"It's a tough meat," says Anta. "We cut the meat ourselves, then cook it with red wine overnight, and then it's stewed for four hours before we can serve it."

"It's a tough meat," says Anta. "We cut the meat ourselves, then cook it with red wine overnight, and then it's stewed for four hours before we can serve it." Interesting, but I bet it’s no bull when they say el toro is tough. I don’t know the average age of the toro but generally you don’t want the animal to be full of adrenaline and flight/fight hormones as it makes the meat taste weird and tough. At least that’s what it says in our homestead books.