The best breeds of beef.

The best breeds of beef.

There are several breeds of beef, and unfortunately they are not all created equal. Indeed, some are fattier than others, and raised in conditions that can alter the nutritional values of the meat.

Charolais.

Among the most famous breeds of beef in France, we can mention the Charolaise, a breed appreciated for its tender and finely marbled meat but which can be criticized for a taste that is a little too neutral. Being a breed that grows quickly, you have to be sure of its origin; it can indeed be conducive to the search for yield, obtained with non-natural products.

The limo.

The Limousin is also a breed of beef whose reputation is second to none. Less fatty than other breeds, its meat is tender and fine, with a marbling that gourmets love. It has a frank and delicate taste.

Blonde d'Aquitaine, Aubrac, Salers, Bazadaise… are also other breeds of beef renowned for the tenderness and exceptional taste of their meat.

The Angus.

On the other side of the Channel, we find the Angus, a British cattle breed of Scottish origin with tender flesh, also adopted by the best Argentine farms. Renowned for its tenderness and marbling, this red meat can be found on the greatest tables in France and around the world.

Galicia and Wagyu

A little less frequent in France, but to add to the exceptional meats, we can cite Galicia, a meat from northern Spain, a product with a taste marked by its breeding near the sea, or Wagyu, this beef from Japan with rich fat and rare taste.