{"id":1226,"date":"2024-05-27T00:35:29","date_gmt":"2024-05-26T23:35:29","guid":{"rendered":"https:\/\/egatesa.es\/bovine\/"},"modified":"2025-09-10T16:17:15","modified_gmt":"2025-09-10T15:17:15","slug":"bovine","status":"publish","type":"page","link":"https:\/\/egatesa.es\/en\/bovine\/","title":{"rendered":"Bovine"},"content":{"rendered":"
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[vc_custom_heading text=”Carcasses and Cuts” google_fonts=”font_family:Allura%3Aregular|font_style:400%20regular%3A400%3Anormal” css=”%7B%22default%22%3A%7B%22color%22%3A%22_header_transparent_text%22%2C%22font-size%22%3A%222.5rem%22%7D%7D”]<\/div><\/div>
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[vc_custom_heading text=”Beef Butchery” font_container=”tag:h1|text_align:left” use_theme_fonts=”yes” css=”%7B%22default%22%3A%7B%22color%22%3A%22_header_transparent_text_hover%22%2C%22font-weight%22%3A%22700%22%7D%7D”]

Beef<\/strong>: Veal | Yearling | Ox | Cow<\/p>\n<\/div><\/div>

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Other beef cuts<\/strong>: Hindquarter | Forequarter | Shoulder clod | Rib cut | Round | Rib rack | Snout | Tongue | Brains | Liver | Heart | Kidney | Testicles | Tripe | Lean meat | Sweetbread | Hoof…<\/p>\n

Fresh | Frozen<\/strong><\/p>\n<\/div><\/div><\/div><\/div>

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Bovine <\/span>cattle classification <\/span>is based on their sex and age.<\/p>\n<\/div><\/div>

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