Top 3 Local Fresh Meats
in Aveyron

Génisse Fleur d'Aubrac is fresh meat from the animals that are a cross breed from the Charolais and Aubrac breeds of beef. The animals mostly have a light white color, but retain some of the black colors of the Aubrac breed. They benefit from both the rusticity of the Aubrac breed and a fine muscle development from the Charolais breed. The Fleur d'Aubrac heifer is slaughtered at an age between 24 and 42 months and is fed on its mother's milk until weaning when it feeds on the grassy pastures. The meat is tender, juicy and hearty due to the careful raising of the animals. Try a roasted entrecôte with butter, garlic and thyme.Expand

Veau d'Aveyron et du Ségala is fresh veal meat from young calves that are slaughtered before they are 10 months old. The calves must be born and reared in the French regions of Aveyron, Cantal, Tarn, Tarn-et-Garonne and Lot. They feed on their mother's milk from their birth, which is additionaly supplemented with cereals. As a result, the meat is tender, pink, very juicy and tasty, renowned for its qualities since the 19th century regarding consumers in South-East France and Paris. It is meant to be enjoyed either grilled, roasted or stewed and it is recommended to take the meat out of the refrigerator 30 minutes before cooking so that its supple texture is restored.Expand

Agneau de l'Aveyron is meat from young lambs weighing 17 kilograms on average, born and reared in the Aveyron region in France. The lambs come from a local breed of sheep called Lacaune which is traditionally reared in sheep-folds. The Lacaune breed also gives the milk necessary to produce the famous Roquefort cheese. The meat is rose-pink, tender, juicy and so tasty making it popular enough to even has its own fan club comprising around thirty French chefs. Try it roasted with walnuts and truffle oil or in spring stews for the best experience.Expand