from the consanguinity of isolation the tenderness and fineness of the meat that made the subjects of his British Majesty, who by the full boats and for good money, took to old Albion, by the middle of the 19th century, the tastiest rump in Europe (only from January to July 1882, Portugal exported to England 16,708 heads, the majority of which of the Barrosã race) ”.