Trade unions - Professional organizations Aveyron

In 1996, a group of Aubrac cow breeders decided to create the Boeuf Fermier Aubrac association. Grouped under the Label Rouge, the association's breeders share the same passion for their profession. They produce quality meat, reconciling tradition, animal welfare, regional development and respect for the consumer. The association's aim is to promote the Aubrac breed, and to produce quality meat that consumers can trust.

Veau d'Aveyron et du Ségala is a farm-raised veal, born and raised on the farm in spacious stables, in a region with a long tradition of livestock farming: Ségala. This region, in the north of Occitanie, straddles the Aveyron, Tarn, Lot, Tarn-et-Garonne and Cantal departments. The association, which meets the requirements of Label Rouge and IGP, brings together the breeders of this unique, ancestral know-how. You can find their meats in numerous outlets across France.