CHAROLAIS

Origin: France

Size: Large
Coat colour: White to cream-coloured

The Charolais is an exceptionally muscular beef breed, renowned for its high yield of lean meat, particularly from the loin and hindquarters.

What Makes Charolais Beef Unique?

Colour: Bright red, slightly lighter than Galician beef.

Fat: Low intramuscular fat marbling. Charolais cattle are highly muscular and naturally lean, with most of their fat forming an outer covering that ranges from white to slightly yellowish, depending on their diet.

Texture: Fine-grained and tender, one of the breed's key strengths.

Ageing: Dry-aged for 30–45 days, enhancing the meat's flavour and depth.