IGP
A coat of deep grey, eyes ringed in white, and a town that has been feasting its fat oxen since 1283.
Bazas, in Aquitaine, has kept up the Fête des Bœufs gras, the festival of the fat oxen, since 1283. It goes back to a decree of Edward I, King of England, dated 23 June for Saint John’s day: the butchers of Bazas were to present a bull to the clergy.
A trapezoidal frame, a grey coat with a paler ring, a fine skeleton: all of it points back to origins in the Iberian peninsula.
The animal grows first on its mother’s milk, then spends several years on the pastures of the Landes, before being finished indoors. Slaughter comes at 36 months at the earliest.
Grilled, roasted, braised, simmered in a pot-au-feu or even served cold, Bœuf de Bazas is excellent in every form.
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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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