Beef Limousin 100% Antibiotic Free

Enzo Sisto 23 september 2018

logo limo ant bio free

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

Alfredo Adriano from left to right4

New entry at Chateau Boucher

Enzo Sisto 27 december 2016

We are happy to announce that Adriano Amighini (everyone knows him as owner of Restaurant Ozio in Amsterdam) will be involved as JUNIOR SALES BENELUX and ITALY in our organisation from january...

20180628 160911

The Burger born to match people

Enzo Sisto 7 maart 2021

The Urban Share Steak Burger, as the product's name says, was born as a burger to share. The ingredients are exclusively natural. Meat comes from suppliers previously selected according to the virtuous production of breeders, the level of food safety and the certifications acquired.

SIAL Fabien Blaudet

The first T-bone at the SIAL october 20th

Enzo Sisto 20 oktober 2016

Fabien Blaudet proudly using his knife to cut few slices of the first T-bone steak op the SIAL in Paris.