veau de l Aveyron
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00:00 Gentlemen, we needed a few highlights from a great moment in Barackville.
00:04 As soon as we talk about the Aveyron, I have my ears open.
00:07 The 26th edition of the Butt Pack contest in Barackville and the Ségala calf.
00:13 I like when I hear the Ségala calf.
00:21 Dear Olivier, you are a farmer, Guillaume is in the butcher's line.
00:25 When we talk about expertise, passion, pride in farming,
00:29 you have brought a high quality meat that seduces our families,
00:35 but also all the chefs of gastronomy and bistronomy.
00:38 It is a meat that is prepared easily, without being very good in cooking or anything.
00:45 It is a meat that is prepared very easily.
00:47 The advantage is that it has a lot of taste and is very fragrant.
00:51 In addition, with breeding that corresponds to the search at this time to want to consume a local product,
01:01 since it is the Aveyron, it comes from us, and then of good quality,
01:05 and raised in a way that is the most noble in the sense of raising the calf itself.
01:11 It is his mother who raises his calf.
01:14 He heads to his mother.
01:16 A family of breeders.
01:18 My parents were breeders, they had been raising calves for a long time,
01:23 except that it was not in a framework of the label, of IGP, which was created.
01:29 This label, Vaux d'Aveyron, Vaux du Ségala, was created about thirty years ago.
01:34 It is by following that I took the aftermath of my parents,
01:37 and I continued to produce this meat by heading my calves morning and evening,
01:43 and raising, as I said, in a very healthy way.
01:46 This singularity of taste, of pleasure in the mouth, of a meat, I would say, formidable.
01:53 Too bad, we may buy a little less, but we put the price on it,
01:56 because it is all the work upstream that Olivier just told us.
01:59 This quality, I would say, it does not even have a price for me.
02:02 Yes, I totally agree.
02:04 Our job is really to value an exceptional product, as you said,
02:08 and it is true that when it comes to us, it is really beautiful.
02:12 We work it, we make it taste,
02:15 and it is always the same, to taste is to adopt.
02:18 So how do we sublimate this Vaux d'Aveyron and Ségala?
02:22 I am not a cook either.
02:24 Yes, but some advice.
02:26 No, it's the simplest.
02:28 The barbecue cuts, to come back with different cooking,
02:32 a roast, a family roast on Sunday,
02:35 it's to put a festive dish back.
02:39 Prepared, cooked, simmered.
02:41 This tasty side that goes down in the throat,
02:44 and that creates a lot of pleasure.
02:46 Yes, it melts in the mouth.
02:48 And it's true that the tasting, the animation in the store,
02:51 the visit of our breeders in our sales points,
02:54 it's really a plus, it's really for our customers, it's really top.
02:57 Olivier, we have to address all our friends from the restaurant.
03:00 This Vaux d'Aveyron and Ségala, we mentioned it at the moment,
03:04 it has to be really good.
03:06 If we're going to grab it by the hair, quietly.
03:09 A very hot pan, very hot, just a little bit of fat inside.
03:13 You put it in, it fries, it will white out on the outside,
03:18 you turn it two or three times for the scallops,
03:21 on the inside it will stay pink.
03:23 Outside it's white, inside pink.
03:25 A little salt, a little cooking, and that's enough.
03:27 Don't invent a sauce, it's useless.
03:29 It has enough taste to expose it in the mouth.
03:32 And especially the ventilation,
03:34 when you eat it, you eat a terroir,
03:37 you eat family farms on a beautiful land,
03:41 on beautiful landscapes, with valleys, with hedges, wood.
03:46 We, the Vaux d'Aveyron, it's the country of a thousand hills,
03:50 of a thousand valleys, of a thousand hills.
03:53 It's not a flat landscape, it's a beautiful landscape with meadows,
03:58 where the seas will pasture to make their milk,
04:02 they will give it to the calves,
04:05 and give this meat that is good.
04:08 In addition to making you happy in the mouth,
04:11 you make yourself happy in a region,
04:14 you close your eyes and you see this beautiful region
04:17 with the cows outside that graze outside.
04:19 And you serve many families,
04:24 family farms that serve to raise these animals.
04:29 I just have a friend that I have to invite, it's the Marseillais.
04:32 He mixes well with that.
04:35 We'll meet again soon.
04:37 I was Ravie, welcome to this 60th edition of the SIA.
04:41 ♪ ♪