European beef

European beef is a guarantee for quality meat, produced in a natural farming setting with exemplary traceability.

TERRITORY: A CLIMATE FOR GRASS PRODUCTION

Europe’s prevailing temperate ocean climate is conducive to grass production and is highly valued by ruminants and herbivores, the only animals able to transform cellulose into protein.

FOOD: A UNIQUE FARMING
MODEL

In most European countries, cattle feed is produced on the farm and mainly consists of grass, hay or vegetable products (the diet of French cattle is 80% grass and hay, and 92% of their feed is produced on the farm).

NATURAL food: STRICT STANDARDS
 AND RULES

Natural food is in the heart of European beef production as it complies with some of the world’s strictest health standards and follow a good practice charter. European beef has been farmed without the use of hormones since 1989, without meat and bone meal since 1990 and without antibiotics to promote growth since 2006.

DIVERSITY: THE WORLD’S GREATEST
BREED DIVERSITY

Among the most famous breeds we have: Charolais, Limousine, Simmental, Blonde d’Aquitaine, Montbéliarde… All coming from very different European territories and regions giving them specific characteristics in their color, morphology, meat and milk production performance, and taste qualities.

TRACEABILITY: FULL TRACEABILITY, FROM FARM TO PLATE

When Europe exports beef and veal, their demanding standards go with it. Regardless of the market, traceability of European Beef and Veal is exemplary. Each animal can be tracked individually from birth through to butchering, thanks in particular to its individual passport.

EXPERTISE: UNIQUE BUTCHERING STYLE

European’s butchering methods, and especially France’s butchering methods, are recognized by the trade the world over. Carcasses are meticulously sliced into 32 cuts, following the anatomical lines to ensure every muscle reaches its full potential and bring out the depth and character of the meat.