Limousin
Bos taurus · Meat
Top 10 pairings
Limousin is the golden-red beef breed of the granite uplands around Limoges, in west-central France. It is lean like the Charolais but a genuinely different eat: a much finer muscle grain, a thin and unusually even fat cover, and a long-standing butcher's reputation for tenderness at low intramuscular fat. Fine bone and heavy muscling give large steaks with almost no waste — the butcher's breed.
Picking a good onedrag
Freshly cut, cherry-red, firmOff: tacky, slimy, smelling wrong
Counter freshEveryday bestSear, roast or braise, but mince needs 160°F (71°C). Pregnant? Cook all meat through.
ColourRed, a brownish cast under lights
Touch the surfaceMoist and clean, still not sticky
SmellMild, clean, faintly meaty
These cues are Beef's, and hold across its varieties; where this one differs, its own page says so.