The landscape of beef production in France is witnessing a significant cultural and agricultural evolution, captured through recent events highlighting the importance of local cattle breeds and innovative farming techniques.
On March 6, 2025, the Association Normandie viande bio opened the doors of Belleau farm in Pays d'Auge, Calvados, to explore the theme of breed change within a beef cattle system. This open house was aimed at facilitating discussions around the impacts of such changes in local beef production.
Ambroise Piednoir, who operates Belleau farm, made a notable shift from raising Salers cattle to adopting the Aubrac breed in 2011. Since then, he has not only adapted to the unique traits of this breed but has also diversified into poultry production since 2018, aiming to enhance customer engagement for his cider production. "C'était pour ramener du client pour le cidre. Ça entraîne de l'achat additionnel," Piednoir explained, emphasizing his strategy of integrating various products.
Discussing the Aubrac breed, Piednoir shared, "L’Aubrac, son seul problème, c'est de tout donner pour son veau. Résultat, elles peuvent fondre à 200-250 kg de carcasse," illustrating the breed's commitment to calf rearing and productivity. These initiatives reflect the contemporary approaches farmers like Piednoir are adopting in response to market demands and environmental considerations.
Meanwhile, on March 19, 2025, the merged Salers unions of Haute-Loire and Ardèche convened their general meeting at the farm of president Pierre-Jean Bielle in Volpilière, Mazeyrat-d'Allier. This gathering featured around fifty breeders who shared insights and updates regarding their practices and the health of the Salers breed population.
Bielle, who has been farming Salers since he began his career in 2018, provided a tour of his facilities, which house approximately one hundred beef cows. The Salers breed, known for producing high-quality beef and good milk yields, continues to thrive in this region, boasting a stable population of about 3,000 cows since 2020, accounting for 10% of the local herd. Philippe Halter, a bovine meat advisor with the Haute-Loire agriculture chamber, elaborated, "Les races allaitantes se sont développées par conversion d’élevages laitiers, ce qui explique leur progression en Haute-Loire," highlighting how market trends have influenced breed expansion.
The day's agenda also included discussions on upcoming events like the sales of breeders and promotion initiatives for the 'Le bœuf de Haute-Loire' brand, which aims to create a more localized market. An event set for April 12, 2025, at Super U store in Langeac will invite local residents to explore the exceptional qualities of this region's beef.
Additionally, at Gaec des Prairies in Maurs, Cantal, a revolutionary approach is utilized for cattle feeding. For over twenty-five years, the farm has implemented a system allowing cows free access to grass silage silos. This method not only reduces the costs associated with feed distribution but also streamlines daily operations. Each building at Gaec des Prairies requires only about 45 minutes of labor each morning, effectively maintaining good animal welfare while optimizing time management for farmers.
During these operations, cows consume a diet primarily based on silage, which is critical for proper nutrition. Corentin Roquessolane, a member of Gaec des Prairies, explained, "Nous faisons ainsi des économies sur le coût de distribution de l’alimentation," reaffirming the commitment to economic efficiency.
The integration of various systems, such as calculated daily feeding and the effective use of grass silage, contributes to the overall productivity and health of approximately 450 to 500 animals on the farm. The aged silos are managed with precision to align with nutritional values, ensuring that smart farming practices lead to robust livestock management.
The emphasis on local breeds and sustainable farming methods reflects the dedication of modern French farmers to both tradition and innovation. As Ambroise Piednoir, Pierre-Jean Bielle, and the members of Gaec des Prairies demonstrate through their practices, the future of beef production is being shaped by a commitment to quality, sustainability, and community engagement.
