The Charolais (Shar-o-lay) cattle, like many breeds, originated in France in as early as 870 A.D. The breed was widely known for draft, milk and meat. Since the mid 1700's the Charolais have been bred specifically for their high quality meat.

The purebred Charolais cattle are white or cream color. The crossbred Charolais can be smoky, tan, or rust colored, depending on the genetics.

Charolais are considered some of the choicest beef cattle in the world, according to David Downie, EPICUREAN magazine.

To many tastes, Charolais is some of the most mouthwatering, perfectly marbled, meltingly tender beef anywhere.

It's juicy and buttery without being fatty, spreading an irresistible nutty flavor across the tongue and palate.

Connoisseurs compare it with other premium European beef varieties, though it is often more tender. Its exceptional flavor and wholesomeness made
Charolais beef one of the first French delicacies to earn the country's coveted Label Rouge for certified top-quality meat.

Simply stated, to get a red label, the taste of the ingredient or product must stand out, and the method of production or growing is strictly regulated.