{
  "url": "https://openlegislation.uk/eu-regulation-2019-1841/annex/division-1/division-5/division-5.4",
  "json_url": "https://openlegislation.uk/eu-regulation-2019-1841/annex/division-1/division-5/division-5.4.json",
  "legislation": "eur/2019/1841",
  "legislation_title": "Commission Implementing Regulation (EU) 2019/1841 of 31 October 2019 entering a name in the register of protected designations of origin and protected geographical indications ‘Vlees van het rood ras van West-Vlaanderen’ (PDO)",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2019-1841",
  "path": "annex/division/1/division/5/division/5.4",
  "kind": "division",
  "number": "5.4",
  "heading": "Link between the geographical area and the specific characteristics of the product",
  "text": "The link between the ‘Red’ breed and the province of West Flanders goes back centuries. The geographical area encompasses the extensive know-how of the local cattle breeders and the efficient keeping of the herd book just as much as the specific climatic and soil conditions.\nThe high proportion of local grassland products in the cattle’s diet has a positive influence on the flavour of the meat. The favourable maritime climate allows the grass to grow throughout the year, which makes for substantial muscle development and a succulent, finely grained meat. The quality of the meat is a specific characteristic, as the animals are able to range freely on the pastures from a young age and build up muscle mass. The cows have calved several times. Calving and suckling ensure that natural fats develop in the meat, and those fats give ‘Vlees van het rood ras van West-Vlaanderen’ its creamy flavour.\nGiven that the animals are older when they are slaughtered, they have been given ample time to grow and develop muscle mass on the basis of high-quality local feed. This means that the meat of these robust red cattle is tender and tasty.\nSteers of the ‘Red’ breed bred and reared in West Flanders also develop their muscle mass. In conventional beef cattle farming, male animals are almost never given the chance to reach such an age. In conventional beef cattle farming, most male cattle are already slaughtered at around 20 months of age. In West Flanders, steers of the ‘Red’ breed are not slaughtered until they are between two and three and a half years old. This allows the animals to build up considerable muscle mass and produces a tender, finely marbled final product. Another big difference from conventional farming practices is that the cattle are given free range as much as possible and are reared on grassland products and coarse fodder from West Flanders rather than on concentrated feed and maize.\nThe quality of the meat of the ‘Red’ cattle bred and reared in West Flanders is reflected in the many references to it on menus, both old and more recent, and in gastronomic literature.\nIn 2012, ‘Vlees van het rood ras van West-Vlaanderen’ was recognised as a traditional Flemish regional product.\nToday, the meat of the ‘Red’ cattle bred and reared in the province of West Flanders is held in very high esteem in top gastronomic circles in West Flanders and Belgium as a whole, and there is also demand for this quality product from abroad.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2019/1841/annex/division/1/division/5/division/5.4",
    "retrieved_at": "2026-11-01T14:43:02.872080+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}