Beef is complicated. 

The quality of a ground steak depends on the genetics of the animal, the purity of the lineage, the food it has eaten, its health, the climate in which it has lived, but also the maturation, the quality of the grinding and finally the proper cooking. 

Making a good hamburger is an art, and in ten years we have developed a unique mastery of it. 

We favor traditional meat breeds and the purest bloodlines. We prefer Black Angus, Angus, Salers, to other breeds. We only work with animals that have been fed on grass, in the open air, on organic pastures. Because the quality of the soil and its nutrient content has a major impact on the quality of the meat.

We aim to produce a round, juicy and melting meat. The meat is matured for at least three weeks, for a perfect tenderness.

We grind the meat on the spot, which is a very rare practice. But we are convinced that only by mincing the meat on the spot can it express its full taste. 

We are extremely conscious of the impact we have on nature and global warming. By supporting farms that are fed only with grass from the meadows where they live, we know that we save the production and the extremely energy-consuming transport of cereals usually given to cattle. But we don't have all the answers.