Fin Gras du Mézenc has had the Appellation d'Origine Contrôlée since 2006.
This seasonal meat specific to the Mézenc massif is available from February to June in artisanal butchers and served in many restaurants.

A very special taste given by the hay from the Mézenc meadows

The secret of marbled with this meat of beef lies in an ancestral breeding tradition: the winter fattening carried out with the hay natural so particular of the meadows of the Mézenc massif near the sources of the Loire and more than 1 m above sea level. This remarkable meat is obtained from heifers and steers born and raised on the Mezenc.

©️Laurence BARRUEL
Fin Gras beef from Mézenc, Haute-Loire, Auvergne

The House of Fin Gras

La Maison du Fin Gras opened its doors in 2009 in Chaudeyrolles at the foot of Mont Mézenc. The opportunity for the visitor to discover this ancestral farming method and to understand the terroir of this country with its geological and climatic particularities.

Consult the information on The House of Fin Gras.

Consult the list of restaurants et butchers working with the Mezenc fine fat.

Piece of cooked Mézenc Fin Gras, Haute-Loire, Auvergne

Fin Gras on the plate

The recipe of chef Gilles and Laurence ROUX (Hotel restaurant la Tour):

Fin Gras du Mézenc oxtail terrine with spring vegetables.

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