With its ochre coat, large, skyward-sweeping lyre-shaped horns and eyes that look as if they’ve been painted with kohl, the Aubrac cow is instantly recognizable. Renowned for her beauty but also her robustness, she is theemblem of the plateau.
Aubrac cows on the Aubrac plateauAubrac cows on the Aubrac plateau|
Discover
Aubrac cows
The emblematic animal of the plateauAll about
The Aubrac cow
Aubrac cows at Lac Des Moines Aubrac cows at Lac Des Moines |
Aubrac cows, Autumn atmosphere.Aubrac cows, Autumn atmosphere.|
Aubrac bull.Aubrac bull.|
The cow and Aubrac
The Aubrac cow was born on the plateau, so it is perfectly adapted to the harsh climatic conditions that prevail there: wind, cold, brutal temperature variations… It is renowned for its hardiness. It is undemanding in terms of feed, and is capable of consuming low-quality forage before becoming satiated with abundant grass.
Easy to rear, it requires less work than some cattle breeds for its breeder: in the summer, it adapts very well to life on its own in the immense pastures of Aubrac.
Transhumance Aubrac (6)© B. Colomb Lozere Sauvage Pour Pact Aubrac © B. Colomb Lozère Sauvage Pour Pact AubracTranshumance parade of Aubrac village cows.|
COME AND ADMIRE THEM
These immense herds grazing in the rich pastures of Aubrac are an essential part of the picture that makes up the unique landscape of this region. Come and celebrate their arrival with us during the May transhumance at Col de Bonnecombe…
Buron and cows on the Aubrac plateauBuron and cows on the Aubrac plateau
DID YOU KNOW?
In the past, the Burons were home to men and animals during the summer grazing season. It was here that fresh tomme cheese was made, which in turn was used to make aligot.
Aubrac meat
In the past, Aubrac cows were watched over by buronniers who milked them to produce laguiole and tomme cheese. Today, they are used almost exclusively for meat production, both purebred and crossbred with other bulls. The mother gives birth to one calf a year, mostly on her own, which is robust from birth and spends the first months of its life in the Aubrac pastures, close to its mother.
Aubrac meat is one of the most renowned meats in France, both tender and tasty, and goes perfectly with aligot, truffade and other gourmet accompaniments…
- Where can you find Aubrac cows?
Located in the south of France, in the Occitanie region, Aubrac cows can be found directly on the Aubrac plateau:
Come and see them anywhere on the plateau, from May to October!
You can also spot them in other regions of France, where Aubrac meat is so highly reputed that there are more and more Aubrac cow breeders in the country.
- How many Aubrac cows are there?
According to the Parc Naturel Régional de l’Aubrac:
There are over 230,000 Aubrac cows in France, and the breed is exported to over 15 countries worldwide!
- When is the transhumance of Aubrac cows to the Col de Bonnecombe?
Every year, the Transhumance at Col de Bonnecombe takes place on the last Sunday in May.
Prepare
