The young bull meat of the brand Maxi France comes exclusively from France and impresses with its special tenderness. The beef breeds from which the young bull meat comes are the meat and dual-purpose beef breeds Charolais, Blonde d’Aquitaine, Normande, Limousin, Salers, Montbéliarde and their crossbreeds. The suppliers are handpicked on site and employees are often on the road in France to visit the farms and to check that everything is in order.
The animals are reared and kept in a manner appropriate to their species until slaughter in the interest of animal welfare. This includes, as with SCOTLAND HILLS, that the animals are on the pastures for a large part of the rearing. Maxi France is of course also subject to continuous control with regard to rearing, keeping and slaughter. As with all brands R&S is reselling, the origin of the animals can be traced from birth to the sales counter.
As a result of the fact that the brand Maxi France specifically supports and promotes small family-run farming businesses in France, the issue of sustainability is particularly important here. The cattle are fed exclusively on vegetable feed, which is ideally grown and processed by the agricultural producers themselves. Here, the quality of the feed, especially its mineral and vitamin content, is the focus of attention.
Therefore, one farm regularly looks at the other and this has already led to some family farms becoming completely independent in terms of feed production and processing.
Yes, there are now farms that are even able to sell feed beyond their own livestock production. For drying the fodder, they carefully use mainly the renewable raw material wood.
Basically, the brand Maxi France works the way we all want it to – small family businesses produce high quality meat with enthusiasm and joy in their work and earn their fair share of the profits.
The meat that ends up on our German plates is a little more expensive, but for the quality, the ethically correct rearing, keeping and slaughtering we are also willing to spend more – especially when it doesn’t have to be meat every day as it used to be.