Origin
We don't offer the moon because
it's not meat
Wagyu
The first butcher shop in Spain to sell Wagyu and authentic certified Kobe beef. And no, Wagyu cannot be sold like any other meat. Everything is rigorously controlled! Its flavor is a symphony: smooth, refined, and elegant, leaving you speechless. Its marbling (fat infiltration) is among the highest in existence, giving it a tenderness that is unique in the world.
Organic Pyrenean Veal
Young, healthy cattle from the mountains are raised on a regenerative diet in the Ripollès region, using sustainable, locally sourced feed. Despite the exercise and outdoor lifestyle, the beef is so tender you could cut it with a spoon. To preserve its delicate flavor and balanced nuances, we do not age it.
Black Angus from Segrià
These animals are worthy of a nature documentary and live peacefully. Their activity and diet, based on forage, give their meat a tender texture and an intense and clean flavor, which intensifies after a brief maturation period of 15-20 days.
Nebraska Black Angus
The great flavor lies in the mix. The cross between Aberdeen Angus and native American breeds creates a naturally rich genetic profile with exceptional marbling. From this superior raw material, we apply our craft: vacuum aging that elevates texture, intensifies flavor, and reveals every nuance.
Simmental
They are beasts (due to their size) with a beastly flavor (due to their potency). Famous for their size, more typical of the Ice Age, they assimilate abundant marbling thanks to their good diet and intake of essential oils. Our expert curing and their powerful, almost rustic flavor will transport you to a medieval dinner.
Rubia Gallega, Cachena o Candelá
Among all the excellent livestock farmers we work with, Luismi Garayar, our star butcher, selects the best cuts for us as if they were a repertoire of hits. To make this selection, he takes into account the marbling, age, texture of the meat, and some other secret characteristics.
“Bruna” from the Mountain
The mountains tremble as these bovine beauties pass by. They enjoy the wild life and survive the harsh climatic conditions by moving slowly, aware of their strength, a characteristic that requires a long and controlled maturation process lasting more than a hundred days, which transforms their muscular toughness into a prodigious flavor.
Minhota portuguesa
Want to know what flavor intensity is? Take a bite of this breed! Carnes Jacinto brings us the finest cuts, with such high fat marbling that they could be mistaken for a piece of butter. We add the aging process required by one of the most intense meats in our range.
We provide
the breeding. You
provide the palate.
Organic
origin
Animals raised in freedom and outdoors without contact with any chemical agents. Fed with organic pastures and feeds.
Country
origin
Animals that have been raised in a semi-freedom regime and with a healthy diet.
Traditional
origin
Animals raised in closed, protected environments. Fed using fattening methods that guarantee the correct infiltration of their fat.
At Sanmartí 1850, we work with all types of Denominations of Origin, Protected Geographical Indications, and certificates of origin, both local and from around the globe.
