Description
Magyar szürkemarha hús PGI refers to meat originating from certified pure-bred Hungarian Grey Cattle reared in traditional extreme, extensive conditions in Hungary.
Production Area
Magyar szürkemarha hús PGI is produced in all19 counties of Hungary, in areas which are suitable for extensive keeping: namely, meadows (1 051 000 ha), reed banks (59 000 ha) and marshland (30-40 000 ha) taken out of cultivation.
Production Method
The breeding process is based on a traditional extensive walking-grazing system, which means that the animals producing this product walk much further while grazing than other standard beef cattle (as many as 20-30 kilometres a day). Feeding can be divided into two periods, depending on the natural vegetation: the summer period after the animals are turned out to pasture, which lasts from mid-April to the end of November, depending on the weather, and the winter period after they are gathered in. The feed is determined by the local vegetation, which essentially means the Hungarian natural flora grown under extensive conditions. During summer grazing, feed supplement of haylage or silage is permitted if the pastures dry out. In the winter period good-quality hay from extensively managed meadows forms the basis of feed and GMO-free maize stalks or pulp, hay fodder, and alfalfa/grass haylage or silage can be given as a supplement. The use of growth promoters is not permitted.
Appearance and Flavour
Magyar szürkemarha hús PGI is distinguished by its dark scarlet colour and visible marbling. It has an unusual, sour taste, similar to that of game meat. The composition of extensively grazed meadows combined with traditional husbandry technologies contributes to the unique quality and flavour of the product.
History
The exportation of Hungarian Grey Cattle to Europe played a significant role in the Middle Ages (around 100,000 animals annually) and historical sources from between the XIV century and the mid XIX century, describe the uninterrupted export of this cattle breed, especially to the meat markets of Nuremberg, Munich, Augsburg, Regensburg, Ulm, Strasbourg, Hustopece, Legrad, Bakar and Venice. The fact that Magyar szürkemarha hús (literally translated as Hungarian Grey Cattle) has always been considered the best meat, is supported by several relevant contemporary documents kept in the archives of Augsburg (1578) and Nuremberg (1571). According to the regulations of German imperial cities, if these cattle were slaughtered on a butcher's premises, the establishment concerned was forbidden to sell any other kind of meat, thereby ensuring the origin of the product. Magyar szürkemarha hús had a significant impact on Hungarian folk culture and the development of herdsmanship: the slaughter by-products could be used as a basic material for their everyday tools. The animal horns in particular had a significant value and were used to make richly ornamented herdsman's horns, salt-cellars or medicine pots.
Gastronomy
Magyar szürkemarha hús PGI should be kept in the refrigerator. It is a very versatile meat and is ideal for stews, roast-beef and grilled steak. This product is traditionally used to prepare Csákvár beef, which is served with mustard in sour cream gravy, and accompanied by a glass of Mór wine or an elderberry-based soft drink.
Marketing
The product is marketed as Magyar szürkemarha hús PGI and is sold chilled, frozen or packed in the following forms: half and quarter carcasses, cuts, boned or in consumer units.
Distinctive Features
The biochemical, physical and organoleptic characteristics of Magyar szürkemarha hús PGI differ significantly from those of other beef on the market, particularly in the minimal dripping loss, dry-fibrous quality of the meat and the low intramuscular fat content, which are the result of the traditional extensive walking-grazing system.
