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Agriculture Biologique is the France's quality label for organic farming as a production method that combines the best environmental practices, respecting biodiversity, preservation of natural resources & the assurance of a high level of animal welfare.
"Vicomte de Chateaubriand" Tenderloin/Fillet Beef Medaillon (0.340/0.380 kg)
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"Tende de Tranche" Beef Top Round Steak (0.280/0.320 kg)
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"Bavette de Flanchet" Beef Flank Steak x2 (0.280/0.320 kg)
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"Bourguignon" Stewing Beef (0.900/1.100 kg)
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"Paleron" Beef Chuck Top Blade Steak (0.480/0.520 kg)
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"Jarret" Boneless Shank Stewing Beef (0.900/1.100 kg)
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"Nerveux de Gite" Beef Outside Round (0.480/0.520 kg)
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"Macreuse" Beef Shoulder Clod Eye (0.480/0.520 kg)
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"Hampe" Beef Skirt Steak (0.280/0.320 kg)
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"Noix de Basse Cote" Beef Chuck Steak (0.340/0.380 kg)
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Beef Rump Roast (0.900/1.100 kg)
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Inside Round Beef Diced (0.480/0.520 kg)
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"Tournedos" Beef Rump Medallions (0.340/0.380 kg)
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Beef Rump Steak (0.280/0.320 kg)
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"Faux Filet" Beef Striploin Steak (0.360/0.400 kg)
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"Côte de Boeuf" Boneless Beef Rib/Ribeye Steak (0.900/1.100 kg)
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"Bavette d'Aloyau" Beef Thin Skirt Steak (0.580/0.620 kg)
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"Entrecôte" Beef Ribeye Steak (0.280/0.320 kg)
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Beef Tenderloin/Fillet Roast (0.900/1.100 kg)
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"Blanquette" Veal Sauté Diced (0.900/1.100 kg)
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"Quasi" Veal Rump Roast (0.900/1.100 kg)
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"Grenadin" Veal Medallions (0.340/0.380 kg)
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"Escalope" Veal Steak (0.280/0.320 kg)
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"Entrecôte" Veal Ribeye Steak (0.180/0.220 kg)
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"Entrecôte" Veal Ribeye Steak (0.380/0.420 kg)
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"Bavette d'Aloyau" Beef Thin Skirt Steak (0.280/0.320 kg)
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"Vicomte de Chateaubriand" Tenderloin/Fillet Beef Medaillon (0.700/0.720 kg)
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Label Rouge is the quality mark used by the French Government to endorse food or farmed products which have been recognized for their superior quality, particularly with regard to taste.
"Tende de Tranche" Beef Top Round Steak (0.280/0.320 kg)
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"Bavette de Flanchet" Beef Flank Steak x2 (0.280/0.320 kg)
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"Bourguignon" Stewing Beef (0.900/1.100 kg)
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"Paleron" Beef Chuck Top Blade Steak (0.480/0.520 kg)
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"Jarret" Boneless Shank Stewing Beef (0.900/1.100 kg)
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"Nerveux de Gite" Beef Outside Round (0.480/0.520 kg)
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"Macreuse" Beef Shoulder Clod Eye (0.480/0.520 kg)
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"Hampe" Beef Skirt Steak (0.280/0.320 kg)
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"Noix de Basse Côte" Beef Chuck Steak (0.340/0.380 kg)
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Inside Round Beef Diced (0.480/0.520 kg)
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"Tournedos" Beef Rump Medallions (0.340/0.380 kg)
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Beef Rump Steak (0.280/0.320 kg)
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"Bavette d'Aloyau" Beef Thin Skirt Steak (0.580/0.620 kg)
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"Bavette d'Aloyau" Beef Thin Skirt Steak (0.280/0.320 kg)
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"Vicomte de Chateaubriand" Tenderloin/Fillet Beef Medaillon (0.700/0.720 kg)
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