Fresh meat and offal

‘Veau d’Aveyron et du Ségala’

Heavy farm veal calf carcasses (170 to 270 kg) slaughtered at no later than 10 months, with pink, tender and tasty flesh.

The calves are born and raised in 75 cantons across the departments of Aveyron, Tarn, Lot, Tarn-et-Garonne and Cantal:

Aveyron: Aubin, Baraqueville, Belmont sur Rance, Bozouls, Capdenac Gare, Cassagnes Begonhes, Conques, Decazeville, Entraygues, Espalion, Estaing, Laissac, La Salvetat Peyrales, Marcillac, Montbazens, Mur de Barrez, Najac, Naucelle, Pont de Salars, Requista, Rieupeyroux, Rignac, Rodez Est, Rodez Ouest, Saint-Affrique, Saint-Amans-des-Cots, Saint-Beauzely, Saint-Rome-de-Tarn, Saint-Sernin-sur-Rance, Salles Curan, Vezins de Levezou, Villefranche de Rouergue, Villeneuve d’Aveyron. Cantal: Maurs, Montsalvy, Saint-Mamet-La-Salvetat. Lot: Bretenoux, Cajarc, Figeac Est, Figeac Ouest, Lacapelle Marival, Latronquiere, Limogne, Livernon, Sousceyrac, Saint Cere, Vayrac. Tarn: Alban, Albi Centre, Albi Nord, Albi Sud, Brassac, Castelnau de Montmiral, Cadalen, Carmaux Nord, Carmaux Sud, Castres, Cordes, Gaillac, Graulhet, Lacaune, Lautrec, Lisle-sur-Tarn, Monesties, Montredon Labessonnie, Pampelone, Realmont, Roquecourbe, Vabre, Valderies, Valence d’Albi, Vaour, Villefranche d’Albi, Tarn-et-Garonne: Caylus, Saint Antonin-Noble-Val.

Births are recorded and calves identified using two tags, one bearing an individual number and the other a label ‘Veau d’Aveyron et du Ségala’.

At the slaughterhouse the carcass is identified by a label bearing the name of the breeder.

In addition to this measure, documentary records are kept throughout the process.

Calves are sired by beef cattle out of cows from traditional dairy stock. They are raised on mother’s milk supplemented by cereals to which they have free access from birth.

Historical link: This production of heavy veal calves results from the existence of the herd and long-standing production of cereals in the region. For example, rye (seigle) has given its name to the region: Ségala.

Link to the local region: the link with the geographical origin derives from:

A specific feature: the method of raising on mother’s milk supplemented by cereals from birth produces heavy calves; and

A reputation for quality going back to the 19th century for consumers in South-East France and the Paris region, and to the mid-20th century for Italian and Spanish consumers.

Name: Qualisud Address: 15, avenue de Bayonne, F-40500 Saint-Sever Tel: (33) 558 06 15 21 Fax (33) 558 75 13 36 e-mail: qualisud@wanadoo.fr

‘Veau d’Aveyron et du Ségala’.