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Oxen meat

As the production of testosterone no longer takes place in oxen, they take longer to grow into bulls, however they have tenderer muscle meat and are more flavour-intensive. Because the protein of oxen meat is much lower, it keeps for longer and is therefore more suited to being shipped. The body and growth of the animal changes due to fundamental changes during the castration process. The meat production is vastly different from that of non-castrated cattle.

Oxen meat

The MAREDO meat expert Martin Ostermeier states that: “Just like with good wine, you need to give cattle time to mature.” The rearing of oxen takes a longer time and requires a lot of patience. This gives a superior quality of meat and is therefore worth it.” MAREDOs oxen are from the Black Angus and Hereford breeds. These animals are especially sturdy in their build, which makes them ideal for free range grazing all year round.

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