Normande meatmap

Which cut

This cattle breed is somewhat similar to the Belgian Red, but its meat tends to be more marbled and, as a result, creamier. We purchase our cows from a small-scall cooperative in Normandy, the birthplace of calvados and cider. Normandes are bred for both their meat and their milk, with the latter often used to make Livarot and Camembert cheese. That’s also why these cattle tend to be a bit older, about six or seven years. By then, the structure of their meat has become somewhat coarser, firmer and more marbled, which is why we age it for at least four weeks. Aged Normande beef packs a bit more punch and acquires a more powerful flavour.

Weight: The contre is cut from the thin loin which makes for a leaner piece than the côte à l'os. The meat is completely boned and is ideal for 2 persons.

Origin: Normandy

Maturation: 4 weeks matured

Complete your meal

Articles about this product

Hendrik style bone-in ribs

Tips & Tricks

Hendrik style bone-in ribs

BAKING TIP: Hendrik-style bone steak Heat the meat, depending... Read more

What our customer say

close menu