April heralds the return of our cows to the field
As spring sets in, our cows return to the pastures. But this year, we’re taking this step with a new breed, the Parthenaise. Discover the reasons for this change and the promise it holds for the future of our farm.
Why do we keep our cows in the barn for four months in winter?
Winter weather conditions can be difficult, with cold temperatures, frequent precipitation and sometimes even snowfall, making pastures unsuitable for the health and well-being of cows. What’s more, grass doesn’t grow as abundantly in winter, meaning that pastures can’t provide enough feed to sustain the herd.
By keeping cows in the barn over winter, farmers can better control their diet, health and reproduction, guaranteeing their well-being and safety during the coldest months of the year.
Goodbye Salers, hello Parthenaises
This year also marks a major transition in our cattle breeding: the end of the Salers breed in favor of the Parthenaises. The Parthenaise breed is the perfect compromise between the robustness of traditional cattle and the quality of their meat. Parthenaises offer more flavorful, tender meat, while fattening in a natural way, in perfect harmony with our commitment to the environment.
New Teroir de Magerotte butchery
In addition to these changes, we are about to open our new butcher shop, Teroir de Magerotte, in June 2024 in Rochefort. This butcher’s shop will offer an exceptional selection of quality products, not only from our own farms. The boutique will feature products from partner farms, offering our customers an authentic and varied culinary experience.
In conclusion
In conclusion, the return of our cows to the field, accompanied by the introduction of the Parthenaise breed, marks an exciting new phase for our farm. We look forward to sharing the fruits of these changes with you in our restaurants and at Teroir de Magerotte butchery. Stay tuned for more exciting updates on our farming journey.
