{"id":3225,"date":"2021-01-19T19:42:22","date_gmt":"2021-01-19T18:42:22","guid":{"rendered":"https:\/\/www.blonde-aquitaine.com\/allevamento\/"},"modified":"2024-07-22T17:00:28","modified_gmt":"2024-07-22T15:00:28","slug":"farming","status":"publish","type":"page","link":"https:\/\/www.blonde-aquitaine.com\/en\/farming\/","title":{"rendered":"Farming"},"content":{"rendered":"

[vc_row full_width=”stretch_row_content_no_spaces” content_placement=”middle” background_parallax=”on” uniqid=”5f733e3de3d34″ css=”{“mobile_portrait“: {“undefined“: “Pulisci“},“mobile_landscape“: {“undefined“: “Pulisci“},“tablet_portrait“: {“undefined“: “Pulisci“},“tablet_landscape“: {“undefined“: “Pulisci“},“desktop“: {“undefined“: “Pulisci“}}” background_image=”3499″][vc_column uniqid=”5f734e5fc9cc3″]

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Blonde d'Aquitaine<\/div>\n

Farming<\/h2>\n <\/div>\n [\/vc_column][\/vc_row][vc_row uniqid=”5f735282ea81c” css=”{“mobile_portrait“: {“margin-bottom“: “40px“,“undefined“: “Pulisci“},“mobile_landscape“: {“undefined“: “Pulisci“},“tablet_portrait“: {“undefined“: “Pulisci“},“tablet_landscape“: {“undefined“: “Pulisci“},“desktop“: {“undefined“: “Pulisci“}}”][vc_column uniqid=”5f7754c438384″]
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The production cycle<\/div>\n

Animal welfare turns into quality<\/h3>\n <\/div>\n [vc_column_text uniqid=”5f7982b6d83fc” css=”{}”]The Blonde d\u2019Aquitaine breed has been farmed in Italy since the 1960s<\/strong>, especially in the North and particularly in Piedmont, where over the years a whole production chain has been developed. Nowadays, the production chain comprises hundreds of producers who farm over 60.000 animals.[\/vc_column_text]
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Feed-lot cattle<\/div>\r\n
Calves<\/div>\r\n
Adjustment stage<\/div>\r\n
Fattering<\/div>\r\n
Finishing<\/div>\r\n
Cull cows<\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n
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[vc_single_image image=”3163″ img_size=”full” css=”.vc_custom_1618251362862{margin-top: 20px !important;margin-bottom: 10px !important;}”][vc_column_text uniqid=”60072905d9846″]In the summer they follow their mothers to pastures and they live and get fed in a natural environment. Depending on the region, upon weaning (when they are about 5-7 months old) they are transferred to farms different from that of origin to start fattening. 80% of them are imported to Piedmont, in Italy, whereas a share is destined for the Spanish market and a small minority to north-western Europe.[\/vc_column_text]<\/div>\r\n
[vc_single_image image=”3706″ img_size=”full” css=”.vc_custom_1618251449941{margin-top: 20px !important;margin-bottom: 10px !important;}”][vc_column_text uniqid=”5f8dc98c53cfc”]In compliance with tradition, the Blonde d\u2019Aquitaine is farmed in Italy through young male bovines (broutards in French) previously imported from France<\/strong>, particularly from the south-west region (Aquitaine) on the border with Spain, next to the Pyrenees.<\/p>\n

Once they have been weaned in the farm of origin and mainly raised on pasture, the young animals arrive in Italian farms when they reach on average between 250 and 350 kg<\/strong> of weight and are 6-12 months old. These animals are no longer fed on mother\u2019s milk and have a well-formed and functioning rumen necessary to star the so-called \u201cfattening cycle<\/strong>\u201d.[\/vc_column_text]<\/div>\r\n

[vc_single_image image=”3712″ img_size=”full” css=”.vc_custom_1618251487393{margin-top: 20px !important;margin-bottom: 10px !important;}”][vc_column_text uniqid=”5f8dc9ce8a722″]The fattening cycle of the Blonde d\u2019Aquitaine starts with a first stage of adjustment which lasts about 30\/40 days in which calves are divided into homogeneous lots by weight and age and are placed in multiple stalls which normally contain 6-12 animals<\/strong>.
\nIn this first stage, their diet mainly consists of cereals (corn, barley, wheat<\/strong>, etc.), but hay<\/strong> and fibres<\/strong> are still important as they help cattle adapt to their new environment and it is a necessary step before they are fed more concentrate feed rich in starch and sugar<\/strong>.<\/p>\n

