The development of special nutritional supplements and their use in the diet of fattening calves will lead to the production of meat with an increased percentage of intramuscular fat, giving the characteristic “spotted” meat (marbling) to first class cuts and especially to steaks, ensuring its characterization as a superior quality, “special” domestic product.

This approach, which will lead to the production of meat with added value from the farm participating in the project, will be able to be transferred to other farms that meet the corresponding specifications.

In addition, know-how will be developed for the utilization of agricultural crop by-products and natural raw materials in ruminant nutrition. Finally, a database will be created on the quality characteristics of the meat produced, the fattening methods and the optimal slaughter weight of calves that can yield spotted meat cuts.