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the grise of bazas

a high-quality and traditional meat

Near the forest of the Landes de Gascogne, our land offers a singular species of which it holds the secret: the Bazadaise breed beef. Their ashy color and their crescent-shaped horns are what makes them easily recognizable.

Set in farming traditions for over 700 years, the Grise of Bazas is among the best breeds meat: its fine grain and marbled fat had made Jacques Chirac, former French President declare: «the Bazadaise is the rarest meat breed but it’s the best!»

Like Kobé beef, this breed is of small size and dark color. Known for its thin bones, the Bazadaise offers meat from the best parts, such as the fillet, the leg or the rib: a real treat for meat lovers!

« The Bazadaise is above all a singular breed. First, physically wise: its beautiful color, small size and the shape of its horns make it recognize at first glance. Character wise: it is not an easy beast to handle and the breeder must be able to gain its trust. It gives me great pleasure and honor to watch over my cattle, they are the pride and symbol of Bazas! »

Serge Labarbe


The fattening tradition of Bazas oxen dates back to the 13th century. We are proud to perpetuate this age-old expertise which makes the reputation of this label. Our animals are raised in the fields, where they graze the grass of our meadows during the warm seasons and chew forages in winter. We feed our oxen and heifers with a mix of flax seeds and hazelnuts. The result of this care is a naturally scented and marbled meat, tender and tasty, with a subtle hazelnut flavour.


For over 700 years, each thursday following Mardi Gras (Shrove Tuesday) , you can admire the oxen of Bazas parading in front of the Bazas cathedral with flowered crowns. This tradition takes us back to the Middle Ages and still makes up for the Grise of Bazas reputation.