AOC
An AOC granted in 2006, and beef of a very dark colour and pronounced taste that can only be eaten from February to June, for the length of one season.
Bullocks and heifers are raised exclusively on the high plateaux of the Mézenc, south-east of Le Puy-en-Velay, above 1,100 metres. Soils enriched in silica by volcanic eruption, and a hard climate with an early winter and snow into April, shape a flora found nowhere else.
Hay from the Mézenc, very rich in aromatic plants, is the animals’ main winter feed. To it are added spignel and alpine fennel. They are given neither silage nor wrapped forage.
Fin Gras animals are selected from birth among the finest beasts of the beef breeds, Aubrac, Charolais, Limousin and Salers, or crosses of them.
A very dark colour, a more pronounced taste, remarkable tenderness and fine marbling. The appellation d’origine contrôlée was granted in 2006. The season runs from February to June, and outside it there is none.
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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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