What if French beef was one of the best in the world ? And if the blonde from Aquitaine, limousines, Norman, Gascon or Aubrac no longer had to be ashamed of the famous black angus or Kobe beef ?
Show animals, cider beef, hibernation, vintages and appellations : the world of exceptional beef made in France no longer has anything to envy of that of wines and cheeses.
From the mountains of Nevada to the palaces of Hong Kong, from the neighborhood butcher to the tables of the greatest chefs, passionate people innovate and work tirelessly to achieve excellence.
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