A reputation that dates back to the 16th century

This production is part of the history of livestock farming in western France. The soil and climate of the region, where the "Normande" breed originated, and its proximity to Paris have played a major role in maintaining the production of "Boeuf traditionnel de race Normande" and ensuring that it has taken on a traditional character over time.

Traditional, environmentally-friendly production

A "Boeuf traditionnel de race Normande" is a castrated male of the "Normande" breed, aged between 30 and 48 months.
His breeding method is based on a simple, resource-efficient technical itinerary that has remained constant since the end of the Second World War. His diet is based on grass grazed and conserved, supplemented with cereals. It excludes corn silage and all GMO feed. This type of production has weathered the upheavals associated with intensive farming by making the most of the hedged farmland. Its production method is in line with current expectations in terms of virtuous agricultural practices (grazing, low inputs, carbon capture).

Mature-veined meat...

The mixed character of the "Normande" breed has enabled it to acquire a solid reputation for the quality of its milk, but also for its butchery skills. The "Boeuf traditionnel de race Normande" is a hardy animal, adapted to outdoor rearing and grazing. The characteristics of STG meat are the result of its rearing method and are linked to its breed. The meat is marbled, with a deep red color, infiltrated with hazelnut-colored fat. This meat is highly appreciated by connoisseurs, thanks to its marbling and organoleptic qualities.