Description
Bayerisches Rindfleisch - Rindfleisch aus Bayern PGI comprises meat originating from bovine animals of the traditional Bavarian breeds of Fleckvieh, Braunvieh, Gelbvieh, Pinzgau, Allgau Braunvieh, Franconian Gelbvieh and Murau-Werdenfels cattle.
Production Area
Bayerisches Rindfleisch - Rindfleisch aus Bayern PGI is produced throughout the Bavarian territory (Freistaat Bayern).
Production Method
Yearlings are reared mainly through pasture and hill grazing. The calves are weaned at the age of at least five months and are slaughtered at an age of no more than eight months, when the weight is between 120 and 220 kg. The adult bovine (male or female) is slaughtered at between eight and twelve months old, with a weight of between 220 and 430 kg. For cows the age of slaughter is limited to a maximum of seven years and a weight between 220 and 450kg. Bavarian cattle are mainly dual-purpose breeds, bred for both meat and milk production.
Appearance and Flavour
Bayerisches Rindfleisch PGI meat is characterised by its bright red colour with small veins of white fat that cover the muscle mass. The meat is firm and tender, juicy and fragrant.
History
The origins of Bayerisches Rindfleisch - Rindfleisch aus Bayern PGI go back to ancient times. Bovine cattle breeding has in fact represented a source of sustenance in the Bavarian countryside for centuries and this activity has defined large parts of Bavaria's landscape, particularly in the Bavarian uplands and the foothills of the Alps. In Bavaria, beef used to be served mainly on feast days (Easter, Whitsun, church fairs and Christmas).
Gastronomy
Bayerisches Rindfleisch - Rindfleisch aus Bayern PGI, as all fresh meat, should be kept in the refrigerator, wrapped in cling film, in this way preserving its characteristics for as long as possible. One of the most traditional Bavarian dishes is boiled beef; other typical dishes include Tellerfleisch (boiled meat with vegetables), Münchner Kronfleisch (Munich braised beef) and Bofflamot (Boeuf à la mode). Bayerisches Rindfleisch - Rindfleisch aus Bayern PGI beef is also used as an ingredient for various Bavarian charcuterie, one of the most famous being Münchner Weißwurst or Munich white sausage.
Marketing
The product is marketed as Bayerisches Rindfleisch - Rindfleisch aus Bayern PGI as veal, beef and adult bovine, male and female.
Distinctive Features
The particular natural geographical and climatic conditions of this territory are what differentiate Bayerisches Rindfleisch - Rindfleisch aus Bayern PGI beef in respect to other meats produced in the rest of the country, therefore making it a more prized product.
