The meat of ecological beef is different from that of the conventional type in that it is healthier, given that it doesn’t contain synthetic additives, pesticides, genetically modified organisms or antibiotics. Moreover it’s tastier and at the same time respects animal welfare and nature. These and other features make meat of ecological beef a more attractive option than the conventional type. Some of the different parts of the beef you may find in Ecocarn are the following:

1.–Campana: from this piece we obtain triangular slices. It’s lean meat with infiltrations of nerves which one doesn’t note while eating, but make they the meat sweeter. Highly appreciated for oven-dishes and for plates with sauce, but also used fried and grilled.

1.-Tall rodó de la cuixa: a long and round piece of lean meat without nerves. Mainly devoted to roast, but is also applied plastered and in booklets.

1.–Culata: a lean and tasty piece of meat, situated on the front quarter. Usually prepared fried or grilled.

1.–Peixet: a lean, tender and tasty piece with a rectangular form which follows the culata of the thigh. Provides small slices and is usually coated or roasted.

2.–Fillet: a piece that is much appreciated by most consumers and comes from the inside of the ribs. It has an elongated and flat form and is very tender.

2.- Entrecot: The entrecot is also a very popular piece, the hip begins and continues along the spine to the fifth or seventh rib. It is a kind of juicy, tender and clean piece of meat. It is divided into two parts, namely the part of the fillet (or llom alt) and the average (or llom baix) corresponding to shorter ribs. Entrecots are usually prepared on the grill.

3.-Llonça: is  much appreciated for bouillon.

4.–Pit: long and slim piece situated under the front limb and before the costellam. It consists of muscle, conjunctive tissue, bone and cartilage. Usually cooked, especially in broth and soup.

5.-Xurrasco: is a tasty piece, grilled or baked.

6.–Falda: the leanest piece of the beef, with no bone and very sweet because of the infiltrations of fat. It has a rectangular form and is situated at the bottom side of the loin, between the cuixa and the costellam. It can be used to make mince, meat balls or hamburgers. From this piece cut up-side-down we obtain the churrasco, which is grilled slowly and results in hard but very tasty meat.