European beef is a fine meat with its tenderness, dark red colour and white marbled fat veins. It is rich in nutrients: easily absorbable protein, vitamins and minerals. Beef also has a high level of precursors, i.e. substances that react with other ingredients during heat processing, producing rich taste and aroma. It is often aged for supreme culinary sensations. It is popularly seasoned with pepper, juniper, bay leaf, garlic, rosemary and thyme.