In 2016, we want to add the “blanca cacereña” and “morucha en cárdeno” breed. We would like to see how wagyu genetics acts in different breeds. But we need at least up to 36 months to see the final results.
But that is why this project is so beautiful. It is like playing to be alchemists, looking for the best combinations until we can see the results.
We have managed to achieve a beef of exceptional quality, due to its high level of intramuscular infiltration (marbling), tenderness, depth of taste, and the colours of the meat and fat.
The beef that we are producing, certified with our “Wagyu Ibérico” quality brand, is a high quality beef due to its high muscular infiltration, softness, flavor, color and fat.
Our mission was searching for high quality beef that other kind of meats can not get.