Description
The Boeuf du Maine PGI is beef meat obtained from Blonde d'Aquitaine, Limousine, Charolaise and Rouge des Prés cattle breeds and their crossbreeds. The farms are located in the fertile pastures of the Pays-de-la-Loire region.
Production Area
The production area of Boeuf du Maine PGI covers the departments of Sarthe, Mayenne, Maine-et-Loire and some neighbouring municipal areas, in the region Pays-de-la-Loire; the areas of Mortagne and Alençon in the department of Orne, in the region Lower-Normandy, and several areas of the neighbouring regions of Brittany, Poitou-Charentes and Centre.
Production Method
The herds are kept in free pastures for at least seven months a year. In this way, they are nurtured with the grass from the large and shaded meadows. During winter, the animals leave from pastures and are sheltered in stalls for maximum five months. The pasture grass-based fodder can be integrated with forages and linseeds. The growth of these animals is very slow and regular and takes place in the same herd from weaning to slaughtering. The Boeuf du Maine PGI originates either from cows about 10 years old which calved at least once, with a weight over 380 kg or from oxen aged of more than 30 months with a weight around 400 kg. Between slaughtering and sale, the animals undergo a period of maturation, whose length depends on cuts: from 10 days for pieces to roast or grill to four days for pieces to boil or braze.
Appearance and Flavour
Boeuf du Maine PGI meat is very tender and flavourful; it can be conserved for a long time and is perfect to be cooked. From a diet point of view, it contains a few fats in total. Moreover, these contain some unsaturated fatty acids (Omega 3).
History
The fame of Boeuf du Maine PGI goes back to the 18th century. The livestock markets of the region had in the past a reputation which has enabled over the times to make the fame of these beef wellknown and to appreciate their quality.
Gastronomy
The Boeuf du Maine PGI is conserved for a few days in the refrigerator, wrapped into paper food and stored in the coldest compartment. This meat is ideal for a lot of alternative recipes which vary depending on the cut chosen. The cooking methods to enhance the beef flavour go from the traditional grilled beef to the tasteful roast, as well as boiled beef, braise, stew and, finally, fricassee. The most suitable herbs to spice and season these dishes are rosemary, mint and wild fennel. In addition, the combination with every type of vegetable is versatile, as explained in numerous recipes where beef is protagonist. Ideal with a good red wine.
Marketing
The product is sold as Boeuf du Maine PGI. It is marketed fresh, whole without head, or in slices packed in trays with protected atmosphere which guarantees a longer conservation and keep unaltered its organoleptic features and its flavour.
Distinctive Features
The oceanic, humid and mild climate of the Paysde-la-Loire region enables the existence of a rich pasture area which favours nutrition, therefore the raising of animals, from which comes the Boeuf du Maine PGI meat.
