This mixed breed of cattle for both milk and meat production comes originally from the Simme Valley (Switzerland). Nevertheless, in view of its potential for the butchery industry and its ability to adapt to any type of terrain, it has extended its original fiefdom from the French alpine pastures to Bavaria, and from northern Italy to the Polish border. When served we see that it has a lovely marbling and a generous amount of fat on the outside of and between the muscles. Well-developed flavours that linger in the mouth, slightly chewy and lovely juices: what more could one ask for!

Maturation: between 4 and 8 weeks