Color red-mahogany, of one of the purest races of Spain comes out one juicy, tender and fine retinto meat, whose presence extends to several autonomous communities. Although, in number of these cattle, Andalusia it enjoys the privilege of its wide meadows, even some close to the beach. Discover in this article all about this meat product bovine special, from its origin to its cooking.
History and distribution in Spain
From Middle East until you get to the southwest of Europe, here in the Iberian Peninsula was born along with other Spanish races, the re-ink. We are talking about the main native cattle that settled in the southern half of the country. From some cows that lived in Mediterranean mountains and pastures together with others, those of mahogany cape with large antlers. For centuries they remained inhabiting Andalusian lands, but not serving to work in agriculture, but as animals for use in road.
Of course, of this cow characterized by being of solid and strong body Soon their meat qualities began to be appreciated. Thus, the retinto meat It became an exquisite product for the palate. Ethnographic variants of the race arose according to the place of habitat and the consequent environmental influences. Therefore, today we can find so much in Estremadura as in Andalusia this animal with small variations. More than 90% of a census fixed in 200.000 heads focuses on these two autonomous communities, although the two Castiles, Madrid and even Balearics they also have this cattle.
How is this bovine breed identified?
La retinta meat is obtained from a cow whose color is fundamentally Red, although its tonalities change from the darkest -which is called with the same name- to two others. Because there is the red -typical of Extremadura herds- and the blonde -from Cadiz areas-. Then, its partridge eyes are identified, the light color or pulling the chestnut of the hooves or also its fine tail, slightly in the shape of an arc.
In relation to their hornsThese are differentiated by sex, being in any case directed to the sides and forwards, with a yellowish white color but dark tips. The Males they have them in the form of high or low hook, while the females show an antler pointed up, although sometimes they lack it due to the action of the farmer. Finally, it is worth noting a huge muscle, wide in the loins, belly and even thighs. From various parts of the animal an exquisite retinto meat.
Livestock farms
Given the rusticity and nature of this bovine breed, which presents a marked maternal character, can survive in environments as complicated as those that suffer droughts. It feeds all year round on forage resources from the pasture in the natural mount, so he enjoys the extensive regimen. Simple but large farms host these animals that share livestock land with other species, especially of Merino breed and Iberian pigs. Thus, each farm can have an average of 40 heads. It can be identified by stone walled fences or barbed wire fences.
Going into breeding, there are usually one bull for every 30 or 40 cows and said male remains with them between the months of November and June, being fattened. After mating, weaning occurs at five, six, or seven months of age. With proper feeding and livestock care, the female can have a productive life of up to 18 years. Their first delivery usually reaches 34 months.
ACRE and retinta meat in the kitchen
There is a non-profit organization that promotes both race and race. retinto meat. This is the National Association of Breeders of Select Retinta Breed Cattle (ACRE), established in 1993. This group also certifies meat products that must have the 100% Autochthonous Breed logo for their authenticity and recognition. Those that make up a total of NOTE 25 different from the animal, useful in the kitchen for roast, stew, breading or prepare Grilled. Tail, sirloin, tenderloin, ribeye or cheeks are some of the most common parts to make tasty dishes.
If you want to try the retinto meat, we recommend you visit the restaurants El Duque en medina sidonia o For sale La Duquesa en Weighs de la Frontera, both in the province of Cadiz. Traditional recipes with modern touches will surprise you as much as the menu it offers you Atrio (Cáceres) or King's Corral (Trujillo).
