COMPOSITION
The Danish red belongs to the Baltic red branch and is a relatively recent breed.
It appeared in southern Denmark during the 19th century.
It was born from the fusion of breeds that have now disappeared: the black spotted cow of the islands and the red cow of northern Schleswig.
It gives a very marbled flesh.
The fattening consists of hay and corn which give this very yellow specificity of the fat.
The Danish pastures are made of grasses very rich in beta carotene which give the meat character and such a distinctive and clean taste.
