Riserva Naturale Regionale di Macchiatonda

Meat of pure Maremmana cow breed or crossbreed formed by Romagnola, Chianina, Marchigiana, Charolaise Limousine, on female Maremmana lines. The quality parameters regarding the carcass usually include a loss in weight in 24 hours less than 3% and a pH 24 hours from butchering going from 5.3 to 5.9. As far as the chemical-physical features of the meat, it can reach a content in proteins higher than 20 g/100 g of meat and a content in cholesterol lower than 80 mg/100 g of product.
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