Large scale distribution of milk fed kid

Favourable climatic and agricultural conditions in Nouvelle Aquitaine (Poitou Charentes) make it an ideal area for goat breeding. Today it’s the primary production area of milk-fed kid and it houses 30% of the country’s kid livestock. (1)

The slaughter of rabbit and milk fed kid have historically been part of our company’s heritage, given the optimum conditions for rearing and favourable climatic conditions in our area. We have tirelessly worked with both products to bring to the tables of FRANCE a taste of yesteryear, coupled with embracing today’s consumer tastes.

LOEUL & PIRIOT is the European market leader in milk-fed kid, thanks to a savoir faire of decades of experience in meat processing and butchery.

An ever evolving market

Milk-fed kid is traditionally eaten at Christmas and Easter, and has for some time retained its festive character.
For several years now, we have put in place a business plan with the following goals in mind:

• To make kid less of a seasonal meat ( the current production window is between October and May).
• Diversify the market by developing new cuts for sale.
• Making kid more accessible to consumers by offering recipe ideas on the pack label.

Mild Fed Goat – A quality meat with a fine tradition

With our partners in the kid meat industry, we have taken an active part in developing a product specification for milk fed kid production ( Viande de Cheverau de France).

LOEUL & PIRIOT market milk-fed kid born reared and processed in France.

All the milk-fed kid processed by LOEUL & PIRIOT is milk fed. This brings a particular tenderness and flavour to the meat.

Cabriade: A brand dedicated to large scale distribution.

We launched our Cabriade brand that contains simple to prepare cuts, suitable for various methods of cooking. Most notably the half milk-fed kid, consisting of the shoulder and gigot (leg).

These cuts allow consumers to easily prepare this unique tasting meat.

Gigot : a tender cut where the flavour is more nuanced, liked by most.

Saddle : An ideal cut for grilling to bring out the flavours

Shoulder : A fleshy cut , delicate in flavour

Suggestions for preparation and cooking according to each cut.

(1) Journal d’information de la région Poitou – Charentes – number 11 April 2014)