Why choose French Beef?

How to choose what to eat, meat, and beef more specifically? We give you 10 reasons why to choose French beef, from farming, to traceability and expertise.


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.


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.


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.


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.


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.


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.


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


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.


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.


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.