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PGI — Pays de la Loire
Heir to the historic 1878 cross between the Charolaise and the Vendéen breed, the creamy-blonde Charolaise of the Vendée bocage produces generous, generously marbled meat.
Beef from Pays de la Loire, PGI (IGP) since 2011.
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In 1878, following the Paris Exposition Universelle, the Batiot brothers, breeders in Les Essarts, introduced the first Charolaises to the Vendée. This blonde breed with its creamy coat adapted well to the pastures of the Vendée bocage and gradually established itself alongside the local Vendéen breed, the Parthenaise, and the Maine-Anjou: by the 1950s, it had asserted itself as the region's benchmark beef breed, renowned for its early maturity and good conformation.
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The Vendée developed a distinctive rearing system, the breeder-finisher (naisseur-engraisseur), which combines the birth and fattening of animals on the very same holding: calves follow their mothers at pasture and are then raised on forage and cereals produced on the farm. This system ensures guaranteed traceability at every stage from birth. A typical Vendéen breeder-finisher farm averages 60 suckler cows across 70 hectares.
Bœuf de Vendée was granted PGI status in 2011, recognising the savoir-faire of Vendéen farmers who rear animals born on the farm and fattened on forage and cereals grown on site.
The Vendée terroir is composed of two complementary elements:
Appearance
Bright red meat with sufficient marbling to ensure juiciness without excess fat; heavy, well-conformed carcasses.
Aroma
Aromatic and fresh, characteristic of quality beef.
Taste
Distinctive beef flavour, made all the juicier by the marbling.
Texture
Tender, thanks to a minimum ageing period of 10 days for grilling and roasting cuts.
calves born on the holding and following their mothers at pasture
28 months for cows and heifers, 30 months for steers (castrated males); observed average age of 6.5 years
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Rib steak, entrecôte, roast — cooked pink to develop the natural herbaceous flavour. Delightful pairings with red Loire wines (Cabernet, Côt), dry Vendéen ciders, or simply fine salt and fresh herbs.
Since: 2011
Area covered: Vendée, neighbouring cantons of southern Loire-Atlantique, southern Maine-et-Loire (Bocage), and bocage cantons of Deux-Sèvres
Key requirements: Beef breeds (predominantly Charolaise), breeder-finisher, farm-grown forage, 30 months min.
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