Carne de Cantabria is beef that comes from the Tudanca, Monchina, Asturian, Highland Brown and Limousin breeds grown in the Autonomous Community of Cantabria. There are four categories of this beef depending on the age when slaughtered; Ternera, Añojo, Novilla and Buey.
Whenever possible, the animals graze on the meadows and mountain pastures. The grasses, pulses, and other plants found there, give this meat its intense and characteristic flavor. This beef is highly valued because of its bright red color and intense flavor, and the balance between lean meat and fat provides this meat with a certain juiciness and firmness.
