Carne de la Sierra de Guadarrama

Carne de la Sierra de Guadarrama is beef or veal from the Avileña-Negra Ibérica, Limousin, and Charolais breeds produced in the Autonomous Community of Madrid. The animals are left to graze freely on the mountains and in the meadows, consequently making the meat more flavorful and tender.

Carne de la Sierra de Guadarrama 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. The cattle for this beef falls into one of these three categories, depending on the time of the slaughter; Ternera, Añojo and Cebón, slaughtered before their 14th, 16th and 18th month of life, respectively.