Spaniards prefer veal on the grill
From all types of beef, Spaniards have a clear tendency to choose veal (70.6%), according to the latest study conducted by Sigmados for PROVACUNO.
It is the favourite option in all age groups consulted, although the preference is greater if possible among the youngest and couples with children, informs the study released by the interprofessional body of cattle breeders and beef producers of Spain.
The preference is the majority option in all the autonomous communities, highlighting Madrid, Barcelona and Galicia. On the other hand, 6.7% say they prefer beef; 6.4% the yearling meat; 3.1% of bulls; while at 4.9% it is indifferent to the type of beef.
According to the "Opinion study for knowledge of the image of beef and consumer habits", the way of cooking tends to favour grilled beef (57.8%) while the second choice, stewed meat, meets the preference of only 14.2% respondents. Also, 6.8% of Spaniards prefer their beef fried and 6.7% consumed it roasted or baked, and to a lesser extent consumers also like minced, barbecued, breaded or raw beef (tartar or marinade).
As for the procedure to be followed before cooking the meat, 42.1% said to take it out of the refrigerator just at the moment when it was going to be cooked; 19.8% take it out 10 or 20 minutes before; 8.5%, 30 minutes before; 6.1%, one hour earlier; 2.9%, two hours before; and 9.5% take it out more than two hours in advance.
Finally, with regard to the point of meat preferred by respondents, highlights the cooked to the point (44.5%), ahead of very cooked (30%) and undercooked (18.1%).
(Photo source: Pixabay)
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