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Best Saône-et-Loire Fresh Meat Types
One of the oldest French taurine breeds, Charolais de Bourgogne beef cattle is indigenous to the wider Charolles area which is nestled between the rivers of Saône and Loire in Burgundy. The animals of this breed are large and heavy, white to cream-colored and either horned or polled.
The Charolais breed is well known for rapid growth and good muscling, as well as high meat yield and offers the industry with top quality beef that is rich in iron and low in fat. In modern day beef production, Charolais beef is butchered into more than 30 cuts, and it is an essential ingredient of Boeuf Bourguignon, a classic French beef and red wine stew.
Boeuf de Charolles is fresh meat from the Charolais breed of white heifers, cows and bullocks reared in the Loire, Niévre and Rhône regions in France, all characterized by a dense hydric network and regular rainfall which promotes the grass growth on the pastures on which the cattle graze.
The texture of the Charolles beef meat is tender, while the color is bright red and well marbled with fine veins of fat. There is a lingering juiciness to it, and it produces a slightly acidic taste on the palate. The aromas and smells are rich and intense, reminiscent of cereals, plants and animal fat.
Volailles du Charolais is high-quality poultry raised in a sustainable, free-range way in the French region of Saône-et-Loire, to the east of the river Sâone since 1978, when selective breeding produced a peculiar variety of chickens with plumage that is bluish-gray.
It is the same variety of those chickens that is being sold today, either fresh or frozen, whole or in cut sections. The meat is firm, but tender and tasty, and the organoleptic qualities of the meat are excellent due to the fact that the animals are reared in grassy environments, where they feed on local cereals and grass.
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