Beef
Part of the heritage of European meat and meat products are centuries of traditions of animal breeding. Known the world over for its high quality, European beef is free from ractopamine and other growth promoters such as hormones or antibiotics. Animal health and animal welfare, including their alimentation are a priority.
EU food labels provide important information on production methods (e.g. grass-fed beef) and areas (e.g. alpine meat) as well as on types of production (e.g. sustainable production). They also show the identification number of the farm or processing site it came from, to easily trace from farm to fork.
The versatility of European beef offers many delicious possibilities. Depending on the age of the animal, the meat can range from red and flavourful, to tender with a low fat content. With breeds specific to most countries in Europe, there is a taste to suit everyone. Carne dos Açores PGI from Portugal, Vadehavsstude PGI (Wadden Sea Beef) from Denmark, and Weideochse vom Limpurger Rind PDO from Germany are just a few examples of the variety of beef available.
