Meat

Beef & veal

Pasture-fed beef breeds — Charolais, Aubrac, Maine-Anjou — whose meat bears the signature of the bocages and summer pastures.

17 listed products

This category brings together bovine meats — beef, veal, bull — from local breeds or those adapted to the terroir, reared on extensive pasture: Bœuf de Bazas, de Chalosse, Charolais-Bourbonnais, de Charolles, du Maine, de Vendée, Fin Gras du Mézenc, Génisse Fleur d'Aubrac, Maine-Anjou, Taureau de Camargue, Veau de l'Aveyron et du Ségala, Veau du Limousin. The link to the land lies in grazing: heritage breeds grazed on natural habitats — for the Taureau de Camargue, marshes where glasswort, club-rush, bog-rush and sea flax grow — and grass that shapes the meat just as much as the animal.

PGILabel Rouge Auvergne Bœuf Charolais du Bourbonnais White or tender pink meat of the Charolais, reared under the Bourbonnais sky — finesse and flavour of a… Label RougePGI Aquitaine Bœuf de Bazas A centuries-old tradition of fattening bullocks at the gates of Bordeaux — marbled meat, exceptional… Label RougePGI Aquitaine Bœuf de Chalosse Farmhouse beef from the meadows of Chalosse — tender, marbled meat, the result of nearly three years of… AOCPDO Burgundy Bœuf de Charolles Born in its cradle of the Charolais-Brionnais, the Charolais breed has for generations yielded a… PGI Pays de la Loire Bœuf de Vendée Heir to the historic 1878 cross between the Charolaise and the Vendéen breed, the creamy-blonde… PGILabel Rouge Pays de la Loire Bœuf du Maine Here, it is not the breed that makes the beef, it is the grass — and the time it is given. Label Rouge Midi-Pyrénées Bœuf Gascon With its silver-grey coat and forward-curving horns, the Gasconne des Pyrénées descends each autumn from… AOCPDO Pays de la Loire Bœuf Maine-Anjou The Rouge des Prés breed, heir to meticulous selection since 1830, produces a marbled, flavourful beef… TSG Normandy Bœuf traditionnel de race Normande A steer reared for at least two summers at pasture in the Grand Ouest, where the Normande breed has been… PGI Burgundy Charolais de Bourgogne Born on the limestone plateaux of the Charolais, the solidly built white breed has made Bourgogne… AOCPDO Auvergne Fin Gras du Mézenc Gold-marbled flesh, mountain-matured — where the finesse of high-altitude hay is etched in flavour into… PGI Midi-Pyrénées Génisse Fleur d'Aubrac A young Aubrac-Charolais cross heifer, raised on mountain pasture: tender and marbled meat, elegant… PGI Languedoc-Roussillon Rosée des Pyrénées catalanes An unweaned calf, reared suckling on its mother and transhuming with her in the summer pastures of the… AOCPDO Languedoc-Roussillon Taureau de Camargue The black bull of the Camargue: wild and proud, reared at liberty in Europe's largest freshwater delta. Label RougePGI Midi-Pyrénées Veau d'Aveyron et du Ségala Pinkish-white veal from the Occitan mountains, raised under its mother in open pasture — the tender… Label RougePGI Limousin Veau du Limousin A pale, tender meat, nourished on mother's milk in the Limousin bocage — true milk-fed veal from an… PGI Languedoc-Roussillon Vedell des Pyrénées Catalanes Veau des Pyrénées Catalanes: tender meat, delicate flavour, reared on Franco-Spanish mountain pastures.