John Myers
The meat of the French Charolais beef is lean and is characterized by its typical minimal marbling of very fine veins of fat. In addition, this beef has an unmistakable aromatic taste.
The cream-colored, strong Charolais cattle are raised in the Burgundy region of central France. The mild mix of maritime and continental climate is ideal for the rangeland. The animals are muscular and produce little fat, which is why their meat is particularly lean. During a long grazing period of nine months, the cattle only eat grass and herbs, which also has a positive effect on the particularly tender quality of their meat.
Facebook Comments