In this phase, animal welfare<\/strong> plays a fundamental role since, after such a long and hard journey, the animals need to rest as soon as they are unloaded. Much attention is devoted to the management of litters and troughs<\/strong> so that the bovines can drink and lie down at their own convenience. Upon unloading, the animals are checked one by one and within a few days they are vaccinated against the most widespread viral respiratory diseases<\/strong>.
\nVery often they are given a skin anthelmintics so as to prevent bacteria responsible for skin disease from spreading.[\/vc_column_text]<\/div>\r\n

[vc_single_image image=”3703″ img_size=”full” css=”.vc_custom_1618251509206{margin-top: 20px !important;margin-bottom: 10px !important;}”][vc_column_text uniqid=”5f8dc9e8aecd7″]After this first adjustment phase, the calves are ready to start proper fattening. Unless it is otherwise agreed, the homogeneous lots created upon arrival are not normally modified<\/strong> because within each animal group a hierarchy necessary to maintain peace and tranquillity in the stall has been established. The feed ration undergoes some first adjustments due to the need to increase the share of proteins and starch<\/strong>. This way, the animals are able to turn what they eat into muscle mass to their fullest genetic potential.
\nThe core step of the fattening cycle lasts between 4 and 5 months<\/strong> and is at the heart of the productive cycle. During this stage, it is fundamental to minimize any kind of stress<\/strong> (thermal, food, or social related, etc.) as much as possible so that the bovines can grow without contracting any serious disease.[\/vc_column_text]<\/div>\r\n
[vc_single_image image=”3709″ img_size=”full” css=”.vc_custom_1618251531461{margin-top: 20px !important;margin-bottom: 10px !important;}”][vc_column_text uniqid=”60072995ceb91″]Before leaving the farm for the slaughterhouse, Blonde d\u2019Aquitaine cattle still have to undergo a very important phase which is typical of this breed and of this bovine typology \u2013 the so-called finishing<\/em><\/strong>. It consists of a period of about 20-30 days whose main aim is to increase the bovines\u2019 intramuscular fat<\/strong> so that the taste and tenderness of their meat can be improved. The feed ration undergoes further adjustments by adding sugars<\/strong> and slightly decreasing the share of proteins and fibres.
\nOnce finishing is over, the bovines are ready to go to the slaughterhouse where the processing stage<\/strong> takes place.
\nThe cattle\u2019s average weight at the end of the cycle varies between 650 and 750 kg and the age of male animals is between 16 and 22 months.[\/vc_column_text]<\/div>\r\n
[vc_single_image image=”3157″ img_size=”full” css=”.vc_custom_1618251569111{margin-top: 20px !important;margin-bottom: 10px !important;}”][vc_column_text uniqid=”600729ad4ac25″]The age of these animals varies, but in order for them to obtain a quality label they must be slaughtered before they turn 9 years old. The finishing period \u2013 a process carried out by 75% of French Blonde d\u2019Aquitaine farmers<\/strong> \u2013 lasts between 6 and 8 months and takes place in the farm after the animals\u2019 breeding career is over, according to protocols which may vary from region to region.
\nSome fattening houses are specialised in this kind of production.
\nAbout 100.000 Blonde d\u2019Aquitaine cull cows are produced every year. Their carcass weight is of 480 kg (it is the heaviest of all French breeds) and 60% of the carcasses are classified as \u201cU\u201d according to European ratings.
\nTheir meat is red and well defined. It is particularly appreciated by traditional butchers who offer their customers high-quality, quick-cooking cuts, an excellence of French culinary arts.[\/vc_column_text]<\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n [\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content_no_spaces” background_parallax=”on” uniqid=”60080d6df727f” background_image=”3349″][vc_column]
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Farming<\/div>\n <\/div>\n <\/div>\n <\/div>\n
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\n \n <\/i>\n <\/span>\n Play video<\/span>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n [\/vc_column][\/vc_row][vc_row uniqid=”60080da4c543a”][vc_column uniqid=”60080dba623df”][vc_empty_space height=”20px”][vc_single_image image=”2525″ img_size=”full” alignment=”center” css_animation=”fadeIn”][\/vc_column][\/vc_row][vc_row el_class=”hide-desktop” uniqid=”602d2997ac4da”][vc_column][vc_single_image image=”3017″ img_size=”full” css_animation=”fadeInUp” css=”.vc_custom_1613572447990{margin-top: 0px !important;margin-bottom: 0px !important;}”][\/vc_column][\/vc_row][vc_row full_width=”stretch_row” background_parallax=”on” text_overlay=”on” uniqid=”5f775d6008098″ text_overlay_text=”Italy.” text_overlay_offset=”0″ text_overlay_hex=”rgba(255,255,255,0.39)” background_offset_top=”100″ background_image=”2184″ el_class=”parallax”][vc_column][vc_row_inner][vc_column_inner el_class=”testo” width=”1\/2″ css=”.vc_custom_1613572402469{background-color: rgba(255,255,255,0.85) !important;*background-color: rgb(255,255,255) !important;}”]
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Blonde d\u2019Aquitaine consumption in Italy<\/div>\n

