{"id":3531,"date":"2017-06-07T05:30:00","date_gmt":"2017-06-07T03:30:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=3531"},"modified":"2026-09-20T12:20:28","modified_gmt":"2026-09-20T10:20:28","slug":"vaca-o-buey-la-eterna-pregunta-y-la-nueva-igp-vaca-y-buey-de-galicia","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=3531","title":{"rendered":"Vaca o buey?? La eterna pregunta y la nueva IGP Vaca y Buey de Galicia"},"content":{"rendered":"
\nRecientemente tuve ocasi\u00f3n de asistir a una comida en las instalaciones de la firma Discarlux<\/b>. Discarlux <\/b>para el que no lo sepa es uno de los principales distribuidores c\u00e1rnicos. Buen producto y calidad son sin duda se\u00f1as de identidad de una marca que cuando aparece en cualquier restaurante denota inmediatamente que el producto va a ser impecable<\/b>. Es lo que tiene apostar por la calidad, que a uno acaban reconoci\u00e9ndosela antes o despu\u00e9s.<\/span><\/div>\n
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\nTras una visita a sus c\u00e1maras de maduraci\u00f3n y a sus instalaciones y despu\u00e9s de un aperitivo en el que ya se intu\u00eda lo que iba a ser el grueso del posterior almuerzo (atenci\u00f3n a la cecina de Discarlux que puede ser probablemente que haya probado<\/b> en mi vida), tuvimos ocasi\u00f3n de degustar varias piezas tanto de vaca como de buey, teniendo como conversaci\u00f3n de mesa el tema de lo que ser\u00e1 la nueva IGP Vaca y Buey de Galicia y la eterna pregunta de si la pieza en cuesti\u00f3n es vaca o buey.<\/b><\/span><\/div>\n
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\nLa nueva IGP tratar\u00e1 de uniformar, de etiquetar, de encasillar distintas razas que aunque sean gallegas poco tienen a la postre que ver entre s\u00ed. Seg\u00fan la nueva IGP se considerar\u00e1n \u00abvacas\u00bb aquellas hembras que hayan tenido al menos una gestaci\u00f3n antes de su sacrificio, mientras que los \u00abbueyes\u00bb ser\u00e1n los machos castrados antes del a\u00f1o de vida que superen los 48 meses de edad antes del sacrificio.<\/b><\/span><\/div>\n
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\nPero todo ello va a suponer que diferentes vacas de razas muy dispares van a estar incluidas bajo la misma IGP<\/b>. Ello evidentemente supone una notoria injusticia. \u00bfTiene algo que ver <\/b>(o tanto como para ser incluidas en la misma IGP) la vaca rubia gallega con las distintas razas morenas gallegas<\/b> (Cachena, Caldel\u00e1, Vianesa, Frieiresa o Limia) o con otras como la limusina o la rubia de Aquitania? Seguramente no, pero la nueva IGP provocar\u00e1 en el consumidor final la sensaci\u00f3n de que s\u00ed.<\/b><\/span><\/div>\n
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\nOtro tema es el sempiterno \u00bfvaca o buey?<\/b>. \u00bfPor qu\u00e9 damos por sentado que el buey siempre tiene que ser mejor que la vaca? \u00bfEs realmente \u00fatil esta pregunta de vaca o buey?\u00bfPor qu\u00e9 no diferenciamos entre cordero y cordera, entre cerdo y cerda, pero s\u00ed entre vaca y buey?. Particularmente no aprecio m\u00e1s el buey que la vaca y son habitualmente vacas no excesivamente maduradas las que m\u00e1s atractivas y sabrosas en boca me resultan<\/b>. En fin, demasiado tema para un peque\u00f1o art\u00edculo. Me limito a dejar en el aire la cuesti\u00f3n.<\/span><\/div>\n


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\nVisitar web de Discarlux<\/a><\/span>
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Recientemente tuve ocasi\u00f3n de asistir a una comida en las instalaciones de la firma Discarlux. Discarlux para el que no lo sepa es uno de los principales distribuidores c\u00e1rnicos. Buen producto y calidad son sin duda se\u00f1as de identidad de una marca que cuando aparece en cualquier restaurante denota inmediatamente que el producto va a ser […]<\/p>\n","protected":false},"author":1,"featured_media":3532,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-3531","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-productos-gourmet"],"yoast_head":"\nVaca o buey?? 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