Josep Capdevila is the owner of Mas Les Basses, a family farm from 1947, although Capdevila family are in this business from more years ago.
It is a place for bovine breeding for food. Although there are some Friesian cows (the ones used for milk industry) the kind of cows with more individuals are the Pyrinees "bruna" and Angus.
It is produced quality meat, feeded with ecological feed and forage grown up in the same farm: cows eat what grew up few metres from them.
They also eat some plants as flax and sunflower, that are a plus of carbohydrates and good fat in cows diet.
In 2009, they decided to innovate. They are a little farm, so they are not competitive in ordinary market. So, they decided to sell meat to the final consumer, fitting up a place for becoming a shop.
In addition to tehir meat and eggs from their hens, they sell meat from other farmers, so they boost the proximity consumption.
The 80% of their sales come from Manlleu and the surroundings.
We talked about a polemic issue: meat rest. Nowadays, it is a fever about meat rest for months. Josep said good meat only need between 15 days and 3 weeks rest.
The visit ended with food. Josep and family made a barbecue with "bulls" and ribs (previously low cooked) that made cry because of emotion.
It is a place for bovine breeding for food. Although there are some Friesian cows (the ones used for milk industry) the kind of cows with more individuals are the Pyrinees "bruna" and Angus.
It is produced quality meat, feeded with ecological feed and forage grown up in the same farm: cows eat what grew up few metres from them.
They also eat some plants as flax and sunflower, that are a plus of carbohydrates and good fat in cows diet.
In 2009, they decided to innovate. They are a little farm, so they are not competitive in ordinary market. So, they decided to sell meat to the final consumer, fitting up a place for becoming a shop.
In addition to tehir meat and eggs from their hens, they sell meat from other farmers, so they boost the proximity consumption.
The 80% of their sales come from Manlleu and the surroundings.
We talked about a polemic issue: meat rest. Nowadays, it is a fever about meat rest for months. Josep said good meat only need between 15 days and 3 weeks rest.
The visit ended with food. Josep and family made a barbecue with "bulls" and ribs (previously low cooked) that made cry because of emotion.
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