In this paper I am presenting the Istrian cattle and the redefinition of its role from a working animal to a gastronomic delicacy. At the beginning of this paper I am writing about the habitat of the Istrian cattle –Istria. I am describing its geographical and climatic features, which influenced the Istrian cattle and its development. In addition, the historical characteristics of the Istrian cattle are presented, as well as its characteristics that make it so specific. This is followed by a review of its first role – an important role in the past when it was the right hand of the Istrian peasant in agriculture. Most of families were dependent on him and his heritage value is inevitable. However, with the development of mechanization, the extinction of the Istrian cattle has begun. The remaining cattle breeders decided to take the initiative and the first movements of the Istrian cattle revitalization occured, which are eventually taken over by AZRRI (Agency of Rural Development of Istria). The Agency begun to redefine his role and find him a new one as a gastronomic delicacy. This is how the breeding of the Istrian cattle for meat begins. Food as a very important factor in today's world does not tell us only our preferences but also our identity. This is marketed best through gastronomy in tourism, which is becoming a big trend, both in the world and in Istria. Apart from other Istrian autochthonous products, it's place under the light is also found by the meat of the Istrian cattle, which is becoming increasingly popular and in demand. This is how the Istrian cattle redefined it's role which gave him an opportunity to survive and to maintain a species that has an important meaning in the Istrian heritage.