I would like to acknowledge Grass Punk for these extracts and photo taken from their site at http://grasspunk.com.grass punk meat

The Auvergne (a region in France and the home of Salers) is not a grain-growing region, and as a consequence the Salers cows have always been bred to perform on grass alone. This makes them different from the majority of French cows, like the Limousine, Charolais and Blonde, which need cereals to properly finish. Salers love grass!

Many people believe that the Salers have some of the oldest genetics of European cows.  What is important to us is that the genetics of the breed have not been messed with in recent decades to make industrial feedlot cows. These are grass cows, they are healthy and happy on grass and they make incredible beef on grass alone.

The colour of the beef is much redder than butcher or supermarket beef, even when cooked well-done. The animals also marble well, with the most marbling of any French breed.

Please see http://grasspunk.com/salers-cows/ for the full article.