Carne Marinhoa

This meat is taken from the Marinhoa breed of Portuguese cattle, which is characterized by their large size and long muzzles. The meat is uniquely tender and juicy, and ranges in color from light pink for veal to dark red for beef. The texture of the meat is dense and firm, with white or pale yellow fat marbled throughout.

The tenderness and the flavor of Carne Marinhoa are a result of the animals' traditional diet of rye grass, maize, straw, and hay. All cows must be born, reared, and slaughtered in the defined, fertile Marinha region in Portugal  to be sold as Carne Marinhoa.

The meat is best when roasted, grilled, or used to prepare cozido, a hearty soup containing beans, potatoes, cauliflower, cabbage, carrots, rice and meat.