The Spanish Interprofessional Beef Organization (Provacuno) and the Royal Academy of Gastronomy are joining forces on a joint gastronomic awareness project with a clear objective: to promote knowledge and responsible consumption of beef by recovering traditionally forgotten cuts.
Under the title “Hidden Flavors of Beef: Rediscovering Forgotten Cuts,” the campaign offers an audiovisual journey through six little-known beef cuts, with an informative, accessible, and culinary approach. Each audiovisual piece features two key protagonists: on the one hand, the butcher who, as a trusted expert, explains the characteristics and possibilities of each cut; on the other, the cook who transforms it into an easy and tasty dish. To achieve this, we collaborated with butcher Tinín Gómez, from Carnicería Hermanos Gómez (Arévalo, Segovia), and Beatriz Garaizabal, chef, educator, and Mom Culinary teacher.
With this initiative, both organizations champion the diversity of beef products and their versatility in everyday cooking. At the same time, they promote a more sustainable and conscious consumption model that makes the most of the animal’s cuts and fosters knowledge about what we eat.
More Conscious Eating
“At the Royal Academy of Gastronomy, we believe that product knowledge is the first step toward a more conscious, varied, and pleasurable diet. This campaign is an invitation to rediscover flavors, to resume dialogue with our butchers, and to cook more at home. Because when we understand what we’re cooking, we value what we eat more. And that, in itself, is also culture,” notes Luis Suárez de Lezo, president of the Royal Academy of Gastronomy.
“At a time when young people are confessing on social media that they are hesitant to go to the butcher shop, and especially to ask a butcher, we wanted to bring affordable and lesser-known cuts to this type of consumer, with very simple recipes and a modern touch, so they can enjoy a product as complete and nutritious as beef in their own home, through preparations they make themselves,” adds Javier López, director of Provacuno.
The videos, which will be published biweekly from the beginning of September until the end of November, will be available on the Fans del Vacuno and Royal Academy of Gastronomy websites, as well as on their respective social media profiles.
