Central Massif: Limousin country. Ohhhhh, yeah!
Cowrespondents and Les Vaches supporters, DiscoverVin, took this photo near Limoges.
There’s quite a lot to be said for a pretty, pretty cow – and these lovely beef cows have to be some of the prettiest (and tastiest) around. They are hardy, heavy muscled with fine, but solid, bones and therefore are popular for their high meat to bone ratio. The muscle genes of Limousin cattle are the secret of their success according to the Limosin Muscle Alliance and the French Pure Breed sires carry two copies of the “muscling gene” and “muscle makes money”. (Honestly – we really can’t make this stuff up.)
Gabriel Gate suggests using the shin of a beast a little older than this for his stage 8 recipe, beef shin stewed with carrots. This is the only beef recipe he has included for the 2011 Tour, so we’d better get behind it and stew up a storm.
A bit of a “lumpy” stage should put a dampener on the sprinters for now, but this stage will test “Cowntador’s” mind-set, and should suit home-town lad, “Cowbell” Evans.