From Production to distribution

There are 9 abattoirs in the region: Autun, Beaune, Chatillon-sur-Seine, Cuiseaux, Louhans, Luzy, Migennes, Paray-le-Monial and Venarey-les-Laumes. 
A small amount of beef is sold directly from the cattle farms.

A certain number of wholesalers organise the selling of the160,000 animals slaughtered each year as carcasses, as beef cuts or as processed meat, e.g. minced beef or pre-packaged beef products (UVCI).

These beef products go to both small independent butchers and to the supermarket operators.

Some beef cuts and beef products are marketed under a label of quality and origin.  
In Burgundy there are several: 
>  2  Labels Rouge : Tendre Charolais et Charolais Terroir,
>  1  Appelation d'Origine Controllée (A.O.C) : Bœuf de Charolles
> application has been made for a label relating to the place of origin « Identification Géographique Protégée » (I.G.P):  Charolais de Bourgogne
> similarly a label confirming the method of production – Bio Bourgogne – is being sought at present
> and several certificates of conformity (CCP) with the supermarket operators.

Each year Burgundy produces:
> 150,000 grass fed calves, 60,000 heifers and 20,000 cows for fattening
> 65,000 cows, 36,000 heifers, 9,500 bullocks and 34,000 bull calves ready for slaughter
This sector of the industry employs more than 900 workers.