Bœuf de Chalosse (Chalosse beef)

From Cookipedia

Bœuf de Chalosse

IGP Bœuf de Chalosse is fresh beef from heifers or castrated males. Minimum age for slaughter: 30 months for heifers or cows, 32 months for males. Maximum age for slaughter: 9 years

Geographical area: Chalosse: hills of southern Aquitaine between the Gave de Pau and the Adour restricted to the department of Landes and adjoining cantons

Evidence: The animal is identified when being raised by a tag and an identity document which accompanies it to the slaughter-house where the carcase is marked in ink with the logo 'Boeuf de Chalosse.' A certificate of origin accompanies each carcase or quarter sold to a butcher, who sells only Chalosse beef. Stock records are also inspected.

Production method: Raising on grass or with predominantly farm produced fodder. Fattened with maize for 6 to 12 months

Link: The reputation of the product, which goes back to the beginning of the 19th century when working cows were later fattened. The current reputation is based on the superior quality of the product.

Reference: The European Commission