Taste and freshness equal to that of the best European beef and even better smell of aged meat. Consumers and chefs testify to this.
These are the encouraging results for Sardinian breeding from the " Probovis " research project which, for about 15 months, involved the meat processing company Forma Srl of Nuoro and the Department of Agriculture (section of Zootechnical Sciences) of the University of Sassari.
They were presented this morning in a press conference opened by the greetings of the rector Gavino Mariotti .
The surprise is that the calves of the Sardinian-brown breed have the same quality as those crossed with the limousine breed and with pure limousine breed cattle , which are born as specific subjects for the production of meat and have now reached the standards of the best breeds. bred in other European countries.
Antonio Lorenzoni, of LM Consulting, who dealt with the focus groups that blindly tested the meat, and analyzed the market, underlines: “Sardinian beef does not have a brand and therefore is not known and must be told. It would be necessary to build an IGP as done for the Sardinian lamb which in fact has more notoriety and which in terms of quality is on a par with Irish lamb ".
The breeding system that takes care of the welfare of the animals and the potential for the various products, both cattle and sheep, were highlighted by Francesco Forma, head of the company that takes care of all stages from breeding to slaughtering and processing: " The meat of aged beef, hamburgers and pre-cooked products including lamb meat can expand the market and meet the needs of restaurateurs and consumers while maintaining high quality ".
