Operational Group: Innovation, enhancement and promotion of beef and ox meat in Cantabria

The creation of this Operational Group aims to develop and establish the conditions for improving the finishing of older cattle for beef, promoting the fattening of cows and oxen, so as to maintain this potential, generate greater commercial activity in the region, and obtain higher added-value products from animals from Cantabrian farms.

Identify cattle breeding systems that make finishing animals on Cantabria's farms profitable, increasing population retention and maintaining biodiversity by optimizing their own resources.

Design a quality standard for beef that would allow this meat to be classified as CC (Controlled Quality).

To disseminate the characteristics of Cantabrian beef among marketers and consumers.

Create a communication channel between producers, meat industry entrepreneurs, and consumers related to the Innovative Project.