Description
The Boeuf de Chalosse PGI is meat obtained exclusively from Blonde d'Aquitaine, Limousine and Bazadaise cattle breed.
Production Area
The production area of Boeuf de Chalosse PGI is the Chalosse region, a hilly area in southern Aquitaine, between Gave de Pau and Adour, surrounded by the departments of Landes and some neighbouring municipal areas.
Production Method
Farming takes place mostly in the open air. The nurture of these animals consists of, above all, forages and chopped corn. The fatting period takes place in the stall for a minimum period of four months. The use of hormonal substances is forbidden. They must be put down in the same location where they were raised. The animals are brought to slaughtering when aged of minimum 30 months for cows and heifers and 32 months for bullocks, whilst the maximum age is of nine years. The weight of the bovine carcass is between 450 kg and 500 kg.
Appearance and Flavour
Boeuf de Chalosse PGI meat is distinguished by a very tender consistency and a characteristic flavour.
History
The breeding of Boeuf de Chalosse PGI is strictly linked to its origin land. Indeed, the Chalosse is a small region characterized by a varied landscape, with low hills, a lot of forests, but also alluvial lowlands covered by stonecrop and corn. It was brought to France for the first time in the 17th century. The development cattle farming, which brought to the production of high quality meat, is due to the availability of grassy pastures and corn cultivations.
Gastronomy
The Boeuf de Chalosse PGI is conserved for a few days in the refrigerator, wrapped into paper food and stored in the coldest compartment. The meat can be cooked in different manners depending on the cut chosen. Anyway, it is suggested to leave the meat at room temperature for about 30 minutes after having taken it from the refrigerator and before cooking it. It is perfect prepared in all the typical recipes of beef, from traditional grill to roast, from boiled beef to braise. It can be spiced and seasoned with many herbs, amongst which, the most used are the following: rosemary, mint and wild fennel. It combines well with all the types of vegetables and is ideal to prepare a lot of recipes. The combination with red wines is perfect.
Marketing
The product is sold as Boeuf de Chalosse PGI. It is marketed fresh, whole without head or in slices packed in trays with protected atmosphere to guarantee a longer conservation and to keep unaltered the organoleptic features of the meat. The Boeuf de Chalosse PGI is sold only at the traditional butcher's and not in supermarkets.
Distinctive Features
The characteristic flavour and the very tender consistency of Boeuf de Chalosse PGI are due to the corn-based fodder and the raising practises, which include a slow and accurate fatting process.
