A product in line with consumer expectations

This new Label Rouge will be marketed as a butcher-style minced steak to maintain an airy texture that preserves the meat's fibers. It is in line with current consumption habits for minced beef, with two variations on offer: 5% and 12% fat.

Superior quality is ensured by the selection of raw materials, from large cattle of beef breeds only, raised in accordance with Label Rouge production. Muscles are chosen from a precise list, and processing criteria are strict. The grain is perceptible under the tooth, and chewing develops the minced meat's mellowness. This new Label Rouge will also meet the culinary needs of home cooking and catering, as it can be sold in angel hair.

Quality at every stage of production

The entire production process is continuous right through to freezing: forming (when it takes place) is carried out immediately after mincing, as are freezing and packaging, which take place immediately after production. Deep-freezing is carried out very quickly to preserve the product's superior sensory qualities. This product integrates current manufacturing and cooling technologies, using both fresh and frozen Label Rouge meat (maximum 30%). It complements the existing Label Rouge offering in this niche.

Enhancing Label Rouge's positioning in the minced meat market

Getting Label Rouge for "Frozen minced meat from large beef cattle" will encourage the development of the minced meat offering under the official sign of origin and quality (SIQO), for which demand is strong. Today, minced beef accounts for almost half of all beef purchased by households. In addition to being a quality product, this new Label Rouge will help to enhance the value of the entire carcass of Label Rouge cattle.