View source for Bœuf de Chalosse (Chalosse beef)

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{{#seo:
|title=Bœuf de Chalosse (Chalosse beef)
|titlemode=replace
|keywords=#beef #maize 
|hashtagrev=12032020
|description=Bœuf de Chalosse is fresh beef from heifers or castrated males. Minimum age for slaughter: 30 months for..
}}
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[[Image:Bœuf de Chalosse.jpg|300px|thumb|right|Bœuf de Chalosse]]
'''[[Template:Indication Géographique ProtégéeFr|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:  [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=142 The European Commission] ''' 

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[[Category:Ingredients]]
[[Category:Meat]]
[[Category:PDO-PGI-TSG ingredients]]

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