Bœuf du Maine

Bœuf du Maine is a fresh bovine meat produced in the departments of Sarthe and Mayenne and adjacent territories in western France. Its PGI status reflects a historical reputation dating to the end of the eighteenth century and a production method rooted in traditional rearing on natural forage in a region characterised by grassland.

About this designation

Bœuf du Maine is registered as a PGI under file number PGI-FR-0183, with EU protection granted on 21 June 1996, and is recorded in eAmbrosia under identifier EUGI00000013199. The designation covers fresh bovine meat. The delimited geographical area comprises the departments of Sarthe and Mayenne and their adjacent cantons, the department of Maine-et-Loire and its adjacent districts, and the districts of Mortagne and Alençon in Orne. Production is based on traditional rearing in the region using natural forage. The nature of the soil makes the region rich in grassland, which the specification identifies as favouring the growth of the animals. Traceability is maintained through an identity card bearing the tag number that accompanies each animal to the slaughterhouse; at the slaughterhouse, a tamper-proof identification sheet is attached to each quarter. Labelling takes the form of identification sheets attached to each carcase. The applicant group was the Association pour la promotion du label viande de Boeuf fermier du Maine, based in Evron. The control body named in the specification is the Comité de certification du BOEUF FERMIER DU MAINE, also based in Evron. The reputation of Bœuf du Maine is documented from the end of the eighteenth century, supported by livestock markets in the region that contributed to its wide distribution.

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

Distinctive facts

• Registered as a PGI on 21 June 1996 under file number PGI-FR-0183, eAmbrosia identifier EUGI00000013199.
• The delimited area covers the departments of Sarthe and Mayenne, adjacent cantons, the department of Maine-et-Loire, and the districts of Mortagne and Alençon in Orne.
• Each animal is accompanied by an identity card bearing its tag number, and a tamper-proof identification sheet is attached to each quarter at the slaughterhouse.
• The specification links the designation's reputation to the end of the eighteenth century and to the region's established livestock markets.

Tasting notes

Maine beef IGP from heritage Maine-Anjou breed.

HoReCa use

Loire Valley and western France regional preparations.

Packaging

• Same as other beef IGPs