TABLE OF CONTENTS
Best Limousin Fresh Meat Types
Veau du Limousin are suckling calves of the pure Limousine or Charollais breed that are slaughtered at an age of 3 to 5 months, and the carcasses weigh between 85 and 150 kilograms. Calves feed almost exclusively on milk.
The soil on which the calves are reared is deficient in iron, so the meat itself is uniquely white-pink in colour. The meat is finely textured and well marbled, with great muscular development and a creamy white fat. It is very tender, revealing its characteristic flavors and melting properties when cooked.
Agneau du Limousin is fresh lamb meat, sold either as carcasses or fine cuts, bone-in or boneless, produced in the French region of Limousin. The lambs feed on their mother's milk when they're young, and later, on grassy pastures and grains, which differ with each new season.
The meat is tender and tasty, carefully selected in the process of sorting the meat according to fat cover, color and conformation. Pair the lamb meat with potatoes, vegetables, asparagus and wine, roast it and cover it with cranberry sauce, the choices are many but the taste will remain excellent.
Porc du Limousin is pork with a minimal percentage of fat, raised and slaughtered in the Limousin region in France. The pigs are fully mature on the day of slaughter (182 days), and they feed on cereals and corn, to control the quality and percentage of the fat.
Because of their slow rearing process, the meat is flavorful, tender and juicy, with a nice pink color and white, firm fat as opposed to the meat of pigs raised in the standard ways. Transport to the slaughterhouse and handling are strictly controlled as to limit the stress for the animals, and only the best meat is approved to be sold after slaughter.
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