Maine-Anjou

Maine-Anjou is fresh beef meat from cows under ten years or castrated males over 30 months of age. The cattle are born, reared and slaughtered in the French regions of Ille-et-Vilaine, Loire-Atlantique, Maine-et-Loire, Mayenne, Sarthe, Deux-Sévres, Vendée, and Orne.

The meat is deep red in color with slight orange tones and has a well-marbled texture. Once cut, it is tender, succulent and juicy in the mouth, with a rich taste and a stable aftertaste. Because of its high quality, it is often praised by top chefs and sought after for its superb tenderness and flavorsome taste.