Charolles beef

Bœuf de Charolles

What it is

Only Charolais animals qualify — heifers of at least 28 months, cows under eight years, steers of at least 30 months — and each grazes at least 200 days a year over two seasons, then finishes on the embouche meadows, permanent grass that is never ploughed; fermented fodder is banned during the winter finish. Summer grass and winter hay make the animal grow in steps, which the specification credits with holding back the collagen that toughens meat. Grilling and roasting cuts wait at least 14 full days before sale.

In the kitchen

The label carries the slaughter date, so count the ageing yourself: 14 days is the floor for steaks and roasts. Keep the fat cover on the sirloin — the abattoir trims it only lightly so it protects the meat while it ages — and let it render in the pan.

Goes with

Shallot Bone marrow Dijon mustard Potato Black pepper Butter Thyme Red wine vinegar

Same species

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

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