Meat
Maine-Anjou
C tier
Maine-Anjou is a large French dual-purpose breed from the historic provinces of Maine and Anjou in western France, typically dark red with white markings. Developed from local Mancelle cattle with Durham (Shorthorn) influence, modern beef-focused lines—also marketed as Rouge des Prés in quality schemes—offer heavy carcasses with good muscling and useful marbling for a Continental type. Culinary use spans substantial roasting joints, steaks that age well, and minced or braised products from high-yield animals. In France the meat is associated with regional quality labels; internationally Maine-Anjou genetics contribute frame and milk in maternal crosses and growth in terminal programs graded under EUROP or USDA systems.
Also known as: Maine-Anjou / Rouge des Prés, Maine-Anjou
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Mancelle cattle of Maine and neighbouring western French districts supplied dual-purpose farm production.
Durham Shorthorn bulls were introduced to improve size and early maturity of local red-and-white stock.
The Maine-Anjou herd book was established, fixing the breed identity in Maine-et-Loire and surrounding departments.
Selection balanced milk and beef as French cattle farming specialised; beef traits gained importance in export demand.
Rouge des Prés AOC/AOP-linked marketing highlighted Maine-Anjou beef from defined western French production systems.