engleski

Evaluation and gastronomic repositioning of beef from local cattle breeds

Local cattle breeds represent not only a genetic heritage, but also have significant economic and, above all, gastronomic potential. A considerable part of the public does not see the potential of these breeds for the preservation of the identity of the region, especially traditional and refined astronomy. The observed opportunities for valorization and gastronomic repositioning of beef from local cattle breeds force the conclusion that it is necessary to involve all stakeholders in the food pathway to add value to the meat and provide a comprehensive gastronomic experience to the local population and visitors. The gastronomic valorization of Istrian cattle beef is an example of the successful transformation of lower value added meat into high quality meat that is recognized at the international level. The evaluation program for Buša breed beef is still in its infancy, as there are essential elements that need to be functionally linked. The quality of the meat should be at a high level, but also the traceability and presentation of the meat should be appropriate.

local breeds, cattle, beef, gastronomy, evaluation

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