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AOC — PDO — Burgundy
Born in its cradle of the Charolais-Brionnais, the Charolais breed has for generations yielded a marbled, fine and juicy meat, the fruit of an ancestral harmony with the Burgundian terroir.
Beef from Burgundy, PDO (AOP) since 2014.
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The name Charolles is recorded as early as 1277; by dropping an "l", it gave its name to the Charolais region and to the cattle breed originating from it, the Charolais. Originally a draught animal, this white breed began to spread beyond its cradle only after the annexation of the Charolais to France in 1772. From the early 2000s, the syndicate undertook pioneering work on the sensory characterisation of the meat, which today serves as a benchmark and inspired the creation of dedicated competitions (Concours Général Agricole, Concours Régional des Viandes Charolaises d'Excellence). In 1993, a group of farmers joined by a chevillard and butchers founded an association loi 1901 to gain recognition for the distinctive qualities of Bœuf de Charolles meat. The application for AOC recognition was submitted to the INAO in 2003; AOC status was granted in 2010, and the European Commission registered the PDO in July 2014.
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The geographical area of the PDO is based on the historic cradle of the Charolais breed — the small regions of Brionnais and Bas-Charollais, extended to outlying sectors with similar characteristics. The animals graze for at least 200 days a year, whether consecutive or not, on permanent pastures that are never sown or ploughed, making up at least 80% of the land area and bordered by at least 100 linear metres of hedgerow per hectare. This dense bocage and its varied grasslands, shaped by a geological history of diverse subsoils, structure the savoir-faire of the farmers, who divide their animals among parcels according to their physiological stage.
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The syndicate places Bœuf de Charolles within an explicit heritage dimension: the network of hedgerows across the Charolais-Brionnais bocage, shaped by centuries of extensive farming, is currently the subject of a UNESCO World Heritage bid led by the Pays Charolais-Brionnais. For the ODG, passing on pasture-related know-how and enhancing the economic value of the sector contribute to sustaining a vibrant rural life in the Charolais-Brionnais.
Appearance
Bright red colour, marbled and finely flecked.
Aroma
Intense, rich aromas and scents — animal, fatty, vegetal and cereal notes, expressed both during cooking and on the nose.
Taste
Slightly tangy flavour, especially on cuts for grilling, carried by lasting juiciness.
Texture
Low in sinew, fine and tender. Good potential for maturation — master butchers sometimes age it for more than 60 days to reveal its qualities.
Charolais only, born on a Bœuf de Charolles holding.
Animals born, reared, fattened and slaughtered within the geographical area; natural suckling of calves.
At least 200 days a year, on "fattening meadows" (prés d'embouche) identified by the INAO.
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Bœuf de Charolles is enjoyed roasted, grilled or braised. The delicacy of the meat calls for gentle cooking — pink for rib steaks, medium for a rump steak. The Burgundian classic Bœuf Bourguignon celebrates this meat, as do cuts for grilling (entrecôte, sirloin). Pairings: Quality red Bourgogne (Pinot Noir).
Since: 2010
Area covered: Saône-et-Loire, Loire, Nièvre, Rhône
Key requirements: Charolais breed, minimum 200 days/year grazing, delimited geographical area
Since: 2014
Area covered: Saône-et-Loire, Loire, Nièvre, Rhône
Key requirements: Same specifications, registration by the European Commission in July 2014
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