Born, reared and fattened in Gironde, in a part of the Landes, and in the neighbouring districts of Gers and Lot-et-Garonne, Bazas beef has been awarded Protected Geographical Status and the Label Rouge quality label, and is prized for its tender meat with a subtle hazelnut flavour. Bazadaise, Blonde d'Aquitaine and Limousine cattle are reared with their mother, before spending several years in the Landes pastures. Once fattened in the stall, the animal must be at least 36 months old before being slaughtered.
At once tender, marbled and tasty, Bazas beef can be eaten grilled, roasted, or in a stew or casserole, accompanied by a glass of red wine from Bordeaux.
Every year on the Thursday before Shrove Tuesday, the traditional fatted oxen festival takes place in Bazas, with a parade of splendid Bazadais oxen decorated with wreaths, a competition for the best specimens and an induction ceremony by the bazadaise beef brotherhood.