From Production to distribution

Burgundy has 7,300 farm units of which 4,500 operate fulltime.
> 1,800 farms specialise in the production of cattle which will then go to other farms to be fattened up.
> 2,700 farm units fatten up the cattle ready for market.   « Naisseurs-engraisseurs » is the term used for the producers who fatten up some or all of their animals. “Engraisseurs spécialisés” is the term used for the producers whose work is only to fatten up the cattle not to rear them. ,
>  Almost 1/3 of the farms work under the quality labels (Label Rouge, Filière qualité Carrefour, Charolais de Bourgogne, Bœuf de Charolles, Bio……..)  

The Burgundy region has 470,000 suckling cows of which 95% are Charolais. This proportion has existed for several decades, and shows a significant specialisation in Charolais beef production.  The department of Saône et Loire is the birthplace of the Charolais race.

Each year nearly 430,000 animals are bought and sold of which 150,000 are sold for slaughter and 280,000 animals are sold to be fattened up, principally in Italy.   

Burgundy is traditionally the region of birth – 2/3 of the animals born here are sold to Italy and other regions of France to be fattened up for market.
Cattle farms in Burgundy have on average 170 head of cattle of which 85 cows on average are destined for the beef market. The average size farm is 120 ha. principally pasture.