Limousin beef

Bœuf Limousin

What it is

The Limousin pulled ploughs across the granite soils of its plateau long before anyone selected it for meat — the herd book opened in 1886 and turned a draught ox into a butcher's breed. Its thin hide and light bone are why the carcass yields more sellable meat than almost any other animal in France.

In the kitchen

Little cover fat means little protection — grill or roast it fast and hot, pull it rare, and rest it as long as it cooked. Braised, it gives dry strands rather than gelatine.

Goes with

Watercress Ratte potato Shallot Black pepper Churned butter Thyme Dijon mustard Horseradish

Same species

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

Something wrong here, or missing? Tell us