Montbéliarde

Characteristics

Montbéliarde is a French red-pied breed officially recognised in 1889 and closely associated with Franche-Comté. It is France’s second dairy breed and is valued for milk used in PDO cheeses, robustness and end-of-career carcass value.

The breed association describes a large, robust and elegant cow standing about 145 cm at the withers and weighing 600–750 kg. Pelvis, sound feet and legs, ability to use coarse forage and udder traits are central functional characteristics.

Taste

Montbéliarde can offer a full, savoury beef flavour, compact grain and increasing roundness as fat and ageing develop. Choose it when you need depth for roasts, boiled beef and braises; in well-finished, properly aged lots, rib and loin also work well on the grill. For end-of-career cow beef, slow cooking or longer ageing enhances its intensity and texture.