Local meat tasting by Slow Food Béarn
The association Slow Food Béarn organized at the "Onigourmand"; guest house in Oloron, a tasting of cow and veal meat, from the Béarnaise breed. On the menu, several types of pieces have been submitted to the panel of tasters (ribs with beef or veal bone, flannel flap, sirloin flap, side dish or hock ...) with different cooking methods: roti Baked, plancha or boiled. After agreeing on the method, the tasters wrote their impressions on different characteristics: appearance, smell, slicing, tenderness, juiciness and of course the aromas. The goal is to specify the vocabulary of taste to better define the organoleptic qualities of the meat products of this race Béarnaise, whose safeguard is beginning to value it in order to restore a deserved place in our gastronomy.