Veau d'Aveyron et du Ségala

Veau d'Aveyron et du Ségala is a heavy farm veal calf, raised on mother's milk supplemented by cereals, and slaughtered at no later than 10 months. Carcass weight ranges from 170 to 270 kg, with female carcasses from 170 to 250 kg and male carcasses from 190 to 270 kg. Production is confined to 75 cantons across five French departments.

About this designation

Registered as a PGI on 21 June 1996 under file number PGI-FR-0187 (eAmbrosia identifier EUGI00000013203), Veau d'Aveyron et du Ségala designates heavy farm veal calf carcasses produced within a defined area of 75 cantons spanning the departments of Aveyron, Tarn, Lot, Tarn-et-Garonne, and Cantal. Calves must be sired by beef cattle out of cows from traditional dairy stock and raised on mother's milk supplemented by cereals, to which they have free access from birth. Live weight of the finished calf ranges from 250 to 420 kg. Slaughter must occur at no later than 10 months of age, at which point carcass weight falls between 170 and 250 kg for females and 190 to 270 kg for males. Each calf is identified from birth with two ear tags, one bearing an individual number and one bearing the designation name. At the slaughterhouse, the carcass carries a label naming the breeder. Documentary records are maintained throughout the production process. The inspection body is Qualisud, based in Saint-Sever. The responsible group is the Interprofession régionale du veau d'Aveyron et du Ségala (IRVA), headquartered in Rodez. A 2008 amendment corrected the maximum carcass weights, which had been set incorrectly in the original specification due to an error in the assessment of yield at slaughter.

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-0187, eAmbrosia identifier EUGI00000013203.
• Calves are slaughtered at no later than 10 months of age, with live weight ranging from 250 to 420 kg.
• Female carcasses must weigh 170 to 250 kg; male carcasses 190 to 270 kg — limits corrected by Commission Regulation (EC) No 1069/2008.
• Each calf is tagged from birth with an individual number and a label bearing the designation name; the carcass carries a breeder-identified label at slaughter.

Tasting notes

Aveyron-Ségala veal IGP from milk-fed calves. Pale pink delicate flesh, fine texture, mild sweet-creamy flavor.

HoReCa use

Premium veal preparations — escalope de veau, blanquette de veau, foie de veau; classic French bistro veal.

Packaging

• carcass-side-50-80kg
• primal-cuts-vacuum-various
• escalope-200g
• foie-de-veau-200g
• ris-de-veau-300g