Hungarian gray cattle

By now it is proved that the meat of the grey cattle kept/raised among natural circumstances is rich in iron and vitamins and its flavour is special.

Dishes made of gray cattle have been prepared based on recipes protected for centuries.

These meals were made traditionally by cowboys of Hortobágy region, by firemen of Kiskunság region, by housewives of Sárköz or by master cooks. Gray cattle dishes are the parts of our national heritage already: a treasure to be transmitted to the future.