Miguel Vergara
Spanish Angus with an exacting 300-day grain finish and exceptional versatility.
300
days grainfed
Aberdeen Angus
breed and programme
Spain
Baños de Ledesma, Salamanca
The programme
Built around the quality of the animal.
The programme begins with selected Aberdeen Angus genetics and continues in Spain, where cattle receive individual attention intended to strengthen the breed's natural eating qualities.
After early pasture and forage phases, the final 10 to 12 months use an energy-rich cereal diet based on barley, wheat and complementary ingredients. This 300-day finish is the defining stage for marbling and flavour.
The resulting range is unusually broad: whole bone-in loins for dry ageing, portion steaks, bavette, short ribs and a chef-focused burger format.
Miguel Vergara
Aberdeen Angus genetics are raised in Spain with close attention to feeding, handling and animal welfare. The final 300-day cereal-based phase is designed to develop marbling, colour and tenderness.
Professional range
Cuts with purpose.
Specifications shown are brochure guidance. Confirm current weights, ageing and availability with the Carnimex team.
01
Centerloin
- Specification
- 28–35 kg · whole loin bone-in
- Shelf life / ageing
- Fresh or dry-aged 21–30 days
- Best for
- Ribeye, striploin, T-bone and côte de boeuf
02
Hamburgers
- Specification
- 2 × 160 g skinpacked · 20 pieces/case
- Shelf life / ageing
- 21 days from production
- Best for
- Premium smash burgers
03
Cowboy steak
- Specification
- 700–900 g · 6 pieces/case
- Shelf life / ageing
- 21 days from production
- Best for
- Grilling and pan-searing
04
Bavette
- Specification
- 1.8–2.5 kg · 8 pieces/case
- Shelf life / ageing
- 40 days from production
- Best for
- Fast grilling and slicing
05
T-bone steak
- Specification
- 600–800 g · 6 pieces/case
- Shelf life / ageing
- 21 days from production
- Best for
- Sharing steaks
06
Short ribs
- Specification
- 2.5–3 kg · 4 pieces/case
- Shelf life / ageing
- 30 days from production
- Best for
- Slow cooking, braising and grilling
Product gallery
See the range up close.
Swipe through the selected cuts and serving photography. Open any image for a full-size view.
Eating quality
A deliberate finish.
Pronounced Angus flavour with visible marbling and a tender bite. The range moves easily from dry-aged centreloin and large sharing steaks to slow-cooked short ribs and smash burgers.
Trade enquiry
Bring the right cut to your market.
Tell us your market, preferred products and expected volume. We will follow up with current specifications and availability.