Beef producers, raising the standard
Italy’s beef producers create a vast array of products from fresh Italian beef, to using this precious red marbled meat for curing and other processes for exquisite and refined foods. Although geographic and demographic factors mean that these beef producers are unable to produce enough to meet domestic demand, companies and livestock farmers throughout the peninsula have continued the traditional pursuit of excellence to underscore their value at the international level.
Italian beef producers work in tandem with partners in Europe to satisfy market requirements, but true Italian beef – that with the deepest connection to the territory and the highest quality – is found in the following breeds: Piedmontese, Chianina, Romagnola, Marchigiana, Podolica, Maremmana, Pezzata Rossa Italiana, Valdostana, Grigia Alpina and Rendena. If it is not one of these types, than the young bovine likely originated in another European country.
Processed and cured types of beef are also high on the list of Italian specialties. Few can deny the unique flavor and low-fat content of Bresaola, or the convenience and rigorous standards present in the many ready-to-serve items that are so dear to locals and consumers around the world.