French Charolais

The exact length of time this elegant, white cattle breed has existed in France is disputed, but it is certain that the Charolais breed was increasingly bred as both a working and meat breed in the 18th century. It is equally well-suited for this purpose, possessing a high muscle mass and low fat content.

Beautiful on the outside, and on the inside too – the Charolais cattle

Unlike many other cattle breeds, Charolais cattle are white, robustly built, and have a higher muscle mass. But their inner qualities are no less impressive! The tender, pinkish-red meat with its fine marbling has a fat content of only 3%, but boasts the unmistakable flavor of this breed. When you buy Charolais beef, you'll definitely see and taste the difference compared to, for example, a US Porterhouse!

Care and time – the best conditions for French beef

But genetics isn't the only factor that plays a major role in meat quality; careful rearing and feeding are also crucial. And here, too, the Charolais breed excels! The calves are suckled by their mothers for up to a year and then spend about nine months of the following three years grazing on open pastures, with the remaining time spent in semi-open barns. It's no wonder, then, that this beef is highly sought after by connoisseurs worldwide!

See for yourself the outstanding quality and have your Charolais beef steak conveniently delivered to your home!