French Beef:

A Taste of Terroirs in Hong Kong & Macau

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French beef is a representation of the gastronomic tradition in France. It embodies values such as the art of eating well ("bien manger"), the culture of taste, professional expertise, and the respect for terroirs and animals. Here are 8 reasons to choose French beef:

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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.

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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.

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.

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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.

TRACEBILITY

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

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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.

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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.

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GASTRONOMY

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.

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