Relampago

I don't know if the cow's meat is good or bad. I tried the lamb, pork, etc, and the white turkeys of the farm of my uncle (naturally fed and biggers, not how the industry standart) and are delicious meats. And of course the rabbit meat, also delicious. And are from southern Spain

I don't know how it will be the cow's meat raised in southern Spain, once again, but everything has an explanation in this life. Maybe because it does not rain in the south as often as it does in the latitudes where are located Asturias or UK, and by failing to natural grass as often as in the north, perhaps the meat (and milk) not have the same taste as if you feed the cow with pastures, cereals, etc... In short, with other foods

Of course, that depends on the animals and what eat the animal, because for example the goat is an animal that adapts easily to places where not rains a lot or nothing, but its milk, is much more delicious than cow's milk, for example. At least of my point of view

But you don't mistake: milk milked a goat, not what sold in supermarket

cricketman

Absolutely There is some excellent meat in the South, but maybe not from cows.

I love choto (goat) as well as all the hunting meats from the sierras such as partridge, rabbit, jabali and deer. That is my favourite type of Andalucian food, along with olives and olive oil of course

Fred James

I know we are getting off topic here, talking about Spanish meat, but at least it is not so controversial as the Toros!

The best Spanish meat is reared in the north of Spain - obvious as they have all the green grazing land.

The quality is good but the real difference between Spanish beef and, say, Scottish beef (or Irish or English) is that it is immature beef killed at about a year old (that's why it is called Anojo).

English, Scottish and Irish (not to mention South American) beef is often left to grow to 30 months or even 36 months before slaughter.

Add to this that most Spanish suppliers do not hang their meat as long as other suppliers and this adds up to great quality, poorly flavoured meat.

Relampago

I'm from southern Spain, but I am not Andalusian (I have done military service in Andalucia). Hunting meats not only in Andalucia, is all over the country, and yes, also I like, especially when my father was hunter. It is a form of meat with a strong flavor and accompanied with red wine (as it should be) is exceptional, such as fish is with white wine

You can eat well if you have time, and especially land, and you can raise animals on a small farm. The meat of the animals has better flavor when they eat more natural foods, such as cereals, alfalfa, fruit, etc. You can raise rabbits, but if you alternate the doses of " pienso " (I don't know this word in english) with some alfalfa, peel eggplant, etc, if before the rabbit meat was good, now is exceptional. The same thing happens with the chickens and turkeys, you alternate the doses of " pienso " with remains of fruits as watermelons, melons, etc. I don't know how are black turkeys but the white turkeys become very large, exaggerated. I have been a whole morning for chopping a turkey

jackytoo

Yes hung beef is much more succulent.

There is a good butcher selling Irish beef in Fuengirola Market. The Gourmet shop in El Corte Inglés sometimes have angus steaks. There is also a very popular Butcher in Marbella, close to the market. There is always a queue, so busy you have to take a ticket, mainly spanish clientele.

Lushdaddy

We are in Spain..

jackytoo

I wrote that to differentiate for idiots like you who may think I was posting about another Irish Butcher....don't be such a twat

Dick Dasterdly

Not quite sure of the point you are making Fred as your last sentence seems somewhat self contadictory.
However regarding the best quality UK beef and especially Scottish beef the following usually applies.
1, The longer the meat is hung the tenderer it becomes.
2, The longer it is hung the better and more concentrated the flavour.
3, The longer it is hung,the better the value for money weightwise.
Beef hung for extended periods can lose up to a sixth of its weight due to loss of surplus unwanted moisture.

With regard to slaughter age it would generally be uneconomical to keep purpose bred beef cattle beyond the ages you mention, and farmers and butchers alike are normally not renowned for chucking money down the drain.
However there are some exceptions and these relate mainly to the very late maturing,slow growing,mostly Scottish breeds which need to be sold at a premium rate to a specialist market, in order to justify all the extra costs involved.

Lushdaddy

To an idiot like me it seems you mentioned the clientele and not the butchers nationality..

And that's not a nice word..

Fred James

You can also buy really good Argentinian beef. It is usually entrecote or fillet, chilled and vacuum packed with a sell by date of up to 3 months (in a fridge).

I have tried it and it is really good - far superior to Spanish beef.

jackytoo

I agree, it is a horrible word, makes me cringe but if you trawl through the threads for some strange reason it seems to get past the mods So I thought I would go with the flow seeing as it has forum cred that they all use it

Relampago

All, all, all the spanish meat is bad? You are sure?

Perhaps is more traditional to eat more meat in the UK or Argentina now that you name, so to test the other countries you can say what you like and what not, or that you have become accustomed to meat and especially that of your country, it can be? A habit? Or maybe it really better? I don't know, I know that meat in my house is good, but not always we eat meat and I can not make the comparison without eat of another countries

Moreover, Spain is a country of tradition of fish (we are the second largest consumer after Japan) and maybe here there is so much tradition in the consumption of meat that may be in your country or other countries

Fred James

No, not at all.

Spanish meat is very good but it's a question of taste.

My point is that, certainly to most British taste, beef is usually preferred more mature and hung for longer than is typical in Spain.

And Dick, my apparently contradictory point was that you can have great quality meat that perhaps lacks flavour.

Anyway, we are drifting off topic again so please can we get back to the OP's question about Toros.

If someone would like to start a new thread on Spanish meat then please do so - it's an interesting discussion.

agoreira

Make your mind up!

Lenox

I was once in the calabozo many years ago and a piece of the meat from one of the bulls, dispatched that afternoon in the local bullfight, was given to me by one of the nuns (it seems that in the old days, bull was given to the prisoners and the poor). It was so tough, there were plans to break out with it as a weapon...