Bœuf de Bazas

Bœuf de Bazas is fresh beef from Bazadais or Blonde d'Aquitaine cattle, or crosses between these two breeds, born, raised, fattened, and slaughtered within a defined production area centred on the Gironde. Eligible animals must meet specified age, carcass weight, conformation class, and fat-score requirements, and meat must undergo a minimum maturation period before sale.

About this designation

Registered as a PGI on 21 April 2004 under file number PGI-FR-0344 (eAmbrosia identifier EUGI00000013711), Bœuf de Bazas covers fresh meat — whole carcasses, sides, quarters, and cuts — from Bazadais or Blonde d'Aquitaine cattle, or crosses between these two breeds. The production area encompasses the department of the Gironde, specified cantons in the Landes, and bordering cantons in Lot-et-Garonne and Gers. All stages — birth, rearing, fattening, and slaughter — must take place within this area, and registered abattoirs are located within it. Age at slaughter ranges from no less than 30 months for heifers to no more than 108 months for cows; steers must be slaughtered between 36 and 60 months. Minimum carcass weights are 300 kg for heifers and cows and 380 kg for steers. Carcasses must fall within conformation classes E, U, or R and carry a fat score of 3 or 4. Meat colour must be bright red, and maturation must last at least 10 days. Cattle must spend at least seven months of the year at pasture and are reared in a suckler herd. The fattening period lasts at least four months. Each carcass is stamped with the Bœuf de Bazas logo in food-grade ink, and a numbered guarantee certificate accompanies each carcass, side, or quarter sold to a butcher. The inspection body is Qualisud, accredited to EN 45011. The responsible national authority is the Institut National de l'Origine et de la Qualité (I.N.A.O.).

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 21 April 2004 under file number PGI-FR-0344, eAmbrosia identifier EUGI00000013711.
• Eligible breeds are limited to Bazadais, Blonde d'Aquitaine, and crosses between these two breeds; no other breed is permitted.
• Minimum carcass weight is 300 kg for heifers and cows and 380 kg for steers; carcasses must be conformation class E, U, or R with a fat score of 3 or 4.
• Each carcass is stamped with the Bœuf de Bazas logo in food-grade ink and accompanied by a numbered guarantee certificate linking the animal's national identification number to its slaughter number.

Tasting notes

Aquitaine beef from heritage Bazadaise breed. Firm well-marbled meat, robust beefy flavor.

HoReCa use

Premium south-west beef preparations; pairs with Bordeaux reds (Médoc, Saint-Émilion).

Packaging

• Same primal/cut formats as other beef IGPs