Ghlgroupe

EQUILIBRIUM

HEALTHIER, MORE BALANCED, TASTIER - WITHOUT EFFORT!

As a founder member of the Equilibrium economic interest grouping, we wish to strive towards helping future generations to eat better through the Menu Equilibrium, by offering tasty meat naturally rich in Omega 3, thereby contributing to a healthy, balanced diet.

The Jean Gotta Equilibrium Menu range offers an assortment of Omega 3 beef and pork as well as tasty preparations.

Atmospheric, skin or film packaging.

Our beef carrying the Menu Equilibrium logo is also marketed under the brands:

• La Bleue des prés
• Excellence Omega 3

GOFRESH

HEALTHIER, MORE BALANCED, TASTIER - WITHOUT EFFORT!

 

 

 

 

 

 

If you are looking for tasty preparations and beef, veal or pork, the Jean Gotta Gofresh range is your answer, with its rigorous selection of meat and ingredients and taste as a priority.

Atmospheric, skin or film packaging.

MEDAILLON GOURMET

EXTRA TENDER WITH LESS THAN 1% FAT



Médaillon Gourmet is a revolutionary new product based on top-quality meat.

Meat enthusiasts will be delighted with its uniform shape and perfect grammage.

PROCESS:

It involves morsels of meat brazed with a lightly pre-spiced marinade and shaped (in artificial casing) to produce uniform slices.

The casings can be 5, 7 or 9 cm in diameter.

USE:

• Médaillons
• Pierrade
• Brochette
• Carpaccio
• Roast beef

ADVANTAGES:

• Multiple use
• Easy portioning (no waste)
• Constant grammage (option of selling per piece)
• Constant tenderness
• Dietetic meat (only 1% fat)
• Unbeatable price-quality ratio

LIST OF PRODUCTS:

• Beef médaillon gourmet
• Veal médaillon gourmet
• Pork médaillon gourmet

The products are available both fresh and frozen, in casings or consumer portions.

NEW!!! MINUTE MEDAILLON FOR COMMUNITIES

The Médaillon Gourmet range is welcoming a new minute medaillon to its midst, designed especially for community needs (portioned and packed to your requirements).

COMMENT

The temperature should be between 2 and 4°C for clean slicing.

Excellence

La bleue des prés

TASTE IS BACK!

 

 

 

 

 

 

If there is one area that is constantly changing, it has to be food. Tastes change and the way we nourish ourselves changes as our way of life is being transformed.

Whereas today Belgian consumers are still demanding very tender and extremely lean beef, a good many of them are looking to make flavour a priority as well as the desire for healthy eating.

A return to genuine values, a return to genuine flavours, it could be said!

Bleue des prés meets these expectations by offering flavoursome, tender, lean and healthy meat. As beef it is one component of the Menu Equilibrium.

« La Bleue des prés » is a Belgian Blue cow between 30 and 72 months old, which has grazed for two seasons and is fed with locally-produced cereals.
Its darker, marbled meat is acclaimed by catering professionals for its excellent taste (flavour and tenderness) and is appreciated by the most exacting consumers. It is quite distinct from the meat of Belgian Blue bulls which is low in fat and therefore less tasty.

During finishing (a minimum of ninety days), the animal is also fed extruded flax (Omega 3 polyunsaturated fatty acids). This is a definitive plus for consumer health (recognised by medical and dietetic environments, see also the results of the Menu Equilibrium study).

The " Bleue des Prés " carcasses are classified in the category S (superior) and E (Europe). All the animals are therefore double-muscled, meaning outstanding tenderness and a more pronounced taste due to the presence of fats.

The entire "La Bleue des Prés" chain is controlled by a certifying body (Procerviq).

Historical notes

A rapid reaction to changing tastes - and to the invasion of foreign meat.

« La Bleue des prés » chain was born at the end of December 2001, thanks to the initiative of Professor Pascal Leroy, President of the Faculty of Veterinary Medicine of Liège, and the then Minister for Agriculture, José Happart. Australian beef, Irish beef, Scottish beef....

It was noted at the time that the Horeca sector was moving away from the Belgian Blue Beef towards other foreign breeds with a stronger flavour due to the higher fat content: Australian beef, Irish beef, Scottish beef....

The objective was thus threefold:

1. Meet the demand of catering professionals and changing consumer tastes.
2. Promote the Belgian Blue chain and the know-how of our livestock breeders and feeders.
3. Offer an alternative to imported meat by producing a quality product and maximising guarantees.

Find out more

The Faculty of Veterinary Medicine at the University of Liège and the University Faculty of Agronomic Sciences at Gembloux are both committed to what has become called differentiated quality.

This new, recently-introduced concept in animal production refers to the unique productions characterised by organoleptic properties recognisable by the consumer. Hand-in-hand with these characteristics is the notion of "region", i.e. set geographic location, breeds and special rearing methods.

http://www.youtube.com/watch?v=_YA3TeVoDnI