Salers beef

Bœuf Salers

What it is

A Salers cow will not let her milk down without her calf beside her, which is why the herds that make Salers cheese still bring the calf to the parlour twice a day. The meat comes mostly from those cows at the end of their working life: dark, close-grained, and far more strongly flavoured than a young bull's.

In the kitchen

A côte three fingers thick, salted an hour ahead, grilled hard and then rested fifteen minutes off the heat — that close grain needs the rest more than it needs the fire. It is wasted as fillet; the flavour is in the muscles that worked.

Goes with

Shallot Black pepper Churned butter Cantal Potato Thyme Garlic Red wine vinegar

Same species

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

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