Why choose French Beef?

 

 

LANDSCAPE

France has more than 19 million cattle, more than any other country in Europe. French cattle are raised in a wide range of landscapes, from lowland pastures to Alpine meadows, all enjoying the lush grass that flourishes in the mild oceanic climate.

 

FARMING

French farms carry the time-honoured tradition of small-scale, responsible and sustainable farming. The French network of 200,000 farms has an average of 56 cows each, upholding the values of self-sufficiency and dedication.

 

DIVERSITY

With 22 highly prized breeds such as Charolais, Limousin and Blonde d’Aquitaine, France has the most beef breeds in the world. This provides with buyers a huge variety of cuts, maturities and flavours.

 

FOOD & HEALTH

French farmers comply with the strictest health standards. For nearly three decades French cattle have been farmed without the use of hormones. The diet consists of 80% grass and hay with 92% of their feed produced on the farm.

 

SELECTION

In France, cattle traders, farmers’ cooperatives and cattle markets select livestock with great skill and care. They visit farms and choose animals to their buyers’ exact needs and specifications, ensuring that the product is consistent and tailored to its intended use.

 

RESPECT FOR ANIMAL WELFARE

Cattle transporters are all certified professionals in animal behaviour, handling and transportation. They comply with strict technical requirements such as separating animals, watering and cleanliness.

 

TRACEABILITY

From farm to plate, each animal can be tracked from birth through butchering with its individual passport. Wherever it goes, strict standards follow.

 

PROCESSING

To limit transportation, French abattoirs are close to farming areas. Government inspectors examine the animals at the abattoir: they enter clean and are checked at each stage of the process. All aspects of the operation, including machinery, equipment and staff training, are strictly controlled.

 

EXPERTISE

France’s unique butchering methods are recognised by the world. Carcasses are meticulously sliced into 34 cuts, following the anatomical lines to ensure every muscle reaches its full potential and bring out the depth and character of the meat.

 

GASTRONOMY

French Beef offers a wide range of flavours, making it perfect for cuisines across the globe. It is a favourite of top chefs because of its high production standards, and of course, its tender, juicy texture and lasting flavour.