The innovation lies in the production of a new meat product (from first class cuts) of intensively fattened cattle by modifying the quantity, quality and distribution of intramuscular fat. The product will have the characteristic of “marbling”, ensuring the possibility of commercial promotion and exploitation as a “special” domestic product.

Innovative nutritional supplements based on aromatic plants and by-products of local industries will be included in the animals’ diet. The study of their nutritional value and specific components will allow the development of know-how for practical application in the field of fattening calf nutrition, in which research in Greece is deficient. Meat quality will be assessed using innovative technologies and tests that have so far been applied in research on a limited scale.

Finally, the special characteristics of the ration will be related to zootechnical parameters and the quality of the meat.