https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=B%C5%93uf_charolais_du_Bourbonnais_%28Bourbonnais_Charolais_beef%29Bœuf charolais du Bourbonnais (Bourbonnais Charolais beef) - Revision history2026-05-05T11:15:13ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=B%C5%93uf_charolais_du_Bourbonnais_(Bourbonnais_Charolais_beef)&diff=252120&oldid=prevChef: Correct meta description tag or fix unbalanced bracket pairs2017-01-30T17:30:54Z<p>Correct meta description tag or fix unbalanced bracket pairs</p>
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|description=Indication Géographique Protégé IGP Bœuf charolais du Bourbonnais is the carcass of bovine adult animals for slaughter of the Charolais breed...<br />
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[[Image:Bœuf charolais du Bourbonnais.jpg|300px|thumb|right|Bœuf charolais du Bourbonnais]]<br />
'''[[Template:Indication Géographique ProtégéeFr|IGP]] Bœuf charolais du Bourbonnais''' is the carcass of bovine adult animals for slaughter of the Charolais breed.<br />
<br />
'''Geographical area''' : Department of Allier and adjacent cantons in the Departments of<br />
Cher and Nièvre, Creuse and Saône et Loire in France.<br />
<br />
'''Evidence of origin''' : Evidence of the origin of the product is provided by<br />
identification of the animals during rearing and also by a numbered identification sheet<br />
drawn up at the slaughterhouse and accompanying each carcase.<br />
<br />
'''Acquisition''' : The calf is reared solely at foot. After weaning, the meadow/housing<br />
cycle is followed. Feed is based on grass, coarse fodder, dried feed, [[cereals]], [[cake]],<br />
concentrated feeds, roots and tubers. The minimum duration of rearing is 30 months.<br />
<br />
'''Link''' : The link with geographical origin is based on<br />
<br />
(1) A characteristic: a method of rearing based on the exploitation of natural meadows<br />
(grazing and use of hay in winter).<br />
<br />
(2) A reputation: the suitability of the Charolais breed and the method of rearing have<br />
contributed towards the reputation of Boeuf Charoláis du Bourbonnais. Its place in local<br />
gastronomy and special events and the commitment of butchers to sell this product on an<br />
exclusive basis testify to this.<br />
<br />
'''Background''' : The rearing of Charolais cattle was introduced into the Bourbon region in<br />
the early 19th century. <br />
<br />
'''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=141 The European Commission] ''' <br />
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[[Category:Ingredients]]<br />
[[Category:Meat]]<br />
[[Category:PDO-PGI-TSG ingredients]]<br />
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