Delicatessen
Les Viandes Puigrenier
Puigrenier, founded in 1976 by Jean Puigrenier, is positioned at the heart of the Charolais breeding region in the Centre region as the specialist in cattle and more particularly in Charolais in all its ranges. Always concerned about the satisfaction of its customers, Puigrenier has developed the approaches under the sign of quality and has obtained the Label Rouge for more than 20 years and the Bio for 5 years.
Created in 1976 by Jean Puigrenier, this family business based in Montluçon, signs its meats by relying on direct relations with the breeders. Attached to their region and to French know-how in beef processing, Label rouge for over 20 years and involved in organic farming for 5 years, here are some of the jewels in their range.
Charolaise: Shoulder rack
Vacuum packed, matured 5 to 6 weeks, French Beef
Charolaise: Strip steak
Vacuum packed, matured 5 to 6 weeks, French Beef
Rump heart
The heart of rump steak of perfect quality has a bright red, dense and tight grain when cut and a pale yellow fat cover abundant enough to attest to the animal's good nutrition. It is the muscle most in demand for its taste and tenderness.
Blade