Top-quality meat<\/h3>\n <\/div>\n [vc_column_text uniqid=”5f774c66b44d9″ css=”{“mobile_portrait“: {“margin-right“: “20px“,“margin-left“: “20px“,“undefined“: “Pulisci“},“mobile_landscape“: {“undefined“: “Pulisci“},“tablet_portrait“: {“undefined“: “Pulisci“},“tablet_landscape“: {“undefined“: “Pulisci“},“desktop“: {“undefined“: “Pulisci“}}”]In Italy people normally consume meat from animals slaughtered at a young age (on average between 15 and 20 months old) and mainly from whole male carcasses. Less present are female cattle, which however play an important role because they are often sold in top-quality points of sales \u2013 the so-called meat boutiques<\/strong><\/em> \u2013 because of their exquisite taste.<\/p>\n

Blonde d\u2019Aquitaine meat is enhanced in some dishes typical of the Italian region where it is mostly consumed \u2013 Piedmont. Among the dishes that best enhance its taste we can find knife-cut tartare, roast beef, thigh steaks<\/strong>, and any other medium-cooked dish<\/strong> that doesn\u2019t require long cooking.[\/vc_column_text][\/vc_column_inner][vc_column_inner el_class=”empty” width=”1\/2″][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css=”{“mobile_portrait“: {“margin-bottom“: “40px“,“undefined“: “Pulisci“},“mobile_landscape“: {“undefined“: “Pulisci“},“tablet_portrait“: {“undefined“: “Pulisci“},“tablet_landscape“: {“undefined“: “Pulisci“},“desktop“: {“undefined“: “Pulisci“}}”][vc_column]

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Blonde d'Aquitaine meat labels<\/div>\n

Italy and France<\/h3>\n <\/div>\n [\/vc_column][\/vc_row][vc_row][vc_column width=”1\/6″][vc_single_image image=”2828″ img_size=”full” alignment=”center” css_animation=”fadeInLeft” css=”.vc_custom_1603206725348{margin-bottom: 0px !important;}”][\/vc_column][vc_column width=”5\/6″][vc_column_text uniqid=”5f8efd8a719f3″ css=”{}”]Recognised by Decree No. 828 of 28\/02\/2018 of the Italian Ministry of Agricultural, Food and Forestry Policies, Consorzio Sigillo Italiano is a Consortium whose aim is to promote all products obtained by adopting any production regulations<\/a> approved in the frame of the National Quality Scheme applied to Zootechnics (SQNZ).
\nBlonde d\u2019Aquitaine farmers participating in this project adhere to the \u201cVitellone e Scottona ai cereali\u201d production regulation and are represented by Asprocarne Piemonte within the Consortium.
\nA strong and authoritative brand aimed at helping consumers recognise the quality of Italian farmers\u2019 produce. The Consorzio Sigillo Italiano label represents an absolute guarantee of the product\u2019s origin and the quality.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/6″][vc_single_image image=”3154″ img_size=”full” alignment=”center” css_animation=”fadeInLeft” css=”.vc_custom_1613572458503{margin-bottom: 0px !important;}”][\/vc_column][vc_column width=”5\/6″][vc_column_text uniqid=”60072a19e9d1f”]In France there are of course many \u201cLabels Rouges\u201d which highlight the excellence of Blonde d\u2019Aquitaine meat while meeting the needs of very strict production specifications. Indeed, there are two main types of labels giving further value to the Blonde d\u2019Aquitaine:<\/p>\n
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  • National labels such as B\u0153uf Blond d\u2019Aquitaine or la Blonde de nos Pr\u00e9s;<\/li>\n
  • Local labels \u2013 for instance B\u0153uf de Chalosse, B\u0153uf de Bazas, B\u0153uf fermier de Vend\u00e9e \u2013 where the Blonde d\u2019Aquitaine stands as one of many other available breeds.<\/li>\n<\/ul>\n

