Butchering beef the Slow Food way in Magura Transylvania

Family skills produce organic free-range beef at home, in the wildflower meadows of Magura Transylvania

(L-R) Dragos, with the oxtail, Ionut and Nelu Banu parcelling up the beef slaughtered that morning

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Free-range, organic beef produced in the ancient wildflower meadows, 1,000 metres up in the Carpathian Mountains; Magura is a village in the Piatra Craiului National Park

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