Boeuf de Charolles

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.

It is recommended to try it as a juicy steak with pepper sauce, roasted or grilled with shallots, potatoes or other vegetables, altogether seasoned with French thyme.