Saturday, I was in Aix-Les Bains on the occasion of the event Tarines in Aix’Capade. You may be like me, not knowing tarines. These cows of the Tarentaise breed are a hardy breed whose milk is used to produce the famous Beaufort.
I went to this event as part of the RMade in Meat meetings. This annual event is organized by theINTERBEV – the Livestock and Meat Interprofession and Inaporc – the National Porcine Interprofession. This is the possibility, anywhere in France, to meet professionals in the Livestock and Meat sector. On this occasion, breeders, butchers and all actors in the sector open their doors to the public and to schoolchildren. This is therefore an opportunity for us to realize the concrete commitments made to produce quality, responsible and sustainable French meat. We could sum up the approach of professionals in the sector in these few words: “Produce better – Eat better”.
And, it’s still damn interesting to see for yourself the work, the passions and the demands that go into our purchases and the preparation of our meals.
As soon as I arrived, I saw breeders taking care of their cows before the various competitions and parades of the day. Many young people, women who are proof of the interest in breeding. The smile and joy of the winners was really nice to see.
I told you above that tarines are bred for their milk which is used to produce Beaufort. If you don’t know this cheese yet, I recommend it. The production of summer cheese, with the milk of the cows that are in the pastures, will soon begin. We will find it in a few months at our cheese makers.
The weekend event was also the launch veal from our mountains, an exceptional meat, 100% tarine and local. It is the culmination of an approach aimed at promoting high-quality local meat. It is a naturally pink meat, extra tender and tasty. I had a great time at the stand where the students in CAP were preparing godiveaux, veal sausages, and escalopes just snacked on the plancha and served with a caramel and ginger sauce. That was delicious!
Even if I haven’t been able to get the recipe for this delicious sauce yet, I still had lots of good advice for cooking the veal well. For example, did you know that you can choose a white wine to accompany the veal? We will choose a red wine rather when the veal enters a more spicy dish such as an osso-bucco.
You can prepare saltimbocas, small thin cutlets garnished with country ham and sage or even serve the cutlets with a Beaufort sauce. Yum! For the summer, I was tempted with a veal tartare with why not small pieces of strawberries. And of course, veal lends itself perfectly to summer barbecues. Godiveaux are to die for! On skewers and grilled meats, it will be a treat.
I hope to make your mouth water with all these dishes! Do not hesitate to go to the butchers of the Savoie region to ask them the calf of our mountains.
Made in Meat is thus an opportunity for professionals in the sector to promote to the public the commitments they put into practice within their collective approach to social responsibility: the Societal Pact. An approach launched in 2017, framed by the ISO 26000 standard, which aims to better respond to environmental issues, animal protection and promotion of professions in favor of quality food. In 2021, INTERBEV will again receive the AFNOR label “COMMITTED TO CSR LEVEL 3 OUT OF 4” for its collective approach to social responsibility
INTERBEV is the National Interprofessional Association for Livestock and Meat, founded in 1979 on the initiative of organizations representing the French livestock and meat industry. It reflects the desire of professionals in the bovine, ovine, equine and caprine sectors to offer consumers healthy, quality products identified throughout the sector. It brings together and promotes the common interests of livestock farming, craft, industrial and commercial activities in this sector, which is one of the main economic activities in our territory.