The term "Hungarian Grey Meat Meat" is only used in Hungary under extreme-extensively conditions, it is proved to be applicable to meat obtained from the Hungarian grey cattle breed of varieties of identical and pure-bred animals.
The research results used in the presentation of the product all prove the outstanding nutritional value of "Hungarian Grey Meat Meat" and the taste and quality of all other beef.

Presentation of the biochemical, physical and organoleptic characteristics of "Hungarian Grey Cattle Meat":

The most striking feature of the meat is its dark-reddish color, which is due to its high pigment content, as shown in Table 1. The meat can also be distinguished by its color, as its content exceeds that of other beef and is significantly darker in the other beef.
The "Hungarian Grey Meat Meat" drip loss is minimal, its texture is dry-fiber, which is the result of a long-lasting legacy based on tradition. The meat of animals kept exclusively in pasture contains a minimum amount of tallow within the muscle (1.2%), which is considered to be beneficial in terms of healthy nutrition.

The well-visible marbling of "Hungarian Grey Cattle Meat" is caused by connective tissue rather than intramuscular fat. The "Hungarian Grey Cattle Meat" content of the dry matter is high, with much less water than the standard beef breeds, so it is less soaked during cooking. Unusual, slightly acidic, the taste similar to the wild meat is different from the usual flavors.

Hungarian Grey Cattle, Hungarian Mottled, Holstein-Fríz and Hereford meat comparative table  

The fatty acid composition of "Hungarian Grey Cattle Meat" has a further benefit in terms of healthy nutrition as it has been proved by the experiment that the polyunsaturated fatty acids in the meat of extensively fed Hungarian Greys fatty acids are significantly higher than those in intensive groups.

In addition, the ratio of the multiple fatty acid groups within the polyunsaturated fatty acid to is 3: 1 for the extensively fed Hungarian grey variety, which is better than the one obtained by extensively feeding the Holstein-Friesian species 4: 1 ratio.

As this ratio is 9: 1 and 10: 1 for intensive groups, it can be said that the proportion of n-6 and n-3 fatty acids is most beneficial for the human nutrition in the case of the Hungarian Greys.

Presentation of the sensory review of "Hungarian Grey Meat":

Primary studies by the Department of Market Economics and Marketing of the University of Kaposvár, GTK, support the biochemical and physical variation of "Hungarian Grey Meat" from other meats. Based on the results of the research it can be stated that the abovementioned differences in the properties are perceived and supported by the consumers regardless of the way the meat is used.

The darker colors of the "Hungarian Grey Meat", the standarized, solid and drier, have won the pleasure of the consumers. Overall, in terms of flavor, it can be stated that for consumers, the unusual, drier, highly fibrous nature of the "Hungarian Grey Meat" differs from the usual flavors, its uniqueness can not be questioned.