Meat from cows or oxen of at least six months of age at the time of slaughter. Known as red meat due to its reddish colour and blood content.

Loin, sirloin, t-bone steak, hamburgers, Kobe beef, Black Angus, veal shanks, barbeque, tail, liver, tongue, cheeks, testicles, tripe, heart.

Generally lambs of less than 300 days of age, of between 5.5 and 30 kg in weight depending on their age.

Used above all in Mediterranean cuisine. This type of meat stands out due to its rich protein content of high biological value. Majorcan suckling lamb, lamb chops, leg of lamb, shoulder of lamb, lamb brains, shanks, kid.

Known as pink meat. Despite being banned as food in certain places, it is one of the most widely consumed and cost-effective meats in the world.

Pork is rich in monounsaturated fats, which, due to its high content of oleic acid helps maintain cholesterol levels. It features high-quality proteins which are good for the development of the muscles. Shoulder of pork, chops, Secreto, ribs, bacon, trotters, knuckles, liver, cheeks, suckling pig, piglet and loin.

Known as white meat due to its low myoglobin content, this food is very popular in our country. It is easy to cook and tasty. Low fat content but high in proteins.

Country chicken, turkey, spring chicken, quail, duck, chicken magret, duck confit, chicken drumsticks, chicken wings, chicken hamburgers, chicken sausages, partridge, goose, capon, pullet, black turkey, young pigeons and dove.