Charolais cattle, originating from the Charolles region in Burgundy, are renowned for their well-developed musculature that enhances the tenderness of their meat. Their diet typically consists of natural foods like grass, hay, and grains. These cattle are usually reared in open pastures, providing them with ample space for free movement and muscle exercise. This not only promotes muscle development but also reduces stress, thereby improving the quality of meat. The meat of Charolais cattle is delicate, flavorful, rich, and slightly sweet. It is commonly used in traditional French cuisine such as beef bourguignon or Charolais steak.