Division 5.3 Specificity of the meat

The combination of the specific characteristics of the breed and the geographical characteristics of the province of West Flanders produces a distinctive meat.

Over the centuries, the ‘Red’ breed has adapted to the area’s mild maritime climate and the fruits of the rich West Flanders soil. It is commonly said that this breed of cattle converts grass to meat like no other Belgian breed of cattle. The animals spend as long as possible on the pastures of West Flanders and, in the winter, they also receive a rich variety of locally grown coarse fodders.

‘Vlees van het rood ras van West-Vlaanderen’ differs from other Belgian beef by its full, robust meaty flavour. The meaty flavour is accompanied by a touch of creaminess resulting from the fine marbling. Furthermore, the meat is extremely tender without any loss of flavour. The meat owes its tenderness to its fine structure with a very fine grain. The meat has a beautiful dark red colour.

The specific characteristics of ‘Vlees van het rood ras van West-Vlaanderen’ are ensured by the breed, the local grass feed and the mature age of the cattle at slaughter.