Blonde d'Aquitaine is a beef cattle breed which is renowned for being light and tender. It has a national Red Label quality mark. This guarantees animal welfare and traceability throughout the production chain.
What you need to know
TheBlond d'Aquitaine beef cattle breed originates from three strains of blond cattle from the South West (Garonnais, Quercy and Blond des Pyrénées), which were merged in the 1960s. The cattle are farmed for their very tender, low-fat meat, which provides a higher proportion of noble cuts than other breeds. They are recognizable by their distinctive, uniform cream color and have a large, muscular frame; the adult males can weigh up to 1.7 tons. The Blonde d'Aquitaine is also France's third-ranking dairy cattle breed in terms of number of animals; it is farmed in 30 countries around the world. It is easy to breed, very docile, which makes free-range farming easier, and adapts to all climates. The national Red Label awarded to the breed guarantees compliance with a strict set of standards ensuring traceability and health monitoring, from breeding to point of sale. Red Label Blond d'Aquitaine beef cattle are fed grass for six months of the year, supplemented by fodder and cereal-based feeds produced on the farm or purchased from recommended manufacturers.
Its meat has a lower fat content than other breeds. It is rich in protein, B-group vitamins and unsaturated fatty acids.
How to use
Storing Red Label Blond d'Aquitaine beef
Can be kept in the refrigerator for 2-3 days, in its original packaging.
Zubereiten und servieren Blonde d'Aquitaine-Rind Label Rouge
Das Fleisch 30 Minuten vor der Zubereitung aus dem Kühlschrank holen, damit der Temperaturunterschied nicht zu hoch ist.
Genießen Blonde d'Aquitaine-Rind Label Rouge
Das Fleisch wird gebraten, gegrillt oder geschmort. Im Vergleich zu anderen Rassen bietet das Blonde d'Aquitaine-Rind Label Rouge mehr edle Fleischteile (zum Grillen), zu denen am besten Soßen passen (Roquefort-, Rotwein- oder eine trendige argentinische Chimichurri-Soße). Doch gibt es auch ausgezeichnete Stücke zum Schmoren, insbesondere für das berühmte Bœuf bourguignon.
Savory: Mushrooms, shallots, Roquefort, red wine sauce
Wines: Gigondas PDO, Medoc PDO,