Kobe beef is world famous and desired in the world of gastronomy. Its marbled meat, very marbled, incredibly tender to the point that it melts in the mouth, makes amateurs all over the world salivate. The fashion arrived in Europe and the United States about ten years ago when Japan authorized its export. I have another proposal for you. More local, sustainable.
When was the last time you bought meat in the supermarket? How much did you pay for it? Who did you pay? What are the intermediaries between the producer and yourself, the final consumer? And of the 10 euros paid for your bib, how much went to the farmer directly, excluding charges?
At the moment, it is rare to go a day without hearing about the following fashions: reducing our consumption of meat, veganism, food sovereignty, animal welfare, Brigitte Bardot, fake meat…. Do these modes have a real impact on the animals or is it a way to attract the spotlight and make money in the process?
For several years, France has relied on quantity to the detriment of quality. Our exports have gone down and our imports have gone up. The consumer is therefore an important actor in the improvement of production conditions. Accepting to buy French, local and in short circuit and more expensive than in supermarkets is a militant act in favor of your health, the peasant world and the planet.
In 2017, I realized that a wine estate, even covered with all the labels, is neither autonomous nor sustainable. This is how I wanted to diversify my activity with breeding in order to move towards a more virtuous agronomic model. With this farm project, I very quickly realized that the agronomic issues of the meat sector were the same as those of the wine sector. This is how I became a cattle and sheep farmer.