THE LANDSCAPE

France has more than 19 million cattle, more than any other country in Europe. French cattle are raised in a wide range of landscapes, from lowland pastures to Alpine meadows, all enjoying the lush grass that flourishes in the mild oceanic climate.

THE FARMING

French farms carry the time-honoured tradition of small-scale, responsible and sustainable farming. The French network of 200,000 farms has an average of 56 cows each, upholding the values of self-sufficiency and dedication.

THE DIVERSITY

With 22 highly prized breeds such as Charolais, Limousin and Blonde d’Aquitaine, France has the most beef breeds in the world. This provides buyers with a huge variety of cuts, maturities and flavours.

FOOD & HEALTH

French farmers comply with the strictest health standards. For nearly three decades French cattle have been farmed without the use of hormones. The diet consists of 80% grass and hay with 92% of their feed produced on the farm.

THE TRACEABILITY

From farm to plate, each animal can be tracked from birth through butchering with its individual passport. Wherever it goes, strict standards follow.

THE RESPECT FOR

ANIMAL WELFARE

Farmers are close to their animals and ensure their welfare from birth to slaughter. 100% of cattle transporters are trained in handling and care. With the new BoviWell diagnosis tool, 100% of farms will be assessed on animal welfare by 2025.

THE CUTTING EXPERTISE

France’s unique butchering methods are recognised by the world. Carcasses are meticulously sliced into 34 cuts, following the anatomical lines to ensure every muscle reaches its full potential and bring out the depth and character of the meat.

 THE GASTRONOMY

French Beef offers a wide range of flavours, making it perfect for cuisines across the globe. It is a favourite of top chefs because of its high production standards, and of course, its tender, juicy texture and lasting flavour.