Originating from the picturesque Normandy region of northwest France, our colorful Normande cattle have a storied history that dates back to ancient times when they were first brought to the region by Norse conquerors.
The story begins in the 9th and 10th centuries when the Vikings, known for their seafaring and conquering prowess, ventured into the Normandy region of France. They brought with them cattle that would become the foundation of what we know today as the Normande breed. These Viking cattle were hardy and adaptable, traits necessary for the harsh conditions of the Scandinavian lands, which the Vikings would have prized in their livestock.
As the Vikings settled in Normandy, they intermingled their cattle with the local breeds, creating a lineage that was robust, versatile, and capable of thriving in the varied climate of the region. This crossbreeding not only introduced new genetic material but also set the stage for the development of a breed that would later excel in both milk and meat production. Over centuries, this genetic blend was refined, but the Viking influence remained, contributing to the Normande's enduring strength and resilience.
The Viking influence on the Normande breed isn't just about genetics; it's also a cultural legacy. The Normande cattle became part of the agricultural backbone of Normandy, a region that would later become famous for its dairy products, thanks in part to the quality of milk from these cows. The Vikings' introduction of these cattle helped lay the groundwork for what would become a region synonymous with cheese and butter, which are still celebrated worldwide today. So, in a way, every time you enjoy a product from our Normande cattle, you're tasting a bit of Viking history too.
Heritage A2 Dairy
One of the distinct attributes of our Normande cattle is their A2/A2 dairy status. This means they produce milk that predominantly contains the A2 beta-casein protein, which is different from the A1 protein found in the milk of many other dairy breeds. Research suggests that A2 milk might be easier to digest for some individuals, potentially reducing digestive discomfort like bloating and cramping that some people experience with A1 milk. This is because the A2 protein is believed to break down into a form that's less likely to cause inflammation in the gut. The A2/A2 raw milk from our Normandes is creamy and high in butterfat, lending a sweet richness that one of our customers described as ‘Heaven in a glass’.
The characteristics that make raw Normande milk a delight to drink also make it ideal for producing butter, yogurt, and some of the world's finest cheeses. In France, the famous Camembert, Brie, Pont-Lévêque, and Livarot cheeses are made exclusively with milk from pastured Normande cows. With a butterfat content that typically ranges from 4.5% to 4.8%, the artisanal dairy products made from Normande milk have a natural sweetness and smooth texture with a luxurious mouthfeel and complex flavor profile that has been celebrated across the pond for centuries.
Outstanding Beef
When it comes to beef, Normande cattle are in a class of their own. Known for their superior carcass yield and marbling, Normande beef is tender, flavorful, and has a rich, juicy texture that's highly prized in culinary circles. In France, Normande meat enjoys a special label for its quality, regularly winning taste tests for its exceptional flavor profile.
On the competitive front, Normande cattle have a stellar record. In the U.S., Normande bulls have excelled in growth tests at various stations, and their carcasses frequently rank first in major beef shows. Notably, in events like the Montana 4-H Steer of Merit Carcass Contests, Normande steers have placed in the top 10 out of thousands of entries, showcasing their consistency in producing high-quality beef that meets rigorous standards for marbling, yield grade, and overall meat quality.
From France, With Love
In conclusion, our French Normandes represent a harmonious blend of tradition and quality to meet our customers’ demand for healthy, ethically raised, pastured dairy and beef. With their A2 milk offering health benefits, a history deeply rooted in centuries of selective breeding for excellent production on forage, and beef that's among the best in the world for taste and quality, they are truly a breed for the connoisseur. Whether you're interested in our dairy or beef, our Normande cattle are unsurpassed.
We invite you to explore our offerings and discover why we love our Normande cattle!
