Beef of the Cévennes Week: “In Alès, no one can provide this service”

Le prestataire prend en charge l'ensemble du service : de la fourniture de la viande, jusqu'au service. Midi Libre – Charles Leduc

Un collectif s’interroge sur l’origine du bœuf de la Semaine cévenole qui n’est pas issu de la production locale.

The Alès slaughterhouse is in poor financial health. The establishment is still in the hot seat and many indicators suggest that its definitive closure is imminent.

In this context, a collective, during this Cévennes Week, wonders in a letter sent to the editorial staff: “The beef offered for the event comes from Cantal. Isn't it sad that the town hall, the majority shareholder of the company that manages the slaughterhouse, is not playing the local game for these events ? Because even if no service provider in the sector is able to provide the service, isn't it important that the raw material is local ?"

"That's the problem, explains in response Christophe Rivenq, president of Alès Agglo and an expert on the slaughterhouse issue. First of all, it is not one more ox slaughtered here that will make the difference. The problem of the slaughterhouse is deeper. On the other hand, the service provider provides the entire service: he is a breeder, he supplies the animal, ensures the cooking with his equipment as well as the service. We do not have this type of service provider here… and especially not at the price offered.”