Bazas Beef

Bazas Beef, or 'Boeuf de Bazas' in French is the label given to beef that has been raised under strict guidelines within the region. Three types of cows are allowed: Bazadaise, Limousine, and Blonde d’Aquitaine.

The cattle are free range, and pasture fed with grass and grains. They are slaughtered at a minimum age of 3 years, which allows for tender, savoury cuts.

There are 280 small farms raising Bazas-grade beef, but you won’t find it in the supermarkets. Thirteen butchers have been approved for ageing and selling the meet -- you’ll see the sticker on the butcher’s door if he’s received approval.

A popular dish in the region Bazas beef can be served grilled, roasted, or in a stew or casserole, and naturally accompanied by a glass of Bordeaux red wine.

The traditional oxen festival takes place in Bazas annually on the Thursday before Shrove Tuesday, with a parade of Bazadais oxen decorated with wreaths. There is a competition for the best specimens!