    The ambition of public authorities and beef sector professionals is to significantly develop the Labels Rouges in the near future so as to better meet consumers\u2019 needs in terms of product quality and animal well-being, all while highlighting farmers\u2019 hard work.[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”hide-desktop”][vc_column][vc_single_image image=”3110″ img_size=”full” css_animation=”fadeInUp” css=”.vc_custom_1613572600255{margin-top: 0px !important;margin-bottom: 0px !important;}”][\/vc_column][\/vc_row][vc_row full_width=”stretch_row” background_parallax=”on” text_overlay=”on” uniqid=”60072aaebb540″ text_overlay_text=”France.” text_overlay_offset=”0″ text_overlay_hex=”rgba(255,255,255,0.39)” background_offset_top=”100″ background_image=”3110″ el_class=”parallax”][vc_column][vc_row_inner][vc_column_inner el_class=”testo” width=”1\/2″ css=”.vc_custom_1613572611533{background-color: rgba(255,255,255,0.85) !important;*background-color: rgb(255,255,255) !important;}”]

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    Blonde d\u2019Aquitaine consumption in France<\/div>\n

    Organoleptic characteristics<\/h3>\n <\/div>\n [vc_column_text uniqid=”60072a8135de8″ css=”{“mobile_portrait“: {“margin-right“: “20px“,“margin-left“: “20px“,“undefined“: “Pulisci“},“mobile_landscape“: {“undefined“: “Pulisci“},“tablet_portrait“: {“undefined“: “Pulisci“},“tablet_landscape“: {“undefined“: “Pulisci“},“desktop“: {“undefined“: “Pulisci“}}”]Blonde d\u2019Aquitaine meat is praised by both professionals and less-informed consumers for its exceptional natural tenderness, a characteristic which makes it a unique and popular meat.
    \nOther specific traits of Blonde d\u2019Aquitaine meat are the fineness of its muscular tissue and its low level of fat content which make it a dietary product without altering its gustatory qualities.
    \nIn France, consumers traditionally prefer meat from female cattle, particularly from cull cows which have undergone a long fattening and finishing process once their reproductive career is over.
    \nEvery year between 90.000 and 100.000 Blonde d\u2019Aquitaine cows destined for the domestic market are slaughtered in France.
    \nThe majority of these high-end meat products are enhanced in traditional butchers\u2019 shops and in traditional departments of supermarkets and hypermarkets, where they are sold in cuts under official quality marks or specific labels. Therefore, consumers purchase high-quality cuts to be braised or roasted, such as filets<\/strong>, tenderloins<\/strong>, T-bone steaks<\/strong>, sirloin steaks<\/strong>, rump steaks, entrecote steaks, and flank steaks<\/strong>, and they taste them with their family, their friends, or during festivities.
    \nThanks to its physical structure and its specificities, the Blonde d\u2019Aquitaine, a large-format meat breed with premium performances<\/strong>, makes possible to have such a wide array of cuts \u2013 especially high-quality ones, provided one can process its meat professionally.
    \nIn other words, the Blonde d\u2019Aquitaine is a naturally tender and generous cattle breed<\/strong>.[\/vc_column_text][\/vc_column_inner][vc_column_inner el_class=”empty” width=”1\/2″][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"

    [vc_row full_width=”stretch_row_content_no_spaces” content_placement=”middle” background_parallax=”on” uniqid=”5f733e3de3d34″ css=”{“mobile_portrait“: {“undefined“: “Pulisci“},“mobile_landscape“: {“undefined“: “Pulisci“},“tablet_portrait“: {“undefined“: “Pulisci“},“tablet_landscape“: {“undefined“: “Pulisci“},“desktop“: {“undefined“: “Pulisci“}}” background_image=”3499″][vc_column uniqid=”5f734e5fc9cc3″][\/vc_column][\/vc_row][vc_row uniqid=”5f735282ea81c” css=”{“mobile_portrait“: {“margin-bottom“: “40px“,“undefined“: “Pulisci“},“mobile_landscape“: {“undefined“: “Pulisci“},“tablet_portrait“: {“undefined“: “Pulisci“},“tablet_landscape“: {“undefined“: “Pulisci“},“desktop“: {“undefined“: “Pulisci“}}”][vc_column uniqid=”5f7754c438384″][vc_column_text uniqid=”5f7982b6d83fc” css=”{}”]The Blonde d\u2019Aquitaine breed has been farmed in Italy since the 1960s, especially in the North and particularly in Piedmont, where over […]<\/p>\n","protected":false},"author":8,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-landing.php","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"acf":[],"yoast_head":"\nFarming - 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