Taureau de Camargue beef

Taureau de Camargue

What it is

These are the herds of the course camarguaise and the corrida: the appellation takes only Raço di Biòu and Brava cattle, or crosses of the two, selected for the arena and never on butchers' criteria. They live free at no more than one livestock unit per 1.5 ha and spend at least six months between April and November in the Camargue wetland, without added fodder. The specification links that salt-marsh grazing and constant movement to meat that is dark red, fine-grained and very lean.

In the kitchen

For gardiane, ask for the usual mix of neck, cheek and topside, marinate it overnight in red wine with garlic and bay, simmer it for hours and finish with black olives over Camargue rice. Grill the lean steaks rare.

Goes with

Camargue red rice Olive Onion Garlic Bay leaf Thyme Orange Carrot

Same species

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

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