In Cuellar, among green meadows and a few kilometers from your restaurant, La Brasería de Cuéllar has its own Livestock where it pampers more than 100 oxen, whose meat will end up in the coals of its kitchen.
Many ask us what is the secret of the supreme quality of our flesh. This secret begins, no doubt, by the selection of animals and their care for years on our farm, with a diet based on corn and grass that helps raise our huge oxen up to 1,500 kilograms.
Actually, almost nothing is ox.
You go to many restaurants and wait to taste that beef steak offered by the menu, but in reality the fillet steak that arrives at your table, almost certainly, will be really cow.
You will enjoy it a lot, but it will remain a cow.
The tranquility of the environment and the natural feeding (natural grass concentrated with cereal also natural), makes the animals suffer hardly any stress, which will result later in a meat more tasty, tender, and that will ripen better in our refrigerated chambers until its consumption.
Oxen that, we can consider, are practically in danger of extinction, because only a few farmers maintain their expensive long-term breeding. For this reason, some of the few oxen in Spain graze on our Cuéllar farm.
In our lands the oxen have fresh water, plenty of grass, and corn, which always combines with natural products such as barley and rye. The animals like the diet so much that they eat up to 20 Kg at will, protected by the tranquility and calmness of the meadows where they graze. This is the menu of the oldest oxen – those over 6 years old – that the Brasería de Cuéllar has in its livestock.
Since always (since 2006) to our livestock only selected oxen come, many of them coming from enclosures so they are “worked” animals that for this reason will give an extraordinary meat.