A hidden treasure from the mountains of Portugal

Arouquesa is one of Portugal's oldest native cattle breeds. Raised for generations in the mountainous regions of northern Portugal, these cattle graze on natural pastures and local vegetation, producing beef with remarkable character, texture and flavor.

Arouquesa beef benefits from PDO (Protected Designation of Origin) status and is widely regarded as one of Portugal's finest traditional beef products.

Authentic flavor takes center stage

Rather than relying on extreme marbling, Arouquesa stands out through its pure beef flavor, natural juiciness and balanced texture.

The meat is renowned for its tenderness, succulence and distinctive character. Historically, Arouquesa beef even received prestigious international awards for its exceptional quality.

🥩 Authentic Portuguese breed

🥩 PDO protected origin

🥩 Naturally raised

🥩 Rich beef flavor

🥩 Excellent juiciness

🥩 Bone-in Côte à l'Os

🥩 Perfect for BBQ and kamado

🥩 Freshly cut and vacuum packed

🥩 No preservatives

🥩 No protective gas

Country of Origin

This Côte à l'Os comes from the Arouca region in northern Portugal. The breed is traditionally raised in the mountainous areas of Aveiro, Viseu, Porto and Braga, where natural feeding and extensive farming contribute to the unique quality of the meat.

FAQ

How does Arouquesa differ from Angus or Wagyu?

Arouquesa focuses less on marbling and more on authentic beef flavor, texture and terroir. It is prized for its natural character and traditional production methods.

Why is Arouquesa considered a premium breed?

The breed benefits from PDO protection and has a long culinary heritage. Its beef has won international awards for quality and flavor.

What is the best cooking method?

A reverse-sear method on a BBQ or kamado is ideal for showcasing the breed's natural flavor.

🔥 RECIPE – 1 KG BONE-IN CÔTE À L'OS ON THE BBQ

(approximately 4–5 cm thick)

Ingredients

• 1 kg Arouquesa Côte à l'Os
• Coarse sea salt
• Freshly ground black pepper

Step 1 – Preparation

1. Remove the steak from the refrigerator at least 2 hours before cooking.
2. Pat dry thoroughly.
3. Season generously with coarse sea salt.
4. Allow the meat to reach room temperature.

Because of the bone and thickness, this steak requires more time than a standard steak.

Step 2 – Indirect cooking

1. Preheat the BBQ or kamado to 110°C.
2. Place the steak on the indirect side.
3. Insert a temperature probe into the thickest section.
4. Cook slowly until the internal temperature reaches 46°C.

For a 1 kg Côte à l'Os this typically takes 45 to 70 minutes.

Step 3 – High-heat searing

1. Remove the steak from the grill.
2. Increase the BBQ temperature to 250–300°C.
3. Sear each side for approximately 1 minute.
4. Sear the fat edge as well.
5. Build a dark caramelized crust without burning the meat.

Step 4 – Resting

1. Rest the steak for at least 10 minutes.
2. Remove the meat from the bone.
3. Slice thinly across the grain.

Recommended temperatures

• Rare: 50°C
• Medium Rare: 54°C
• Medium: 58°C

For Arouquesa, we recommend 54°C to fully appreciate the breed's unique flavor profile.