Holstein cows that graze on the tidal flats of the Wadden Sea provide beef with a distinctive flavour, say farmers. Photograph: Angus Taylor/Alamy

Picking up on the thread that Tim started most recently, then Crist responded to and Martin further commented on, and placing all that within the larger context of our interest in conservation, here is a novel twist on protected status for an animal from today’s Guardian (click the image above to go to the story):

The meat from wading sea cows that graze on Denmark‘s west coast has been given protected geographical food name status by the EU – the same status enjoyed by champagne and parmesan cheese.

The protection covers the meat from the Holstein cattle raised in the marshes of the Wadden (wading) sea in southwestern Jutland.

“It gives us a good stamp on a good product that we have,” said Andreas Andreasen, who represents an association of local farmers.

“We sought this approval so that it could be known more widely.”

The beef is said to gain a distinct flavour from the tidal flats’ salt content, in a grazing tradition that goes back 1,000 years.

“Chefs have told us there is a distinct difference in the meat’s taste from other cows – a more powerful taste,” said Andreasen.

According to the Danish ministry of food, blind taste tests of the Wadden Sea beef proved the meat was juicier, more tender and more fragrant than conventional beef.