The Lozère meat industry reveals its behind-the-scenes details to the general public and professionals

Lors de la présentation de l’opération. MIDI LIBRE – STEPHANIE BOULOIR

The À table meetings follow the Made in meat operation, to allow Lozère consumers to better know and understand the meat industry.

The meat industry plays an important role in the agricultural and economic landscape of Lozère. Out of 2,200 farmers, 1,300 are established in beef cattle and 250 in meat sheep. We must add to these figures the entire chain: livestock markets, animal transporters, cooperatives, slaughterhouses, cutting workshops, butchers, traders… "But ultimately, even the people of Lozère don't really know how it happens", summarizes Olivier Boulat, president of Civil (Interprofessional Meat Committee of Lozère).

For ten years, the Made in meat operations, supported by Interbev, the national inter-professional livestock and meat association, have aimed to raise awareness of these professions, and the way these professionals work. "While our industry has been criticized for several years, we are opening up our businesses, the farms, the slaughterhouses, the butcheries, to reveal the behind the scenes", he insists.

For schools and for cooks

For the tenth year, finished Made in meat, time for meetings At the table, with some new products.

Schools, high schools and higher education establishments are always invited to visits to farms and businesses, but these can be organized throughout the year, at the school's request. Transport is covered by Interbev.

The chefs and stewards are invited on Friday May 31, 2024 to a professional day. On the program, visit to the cutting center at the Antrenas slaughterhouse and a farm.

For the general public

Finally, on Saturday June 1, a festive day is planned at Le Buisson. It intends to target young adult consumers in particular, but hopes to bring together a large family audience. At the heart of the event, a sixte tournament, football in teams of six players (up to eight with replacements). Football clubs, amateurs but also professionals from the meat industry are expected!

Veterans of the Buisson football club, ESCB, will help with the organization. For its president, Fabien Astruc, also a member of Civil as manager of GMS (large and medium-sized supermarkets), hosting the event here is ideal: "Three quarters some of the club's players come from an agricultural background, and the stadium is in the middle of meadows and cows. We cannot be more connected with rurality and agriculture."

Sixte tournament, entertainment and meals

The two football fields will be available to host the tournament as well as additional activities all afternoon. Breeders will be present with their animals, dieticians will talk about sport and nutrition, games will keep families busy… In the evening, a meal will offer burgers made with Lozerian products.

The Lozère meat industry focuses on quality and short supply chains. "In this department, the stores are independent, so we have the ability to adapt to the territory. Our objective is to do local, and even ultralocal", insists Jean-Michel Brun, director of Hyper U Cœur Lozère and member of Civil.

Quality, short circuit and good practices will be at the heart of the exchanges of the operation At the table.

To register a team for the sixth tournament, contact the Marvejols tourist office, 04 66 32 02 14. All the information on www.rencontres-a-table.fr. I subscribe to read more