The IGP Label and the Red Label (Label Rouge) indicate the high quality of Maine free-range beef. A great deal of ancestral skill goes into its production, based on respectful rearing methods whereby the animals are fed traditional food and are reared in vast shady fields for at least seven months a year. The free-range beef-producing area of Maine corresponds to the natural Maine region; the main types of beef cattle used are the Blonde d'Aquitaine, the Charolais, the Limousin and the Rouge des Prés. Maine free-range beef is a tasty, tender meat, and is rich in Omega 3. Depending on the cut, it can be grilled, roasted, braised or stewed.