Meat
Retinta
C tier
Retinta is a dark red to chestnut beef breed of south-western Spain, particularly Extremadura and western Andalusia, adapted to hot, dry dehesa pasture of oak woodland. Cattle are medium to large framed with lyre horns; beef is lean to moderately marbled, firm, and richly flavoured when raised on extensive grass and acorn-season forage, suiting Spanish roasting, grilling, and stew traditions. The breed is a major purebred resource of Spanish extensive beef production and is used in crosses with Continental sires. Retinta cattle exemplify Mediterranean rangeland beef with strong regional identity.
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Characteristics
Preparations
Traits
History
Red cattle of Extremadura and western Andalusia grazed dehesa systems as multipurpose Iberian stock.
Local breeders distinguished Retinta type among Spanish red cattle for meat and draught.
A herd book formalised Retinta breeding standards in south-western Spain.
Selection emphasised pure beef traits as mechanisation ended draught use on extensive farms.
Quality beef schemes and dehesa conservation linked Retinta to sustainable rangeland production.
Continued purebred and crossbreeding programmes supplied Spanish domestic and export beef markets.