Aubrac

The Aubrac cows have been bred by monks since medieval times on the Aubrac plateau just south of the Massif central. The blond-brown breed of Aubrac are easily recognisable by the black circle around their eyes. To this day they are bred following very strict guidelines which results in exceptional flavourful en tender meat. An absolute French classic.

Preparation Tips for Aubrac Beef
Aubrac beef is prized for its tenderness and rich, buttery flavor. To bring out its best, keep these tips in mind:

• Simple Seasoning: Let the natural flavor shine. A light sprinkle of salt and freshly cracked black pepper is often all you need.

• Room Temperature: Allow the meat to come to room temperature before cooking to ensure even cooking.

• Cooking Methods: Aubrac beef excels when grilled, pan-seared, or roasted. For steaks, aim for medium-rare to medium to enjoy maximum tenderness and juiciness.

• Resting Time: Always let the meat rest for a few minutes after cooking. This helps the juices redistribute, keeping every bite succulent.

• Pairings: Serve with seasonal vegetables, roasted potatoes, or a simple red wine reduction to complement the meat’s natural richness.

With Aubrac beef, less is more—let the centuries-old heritage and careful breeding speak through every flavorful bite.