MEAT QUALITIES
“Aubrac beef is very lean, which suits the health-conscious consumer, but it also has the light grain of marbling, so it maintains the juiciness and flavour.”
James Donnellan – Society chairman
AUBRAC BEEF – THE CHOICE OF THE DISCERNING CONSUMER
This breed of cattle that comes from the Aubrac Plateau (France) owes its robust flavours to the rustic nature of the region where it grazes. Its meat is both lean and powerful, has a smooth, silky grain and offers surprisingly strong aromatic notes that linger on the palate for an impressive amount of time.
Consumers are willing to pay a premium price for beef with a ‘world class’ flavour. Aubrac beef sales have increased year-on-year. Gourmet chefs are becoming more aware of the unique quality of Aubrac beef and this leads to a steady rise in demand which is expected to continue.
“When we first saw the Aubrac Breed, we found them to be an exceptional butchers animal. Having purchased a number of Aubrac Cattle for our own breeding purposes, when at a later stage a few of the progeny were slaughtered for our own butchery use, we found that the Aubrac Beef possessed a perfect covering of light fat and some marbling. The carcass of the Aubrac have the correct amount of muscle also and a meat to bone ratio and bone-out percentage which is second to none. The Aubrac carcasses have preformed exceptionally in the factories and continue to hit the U’s and E’s grade consistently.”
WP WALSH, BUTCHER – EWS BUTCHERS, DONEGAL
DELICIOUS RECIPES
Traditional succulent Aubrac dishes from the Aubrac region in France.