Livestock: Tradition Under Pressure

France's livestock sector—encompassing beef, pork, poultry, and sheep—faces particular challenges. Consumer preferences shift toward less meat consumption, environmental concerns mount, and competition from lower-cost producers intensifies.

The Beef Sector

France's beef production, centered in regions like Limousin and Charolais, maintains strong quality reputations. Yet the sector struggles with:

- Declining domestic consumption (from 26 kg per capita in 1980 to 23 kg today) - Competition from Irish and South American imports - Environmental regulations targeting methane emissions - High production costs relative to extensive systems elsewhere

Claire Rousseau raises Charolais cattle in Burgundy, continuing her family's tradition while adapting to modern realities:

"We've shifted from commodity beef to direct sales of premium meat. We finish cattle on pasture, process locally, and sell to restaurants and consumers who value quality and traceability. It's more work but better margins."

Poultry Innovation

The poultry sector shows how traditional products can find new markets. The Label Rouge system, guaranteeing free-range production and slower growth, allows French producers to compete on quality rather than price. Bresse chicken, with AOC protection, sells for five times the price of industrial chicken.