Reception

Présentation

-> Who are we ? -> Where are we?

The Farm

-> The farmlands -> The animals -> The hedges

Direct Sale

-> From the slaughter house to... -> Prepared dishes -> Jams and preserves -> The gourmet baskets                                           -> l'assiette de la ferme

The surroundings

Events

The photo gallery

Links

From the slaughter house to the plate

 

Having to fulfil traceability requierements as well as Official Hygiene regulations we work on a local level to transform our animals whereby we follow the route of each steer or young cow destined for direct sale.
 

The animal is taken to the slaughter house in Saint Hilaire du Harcouët (a distance of about 45 kms) by ourselves, and it is slaughtered within the hour. The carcass stays there to mature in the cold chambers for 7 days. Depending on the oder it is divided up in slaughter house by a service provider who arranges for packing etc (e.g. in individual vacuum tied bags, with identifying labels after which the cuts are boxed to requirements).*
A refrigeration vehicle takes the packages to our own refrigerating chambers on our farm where customers can pick up their respective orders.

*In the boxes, dependant on the specific customers order, you could find meat for roast, steaks, tournedos, sirloin, stewing, braising etc, etc.

Also on offer are beef sausages, merguez sausages (spiced), hamburgers, tripe, ground beef etc, etc.