VEAL

Breeds: The main breeds used are Charolais and Limousin, crossed with Spanish breeds.

Weights: Mainly between 200 and 280 kg.

Ratings: Most common are R and U, although all other classifications (O, E, S) are available to clients.

Ages: Male or female. Older than 8, and until 12 months.

Maturation: We deliver bone and vacuum-packed products at the maturation specified by the customer.

YOUNG BULL & HEIFER

Breeds: The main young bull breeds used are Charolais and Limousin, crossed with Spanish breeds.

Weights: Most used are carcasses between 280 and 350 kg, although we have specimens of all weights.

Ratings: The most common are R and U, although all other classifications (O, E, S) are available to clients.

Ages: Male or female. Older than 12 and until 24 months.

Maturation: Bone and vacuum-packed products are delivered at the maturation specified by the customer.

COW

Cows are another one of our featured products:

Breeds: Spanish native breeds crossed with beef breeds (Charolais, Limousin) and dairy cows.

Weights: from 250-450 kg mostly.

Ratings: O, R with a 2-3-4 fat level.

Maturation: Bone and vacuum-packed products are delivered at the maturation specified by the customer.

PGI EXTREMADURA BEEF

We specialise in the distribution of products from the Extremadura Beef PGI (protected geographical indication).

Breeds: Native Extremaduran/Spanish breeds allowing crossings with beef breeds.

Weights: Females between 180 and 250 kg., Males between 250 and 330 kg.

Ratings: R, U.

Age: Veal: M/F 8 to 12 months - Young bull & heifer: M/F 12 to 36 months.

Maturation: Bone and vacuum-packed products are delivered at the maturation specified by the customer.

El Encinar de Humienta has encouraged the implantation of an organic range among our productive system, actually serving channels, elaborated and fileted organic meat products. Through this process our entire chain intervenes, from the feeeding, control, cut and fileted and elaborated production.

All this process is certified by the competent authorities on the organic agriculture matter. CAEX (Comité de Agricultura Ecológica de Extremadura) for our facility in Almaraz, Cáceres, where we have the slaughtering and cutting, and CAEM (Comité de Agricultura Ecológica de Madrid) for our Madrid facility, where the organic products are cut, fileted and elaborated.

Organic breeding is intimately related to the field, recreating an union between agriculture and breeding. A key point during organic productions is avoiding the use of syntesis chemical products on any productive system phase, and in case of breeding, avoiding its use during the feeding and healthcare phases and for field fertilization.

Our process follows strict protocols to avoid cross-contamination between the organic meat and other processes of the line, and getting a safe product, granting the consumer the product traceability, and being able to appreciate th quality of this differenciated genre.