Tag Archives: meat

France is the cradle of great bovine genetic diversity. 34 cow breeds are currently used in France among which 13 are part of a genetic conservation program. 9 breeds are specifically selected for their meat. Most of those beef breeds derive from draught animals, which began to be selected for their muscular properties, maternal qualities […]

Transhumance produces natural flavours and guarantees biodiversity, providing high quality products (meat, wool, milk, cheese) paced by the natural cycles of grass and animals. These cattle receive natural and balanced food, mainly based on maternal milk. Because transhumant cattle maintain an excellent balance of grease and fiber, they produced meat with an excellent aroma and […]