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AOC — PDO — Auvergne
Gold-marbled flesh, mountain-matured — where the finesse of high-altitude hay is etched in flavour into every bite.
Beef from Auvergne, PDO (AOP) since 2013.
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For centuries, the farmers of the Mézenc plateau had practised a subtle art: fattening their finest bullocks in the barn over winter, exclusively on hay, to sell them at Easter. The earliest known written record of this practice dates back to 1680, the year in which the inventory of a wealthy local farmer mentions the proceeds from the sale of 'Easter bullocks'. In 1760, local farming communities were already petitioning the authorities to open paths to reach the fairs of Fay and Saint-Agrève to sell their fattened bullocks there. Renowned from the 19th century onwards, this marbled meat stood apart from ordinary beef. Geography elevated this savoir-faire into a certainty: on the plateau, at altitudes between 1,100 and 1,500 metres, the hay retains the aromas of mountain plants — foremost among them Alpine fennel, known locally as cistre —, which infuse the fat and meat with a characteristic herbaceous note.
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The Mézenc is a gently sloping volcanic massif on the border between Ardèche and Haute-Loire, where agriculture remains largely pasture-based. The PDO rearing and fattening area covers 28 communes of the massif, in whole or in part, at altitudes between 1,100 and 1,500 metres. A botanical inventory of the hay meadows and pastures of the Mézenc, carried out in 1995, revealed a remarkably diverse flora typical of a cool mountain climate — violet, bistort, Alpine fennel, Sudeten meadow-grass —, whose nutritional value significantly exceeds the average for mountain hays established by INRA. Permitted cattle must be of the Salers, Limousine, Charolaise or Aubrac breeds, pure-bred or cross-bred among themselves. Livestock farming accounts for most of the agricultural activity on the massif: more than 40% of the active population, spread across roughly 140 farms with an average area of 50 hectares.
Fin Gras remains inseparable from Easter, with the meat traditionally sold in butcher shops during its short season, from 1 February to 31 May. The association Fin Gras du Mézenc, which brings together farmers, butchers and restaurateurs around a shared specification, organises the Fête du Fin Gras on the massif every year. Several restaurants on the massif then feature Fin Gras on their menus.
Appearance
Meat bright red to purple-red in colour, marbled (infiltration of intramuscular fat), white to creamy-white external fat
Aroma
Subtle, herbaceous, with a mineral note reminiscent of mountain pastures; characteristic essence of cistre
Taste
Rich and concentrated flavour, with intense, persistent aromas on the palate
Texture
Tender to very tender, unctuous, good juiciness
Fin Gras is marketed as ribs (côte de bœuf weighing 2 to 5 kg), roasting cuts (rump steak, entre-deux), and charcuterie (matured terrines). The finest cuts are the rib and the fillet, reserved for the most discerning gourmets.
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Temperature: Serve at room temperature, never cold. The meat must reach 18–20°C before cooking.
Cooking: For a 1.5 kg rib, allow 4–5 minutes per side over high heat for optimal rare meat. Rest for 5–8 minutes before serving.
Accompaniments: Roasted on its own with a simple meat jus, or with a red wine reduction from the Velay (Côtes du Forez, Yssingeaux). Fleur de sel du Mézenc recommended.
Wine pairings: Côtes du Forez (Gamay), Saint-Joseph (northern Rhône Syrah), young Corbières. Local beers from the Velay are also appreciated.
Since: 2006
Area covered: 28 communes of the Mézenc (Haute-Loire & Ardèche, 1100-1500 m); slaughter in Aubenas, Langogne, Yssingeaux and Le Puy-Polignac
Key requirements: Birth, rearing and fattening in the PDO zone; feeding on grass then exclusively on Mézenc hay during winter fattening (min. 110 days); heifers ≥ 24 months, steers ≥ 30 months; marbling (persillé) mandatory
Since: 2013
Area covered: 28 communes of the Mézenc (Haute-Loire & Ardèche, 1100-1500 m); slaughter in Aubenas, Langogne, Yssingeaux and Le Puy-Polignac
Key requirements: European registration of the Appellation d'Origine Contrôlée, confirming the requirements of the national specification.
Association
Farm
Farm
Gastronomic restaurant
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On the plateau du Mézenc, this certified organic farm rears two herds — dairy cows and suckler cows, the latter partly destined for meat production under the PDO (AOP) Fin Gras du Mézenc. It sells meat boxes as well as prepared dishes in jars, available directly from the farm, in local convenience shops, and from a stall set up at the Mont Gerbier de Joncs viewpoint.
The farm focuses on quality production in direct contact with consumers.
| Address | 5 Rte du Puy, 43550 Saint-Front, France |
| Visits | Yes |
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All production is certified organic, since 2015. |
