Mirandesa Meat (PDO)
The Mirandesa beef (PDO) is a product from the Oporto and North region, more specifically from the provinces of Bragança, Macedo de Cavaleiros, Miranda do Douro, Mogadouro, Vimioso and Vinhais.
Produced in natural pastures in the northeast of Trás-os-Montes, in a region located 500 metres above sea level, the Mirandesa breed is different from any other type of cattle. The genetic characteristics associated with the feeding of livestock produces unique organoleptic qualities.
Delicious, tender and juicy, this meat is used a great deal in the traditional cooking of the region, most notably the Mirandesa Steak (Posta à Mirandesa) recipe. The cooking method consists of simply cooking the meat on a grill, seasoned with salt (preferably unrefined sea salt), thus enhancing its excellent flavour. Potato with skin and salad are good options for garnish. Roasted veal (Vitela Assada no Forno), Steak Alto Douro-style (Bifes à Alto Douro) and Veal Transmontana-style (Vitela entronchada à transmontana) are other examples of popular dishes made with the Mirandesa beef.
The meat is sold in two different categories: veal and calf. The calf comes from animals that are between six and eight months old, and that stay with their mother during this period. While the veal comes from animals that have been weaned, and that are aged between ten and eighteen months.
Did you know...
The fat content of the Mirandesa meat is always low and does not depend on the animal’s age of slaughter.
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