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Label Rouge — PGI — Aquitaine
A centuries-old tradition of fattening bullocks at the gates of Bordeaux — marbled meat, exceptional tenderness, and a delicate flavour characteristic of the pays de Bazas since the 13th century.
Beef from Aquitaine, PGI (IGP) since 2008.
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Bazas, a small episcopal town on the edge of the Landes de Gascogne, has maintained a relationship with beef cattle that dates back at least to the 13th century. As early as 1283, the town's butchers obtained from Edward I, Duke of Aquitaine, the privilege of parading their bullocks on Jeudi gras, in gratitude for the bull they offered each year to the clergy for Saint-Jean. This parade, written records of which can still be found in the local press from the early 20th century, constitutes one of the oldest documented gastronomic traditions of the South-West.
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For centuries, the Bœuf de Bazas was above all a draught animal: the massive, grey Bazadaise breed was used for hauling in the vineyards, logging, and all manner of farm work across the area. Only after final fattening, once their working lives were over, did these animals — sold fat around the age of seven to eight — end up at the butcher's. Paradoxically, it was this dual purpose — draught work followed by fattening — that forged their reputation: meat marked by pronounced marbling and a substantial covering of fat. Until the late 1950s, the breed remained indispensable for draught work; the rise of farm mechanisation subsequently freed it from this role, risking its disappearance for lack of good dairy qualities — it was a revival of interest in the quality of its meat that saved it.
Conscious of the value of their heritage, the breeders of the Bazadais organised: Label Rouge was obtained in 1997, followed by PGI in 2008, sealing the link between the permitted breeds — Bazadaise and Blonde d'Aquitaine, or their crosses —, the terroir of the Bazadais and its neighbouring cantons, and traditional fattening practices. Every year, on the Thursday before Mardi gras, the Fête du Bœuf Gras in Bazas attracts a large crowd who come to admire the finest specimens and attend the presentation of prizes — breed conformity, butchery qualities, musculature — awarded by a panel of professionals.
Appearance
Clear, bright red meat, intramuscular marbling encouraged by a high degree of carcass fattening, and a protective layer of external fat.
Aroma
Hazelnut notes that become more pronounced with ageing.
Taste
A subtle, marbled flavour, pronounced unctuousness, and characteristic hazelnut notes.
Texture
Tender and juicy, with an unctuousness linked to ageing of at least ten days, allowing the fat to envelop the muscle fibres.
Two breeds are permitted under the PGI, or their crosses: the Bazadaise (indigenous to the Bazadais, with a grey coat) and the Blonde d'Aquitaine (a regional breed with significant muscular development). Three categories of animal are marketed under the PGI: bullocks — males castrated before the age of one year, slaughtered between 36 and 60 months —, cull cows (36 to 108 months), and heifers (30 to 48 months), all reared outdoors for an extended period prior to final fattening.
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A rib of Bœuf de Bazas is best grilled over a vine-wood fire — the preparation that suits it best, allowing the fat to melt gently and caramelise the meat. Roasted, the fillet or rump steak is simply flavoured with garlic and thyme. In the Gironde tradition, it is served alongside cèpes à la persillade or an aligot gratin. The great red wines of the Bordeaux region — Saint-Émilion, Pomerol, Médoc — are its natural companions, their structure and tannins balancing the richness of the meat.
Since: 1997
Area covered: Gironde et zone élargie du Sud-Ouest
Key requirements: Bazadaise, Blonde d'Aquitaine and Limousine breeds, or their crosses, according to the specialist press
Since: 2008
Area covered: Gironde (entire département), and neighbouring cantons/communes of Landes, Lot-et-Garonne and Gers
Key requirements: Birth, rearing and fattening in the area; Bazadaise and Blonde d'Aquitaine breeds (or crosses); fattening ≥ 4 months, including 2 months in barns; feed without hormones or antibiotics as additives
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