Description
The Boeuf de Bazas PGI is meat obtained exclusively from cattle belonging to Bazadaise and Blonde d'Aquitaine breeds and their crossbreeds.
Production Area
The production area of Boeuf de Bazas PGI is located in the departments of Gironde, Landes and Lot-et-Garonne, in the region of Aquitaine.
Production Method
Farming lasts at least 30 months for heifers and 36 months for cows and bullocks. Calves are raised by their mother. The animals are cropped for almost seven months per year and their nurture is based mostly on grass and complementary, authorised forages. The final phase of fattening lasts minimum four months, during which are achieved the optimal quality features of carcasses and meats. During the final phase, or almost in the last two months, the animal must be nurtured at the stall, with cereal- or minced maize-based fodder (maize, corn, barley, triticale, oat, rye) integrated with raw forages (grass, hay) and/or roots and tubers. To integrate cereal, press cakes (mainly of soya and flax) can be added. Once achieved the right maturity and weight, slaughtering takes place. The minimum weight of carcasses, which must be left to mature for almost 10 days, is 300 kg for heifers and cows and 380 kg for bullocks.
Appearance and Flavour
The meat of Boeuf de Bazas PGI is bright red colour. The fat in muscular fibres gives the meat unique oily consistency and a fine hazelnut taste.
History
Since the 13th century, the fame of Boeuf de Bazas has been maintained thanks to the traditional parade of Carnival Wednesday, the so-called Fête des Boeufs gras (Feast of fat oxen). This feast has always existed, also in epoch when its existence was seriously menaced. The oxen used to work in the fields were fattened or sold mainly on the marketplace of Bazas city.
Gastronomy
The Boeuf de Bazas PGI is conserved for a few days in the refrigerator, wrapped into paper food and stored in the coldest compartment. Generally, it is eaten after cooking and can be prepared in different ways. Anyway, it is suggested to leave the meat at room temperature for about 30 minutes after having taken it from the refrigerator and before cooking it. The preparation recipes vary from the classical grill to roast, from boiled meat to braise. The meat can be seasoned with many herbs, amongst which rosemary, mint and wild fennel. In addition, it combines perfectly with all the types of vegetables. The combination with red wines is perfect.
Marketing
The product is sold as Boeuf de Bazas PGI. It is marketed fresh, whole without head, or packed in slices in trays with protected atmosphere to guarantee a very good conservation and to keep the organoleptic features of the meat.
Distinctive Features
The very good quality of Boeuf de Bazas PGI meats is achieved thanks to the oceanic and sunny climate of the production area, characterized by mild winters and frequent rainfalls along the entire year. This enables to utilize the pastures of natural meadows or the areas temporarily used as meadow, in addition to leave cropping the animals freely for more than six months.
