The wild ancestor of domestic cattle was found from Western Europe and the Middle East to the Transcaucasus. From the 7th century BC, gradual domestication took place, mainly in India, Egypt and the Balkans. It was originally kept as a sacred and sacrificial animal, and it was not until sometime in the 3rd century BC that it was documented that milk and meat from cattle were being used in Mesopotamia, India and Egypt.

The original red cattle bred in Bohemia are sometimes also called Celtic cattle, because they were brought to Central Europe by the Celts.

It contains about 19% protein and 8% fat; if we boil it, it contains 31% protein and 8% fat. It is a source of iron, zinc, selenium, folic acid and vitamin B12, and supports haematopoiesis. Beef is not suitable for conditions such as gout and skin diseases. On the other hand, it is very beneficial for replenishing blood, especially through broths.