Marbled and full of flavour, born on the volcanic mountains of the southern Massif Central, above 1,100 metres.
The Aubrac has lived on the volcanic mountains of the southern Massif Central since the eighteenth century. Its home, the Aubrac plateau, rises above 1,100 metres and straddles the Lozère, the Cantal and the Aveyron. The first animals entered in the herd book date from 1894.
Aubrac cows are known for their mothering qualities and exceptionally easy calving, and are selected for the quality of their meat. Hardy, they are not afraid of walking, as the tradition of transhumance to the summer pastures still shows.
Aubrac cattle farming rests on a strongly extensive system: the first resource of the holding is grass. The animals live almost entirely on grass and forage.
That way of raising them, together with dry-aging, gives the meat a fine grain, a flavour and a marbling that belong to it alone.
Want to taste it?
What we have changes with the seasons and with the dry-aging. The surest way to know is to drop in, or to call.
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