At butcher’s and supermarkets.
Since 2006, the quality of the Parthenaise breed’s beef has been nationally recognised thanks to the official Label Rouge mark. This guarantees superior quality meat which has been produced under conditions that comply with strict specifications, distinguishing it from current, similar products.
These specifications guarantee animals are certified as the Parthenaise breed, aged 3 to 9 years. The herds must pasture for at least 6 months per year and calves must be raised on mother’s milk for at least 4 months. All feed eaten is identified during the process and the animals’ finishing stage is 6 months minimum. The meat is matured for at least 10 days, allowing it to become very tender.
The Association for Promoting Parthenaise Meat Breeds (APPM), established in 2003, brings the different meat industry stakeholders who are part of this quality process together. This association is authorised by the Ministry of Agriculture and is responsible for managing the ‘Parthenaise’ Label Rouge.
