Aubrac beef

Bœuf Aubrac

What it is

The Aubrac was a dairy breed first: it filled the burons of the plateau with milk for Laguiole cheese and aligot, and the beef was what was left over — when the mountain dairies emptied in the twentieth century the breed nearly went with them. What survived is a very late-maturing animal, finished well past thirty months, with dense muscle and deep yellow grass fat.

In the kitchen

Buy it hung: four to six weeks on the bone is where its flavour actually begins, and an undated Aubrac is just expensive beef. The dense muscle carries heat well past the fire, so pull it five degrees under target and rest it as long as it cooked.

Goes with

Shallot Red wine vinegar Bone marrow Thyme Garlic Black pepper Potato Butter

Same species

Abura-kasu Amourettes (spinal marrow) Spider steak Bastourma Flank steak Beef

Also used with

Spignel

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