Fin Gras

Fin Gras is fresh beef meat from slowly fattened heifers that are at least 24 months old and castrated males at least 30 months old. The beef is grown and reared in the French regions of Ardeche, Haute-Loire and Lozére where the cattle feed mostly on pasture grass and hay mixed with Alpine fennel.

The meat is lightly marbled with creamy white fat and is bright red to purple. The texture is delicate and tender, smooth and juicy with an intense, strong taste that lingers on the palate, varying depending on the way it is served - either raw, grilled or stewed.

As the meat is available only between February and June, making it a seasonal meat, it is highly sought after and prized by gourmets. It is best to try the unique flavors without heavy sauces or grill flavors, so try it in carpaccio or steak tartare with a glass of bold red wine.