The charolais cows

The pride of every butcher is a good piece of charolais: through the thin red meat, white, narrow strips of fat that make the meat so tender when roasting. The name of the breed comes from the place Charolles, but the most important cattle market for this breed is located in St-Christophe-en-Brionnais. Every Wednesday morning, farmers from far and wide come to (re) buy cattle: at peak times, 4,000 livestocks in the market halls are waiting for a new owner. In the adjacent cafes it can then go violently. Favorably toned black or dark blue dressed cattle dealers give one round after another. In the kitchen, the bouilla, a stew of beef, potatoes and carrots evaporates to conclude a successful market day with a hearty meal.