What is the Fat Ox?
Undisputed star of the Fair, it’s a majestic and imposing animal. Symbol of the Piedmontese cattle breed, it is recognized all over the world for the unique quality of the meat.
It is an adult bovine with white fur, castrated within eight months of age to facilitate the weight gain. It can easily exceed a ton, but it can be called “ox” only after four years of age.
Its nourishment must be based on natural products, preferably dry. Hay, corn, bran, soy, broad beans and barley are the main components of its diet, which can be enriched with vitamins and minerals.
Some farmers enrich this diet with eggs or other products.
It is crucial for the animal to gain weight slowly and in a balanced way. This will allow to achieve its optimal size and the aesthetic perfection at the same time.
This result can be achieved only by very experienced and competent farmers.
The result of this hard work is a meat of outstanding quality, characterised by an intense taste and an absolute tenderness.
There are three categories of oxen admitted to the zootechnical exhibition. This grouping is uniquely based on the morphological features of the animals and on their muscular development, whereas the quality of the meat is the same:
It is the classical ox employed in farms in the past. It has harmonious proportions and its muscle mass is not very pronounced.
This animal has a marked muscular development, resulting in the “groppa di cavallo” or “groppa doppia”.
Its muscular mass falls in between that of the Nostrano and that of the Fassone.
A special prize is awarded to the heaviest ox overall, irrespectively of its category.
They are majestic animals, whose weight can exceed 1400 kilograms.