Beef, veal, lamb... SVA Jean Rozé has a very wide range of products in the traditional produce division. The carcasses are selected to match our customers' expectations (quality-labelled products and local suppliers, breeds, conformity, fattening stage, etc.).

Our offer covers the needs of all sales outlets (whole carcasses, ready-to-cut, ready-to-sell, fresh or vacuum-packed products, processed products, etc.).

Sales outlets and consumers are increasingly looking for local and high quality meat products. SVA Jean Rozé is committed to meeting these new expectations on a daily basis.

Discover some of our emblematic ranges in the traditional section.

DRY-AGED MEATS

The best meat cuts for this process are first selected according to quality and fat colour. They are then stored in a cold storage, in the presence of Himalayan salt stones. The salt is stirred by the air and the minerals are gently deposited on the pieces of meat to naturally tenderise them.

This method, unique in France, has a SVA Jean Rozé patent. Just like the maturing of cheese and wine, it offers exceptional, tender, and delicious meat.

MATURED MEATS

Here too, the matured meat comes from carefully selected animals. After a period in cold storage, the meat is kept in a maturing cellar for at least 10 days and up to 60 days. During the entire maturing process, which allows the deep, full flavours of the meat to develop, the humidity and ventilation are precisely regulated.

The end result is meat that is wonderfully tender and full of delicious goodness.

"A FARMER NEAR YOU", A THREE-WAY PARTNERSHIP

Through SVA Jean Rozé, the Mousquetaires Group was the very first distributor to sign a major contract under the EGALIM2 law. It is a collaboration with the ELVEA group, an association of French beef producers, comprising nearly 12,000 partner livestock farmers spread throughout France.

This approach, entitled "A farmer near you", offers fairer earnings to the farmers and a greater visibility to all the farmers involved, throughout the duration of the contract.

More generally, this commitment demonstrates the desire of SVA Jean Rozé and the Mousquetaires Group to safeguard the long-term future of the entire sector, by guaranteeing supplies to sales outlets and more opportunities for producing partners.

The approach also shows a wish to promote animal welfare, respect the environment, encourage short supply routes and local sourcing, while continuing to improve the quality of the meat offered to consumers.

LAMB FROM OUR LOCAL PRODUCERS

In partnership with SVA Jean Rozé, French livestock farmers have committed themselves to good animal husbandry practices and to improving animal welfare. They follow a demanding and rigorous set of specifications. The feed is perfectly balanced (exclusively maternal milk until weaning, then rations consisting of forage and cereals). Traceability is guaranteed from the farm to the point of sale.

This quality approach is controlled and certified throughout the chain by an independent organisation, approved by the Ministry of Agriculture and the Ministry in charge of Consumer Affairs.

CERTIS is the organisation in charge of this mission for "Lamb from our local producers" Jean Rozé. CERTIS carries out controls on 4 essential activities: breeding, feeding, processing and distribution.

VEAL FROM OUR LOCAL PRODUCERS

To supply butchers with quality French veal, SVA Jean Rozé relies on its own integrated farms and on a network of partner livestock farmers who are committed to respecting a charter of good breeding practices, as well as particularly demanding specifications, including respect for animal welfare.

The animals are fed a balanced diet, rich in dairy products, in order to offer superior quality meat.

Traceability is guaranteed from the farm to the point of sale, and the entire quality process is controlled and certified by an independent organisation.

Our Fine Lame tutorials are 5 min to give you as many ideas as possible to make your customers dream and surprise! In this episode, Anthony Jolivet, butchery trainer at the EMA, offers you several recipes and tips for showcasing veal meat and livening up your sections. Because at SVA, we are convinced that each piece deserves to be highlighted.