Buey

Characteristics

“Buey” is not a cattle breed. Under the Spanish commercial standard it is a castrated male bovine slaughtered at more than 48 months; up to 48 months the category is “cebón”. Source breed, actual age, feeding and ageing must therefore be stated separately.

There is no standard buey weight or height because both depend on the source breed or cross. Castration and longer time on farm define the production category but do not by themselves guarantee marbling, tenderness or a particular feeding system.

Taste

A genuine mature, castrated, well-finished and properly aged buey can offer deep, persistent beef flavour, sweet fat and a dense texture softened by maturation. Choose it for a tasting steak or a special service centred on mature beef: rib and loin on the grill, forequarter and belly cuts for slow cooking.