5 Worst Rated Beef Cattle Breeds
in the World

Carne de Ávila beef comes from the Iberian Black Avileña breed or a cross breed between cows of the Avileña-Negra Ibérica breed and breeding bulls of the integrated Charolais and Limousin breeds. The animals fall in one of three categories depending on their age; calf, yearling or young bull. This beef is highly valued due to its bright red color and intense flavor. Meat fibres are intertwined with white fat that gives this meat very juicy flesh with a firm consistency. Expand

Cattle farming has dominated the Bavarian landscape for centuries. The most important breeds such as Fleckvieh or Simmentaler graze freely along the foothills of the Alps. In earlier times, beef was present at Bavarian tables mainly on high feast days – Easter, Pentecost, and Christmas – where boiled beef played an extremely important role, usually being paired with potatoes. In Upper Bavaria, beef is traditionally served with a hot broth on a wooden plate with salt, pepper, horseradish sauce, boiled potatoes, and white bread, while in the Munich area the hanger steak has been a long-time favorite. In the regions of Franconia and Bavaria, Tafelspitz is a specialty made of particularly tender cuts of beef leg. Some of the other most popular beef dishes include Böfflamot, Sauerbraten pickled beef roast, and Munich white sausage.Expand

Ternera Gallega is veal of the indigenous Rubia Gallega and Morena Gallega breeds that are born, raised and slaughtered in Galicia. The meat that is sold under the yellow-labeled Ternera category comes from calves bred in small family farms fed on fodder of vegetable origin and cereals. The meat sold under the pink certification label of the Suprema category comes from calves bred in traditional farming that are fed exclusively with their mother's milk until they are seven months old. Characterized by its light pink to pale red color and creamy light yellow fat that has, the meat of Ternera Gallega is exquisitely soft, succulent and flavorful. Expand

This beef is obtained from Maronesa cattle, which are characterized by their short stature and typical black color. This breed of cattle is raised in the Portuguese districts of Vila Real and Braga using a mixed system of husbandry that takes place both in stables and in pastures. The meat ranges from dark pink to dark red in colour depending on the age of the animal, and is is marbled through with ivory-colored fat. The meat has a unique and delicate flavor, and it is tender and succulent. It is commonly grilled or roasted on the spit, while diced Carne Maronesa is often used in traditional stews.Expand