Biscay is renowned for its meat stews. Pyrenean cattle are a local breed which give high quality meat. The main dishes in which this meat is used are T-bone steaks, fillet steaks and sirloin steaks, well seasoned and grilled or served in sauce. The Berriz T bone is famous in Biscay. Lamb is roasted, stewed or served as cutlets grilled over a charcoal fire.
Pork is one of the most useful meats.
All its cuts can be used to make a wide variety of products. The other main ingredient is chicken, which gives rise to many different recipes. In season, game birds are also cooked, including duck, pigeon, quail and woodcock, and meat from larger game such as boar, venison and hare. Finally, mention must be made of snails, which are served usually in a tasty sauce. Another local speciality is tripe a la vizca na .