“Os Ingleses, que em Portugal haviam descoberto o vinho do Porto, o melhor do Mundo, verificam também o espantoso valor da carne dos bois barrosos. Puseram-se nos portos, com o tilintar das libras a comprá-los. Sobre o Minho correu um caudal de ouro, transformado em cordões e filigranas que compunham o encanto das camponesas” - Prof. Eugénio Castro Caldas (1991)
It was during this period that the "Barrosã" breed reached a strong expansion, boosted by the high value of the castrated and fattened adult cattle, and then, after serving the houses of the little farmers, they were sold on the quay of Porto to be consumed in England under the glorious expression Portuguese Beef - still found today in UK restaurants specializing in meat menus classified as Denomination of Origin Protected (DOP).
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