![]() Early in their lives - and the age varies from ranch to ranch - the breeder determines which bulls will fight, which cows will be selected to breed and which ones will be slaughtered, DeSuisse told Live Science. Early lifeįighting cattle, of breeds distinct from cattle farmed for eating, are raised on specialized ranches. The meat certainly has an unusual history, from farm to table, often with a stop at the bullring. Meat from fighting bulls is "the most ecological bovine meat produced anywhere in the world,"veterinary surgeon Ismael Díaz Yubero, author of "Gastronomía del Toro de Lidia," or "The Gastronomy of the Fighting Bull" (Agapea, 2013), told writer Venetia Thompson, of The Guardian, in a 2014 article, contrasting the short lives of beef cattle, which typically live about 18 months, much of that in cramped conditions, with those of fighting bulls, which can live for years on the ranches where they are raised. Beef cattle flesh also has multiple uses, he added, but "because the toro bravo is neither bred nor reared for the flavor and texture of its meat - it is leaner and tougher, living much longer and living wild - a lesser proportion of its flesh is used for unprocessed human consumption (as opposed to as gelatin, processed foods, animal and pet feed) than that of cattle bred and reared exclusively for that purpose." "They grow up with very little human intervention, in a sense, so it's as organic, I guess, as meat can be." įighting bull flesh has uses beyond the butcher shop: It is also processed for pet foods, animal feeds and processed foods for humans, Alexander Fiske-Harrison, author of "Into the Arena: The World of the Spanish Bullfight" (Profile Books, 2011) told Live Science. "These animals kind of grow up semi-wild almost, even though they're still, by definition, in a way, domesticated animals," DeSuisse added. ![]()
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