Available from traditional butchers only. Find the list of butchers at www.qualitelandes.com
Derived from noble beef cattle breeds (Blonde d’Aquitaine, Limousin or Bazadaise), the Chalosse cow is reared solely in the Chalosse area, in the south of the Landes, according to demanding specifications. These specifications require that the cows spend a minimum of six months a year in fields over the rearing period. The finishing period is particularly long. The animals will be fed with corn from the farm, in accordance with their fattening rate and ability. The meat maturation process, of at least ten days (for grilled meats), is a key step that gives it its exceptional character.
The Chalosse beef has been in possession of a Protected Geographical Indication (P.G.I.) since 1996 and a Label Rouge since 1991. The most seasoned of consumers will be satisfied with what the artisan butcher proposes and the advice on how best to prepare the meat.