France
France
Veau d’Aveyron” from Southern France
VIVE Group’s STEMA and breeding farms naturally raise with utmost care first class beef-specialities from selected breeds of different certified origins focusing on the „terroir“ which is reflected in the aromatic taste and tenderness of its cattle’s meat caused by its careful up-bringing and natural environment. Climate, soil, landscape location and exposition as well as the natural feeding and respect to the creature are the substantial pillows of our A-grade meat production philosophy. In Southern France, located north-west of Montpellier on the high plateau of „AVEYRON“ STEMA found an EC-certified appellation of origin „Veau d’Aveyron“. (Indication Geographique Protegée). Veal from Aveyron. These calves are exclusively brought up with their own mother’s milk until the age of 6 months and benefit from the outstanding climate and nature of the plateau Aveyron. The Aveyron calves are traditionally slaughtered at a maximum age of 10 months. Only the prestigious meat breeds of Limousin and Blanc d’Aquitaine are used for this tasteful and extraordinary tender meat production, caused by an absolute stress-free, traditional and natural up-bringin.
VIVE Group’s STEMA and breeding farms naturally raise with utmost care first class beef-specialities from selected breeds of different certified origins focusing on the „terroir“ which is reflected in the aromatic taste and tenderness of its cattle’s meat caused by its careful up-bringing and natural environment. Climate, soil, landscape location and exposition as well as the natural feeding and respect to the creature are the substantial pillows of our A-grade meat production philosophy. In Southern France, located north-west of Montpellier on the high plateau of „AVEYRON“ STEMA found an EC-certified appellation of origin „Veau d’Aveyron“. (Indication Geographique Protegée). Veal from Aveyron. These calves are exclusively brought up with their own mother’s milk until the age of 6 months and benefit from the outstanding climate and nature of the plateau Aveyron. The Aveyron calves are traditionally slaughtered at a maximum age of 10 months. Only the prestigious meat breeds of Limousin and Blanc d’Aquitaine are used for this tasteful and extraordinary tender meat production, caused by an absolute stress-free, traditional and natural up-bringin.