Beef Limousin 100% Antibiotic Free
Enzo Sisto 23 september 2018
The company COVILIM (slaughterhouse - 125 Route de Nexon 87000 LIMOGES) in partnership with the company COFOS (Wateringweg 119 - 2031 EG Haarlem - The Netherlands) have developed a sector to value the meat of cattle raised without antibiotic treatments from birth in the departments of Corrèze (19), Creuse (23), Haute-Vienne (87), Charentes (16), Dordogne (24), Vienna (86) and Indre (36).
Definition and origin of the product
at. Origin of the product
Meat valorized through the brand "Château Boucher ®- 100% Antibiotic free" comes from animals:
- Born, bred and fattened in departments 19, 23, 87, 16, 24, 86, 36.
- The animals are bred and fattened in their breeding.
- Slaughtered in slaughterhouses of:
Slaughterhouse of Bellac (Rue des Rochettes 87300 BELLAC) & Abattoir of Limoges (125 Route de Nexon 87000 LIMOGES)
In order to ensure the respect of the good practices in breeding, the animals must come from farms adhering to the Charter of Good Practices of Breeding.
b. breeds
The animals are pure Limousine breed.
c. Age of animals
Age at slaughter must be:
- For males: less than 24 months
- For females: less than 36 months
...
Info:
For BENELUX - GERMANY please mail: sales@bestmeat4you.com
For ITALY please mail p.belloni@gruppovercelli.it
Gerelateerde blogs
BBQ STREET
Enzo Sisto 1 mei 2020
BBQ Street can be seen daily from May 11th at 17.30 hrs at 24Kitchen. The episodes are 24 minutes. The Dutch veal they use is made by Van Drie Group and is durable, easily digestible and deliciously tender. The beef is the only Original Limousin© from the Limousin region in France, a favourite among French chefs and known for its delicate flavour formed by the rich soil and flora on which the cattle graze.
SIRHA 2019
Enzo Sisto 3 maart 2019
Lyon is the place to be for all of us: the fines gourmets. All the high end food, specialism, trends and discoveries are here shown.
Kick Off Foundation of The National Dutch BBQ's weeks
Enzo Sisto 3 maart 2019
As co-founder and member of the board of the Foundation of The National Dutch BBQ's weeks, I'm proud to announce that this year we will open the BBQ season in...