Boeuf de Vendée

Boeuf de Vendée is fresh beef meat from heifers, young cows or castrated males born, reared and slaughtered in the French region of Vendée. The slaughter takes place when the animals are between 30 and 96 months old. The meat is sold as whole carcasses, fine cuts or quarters that are very juicy and flavorful, with a pure red color and a delicately tender and soft, supple texture.

The carcasses are unique because they have an average weight of 120 kilograms, more than all other beef produced in the country. The heavy carcasses produce tender and thick cuts that are highly sought after by beef connoisseurs and traditional butchers.