Originating from the best meat cattle breeds (Bazadaise and Blonde d’Aquitaine), the Bazas cow is selected from certified and qualified farms over an area from the Gironde to part of the Landes and cantons adjacent to the Gers and Lot-et-Garonne. After growing up on its mother’s teat, this cow continues its holistic growth in pastures. Thanks to a rich, natural diet of grass and cereals, it reaches maturity under exceptional conditions. Whether eaten grilled, as a roast, in stews or eaten cold, Bazas beef is excellent. The Gascons will tell you it’s the best, and connoisseurs will confirm that they’re telling the truth! The Bazas cow has distinctive characteristics: a stocky frame, a mottled grey coat, a fine skeletal structure ideal for butchers, reminiscent of Spanish origins, and so on. The cow is first reared for a few years in the Landais grasslands, then fattened up in the stable before being slaughtered at a minimum age of 36 months. The meat is left to mature in a refrigerator to allow the fat to reach the muscle fibres and give the meat this unique smoothness and its subtle hazelnut taste.
For more information about the Bazardaise breed, visit:
2 La Jardiasse Est
Tel.: +33 (0)5 56 25 11 67