Rouge des Prés beef

Bœuf Rouge des Prés

What it is

The breed had to surrender its own name: it was called Maine-Anjou until 2003, when the meat won its appellation and European rules forbade a protected name that is also a breed's — so the cattle became Rouge des Prés and the AOP kept Maine-Anjou. The animals are mostly cull cows finished on Loire valley grass, which is where the marbling and the yellow fat come from.

In the kitchen

Yellow fat means carotene and a long grass diet — do not trim it, render it and cook the meat in it. A côte from an older cow wants lower, slower heat than a young bull's: it colours quickly and the centre has to catch up.

Goes with

Bone marrow Shallot Button mushroom Churned butter Black pepper Carrot Thyme Red wine vinegar

Same species

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

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