The fattening of crossbred dairy calves is becoming a strategic focus in French farming regions. This approach aims to reduce the export of young animals to countries like Spain and Italy, where they are typically sent for fattening and later slaughter. Over the past decade, the number of calves exported has risen sharply—from 145,000 in 2014 to 345,000 in 2024. Concerns have arisen about the environmental impact of transporting these animals long distances, as well as potential future regulations on animal welfare during transport. By fattening calves locally, France could potentially create more value within its own borders. France’s consumption of red meat has remained relatively stable at around 1.4 million tons per year. However, the number of cattle in the country has declined by 12.6 percent over seven years, creating a gap between domestic production and demand. This has led to increased imports, which now account for nearly a quarter of the beef consumed, especially for food served outside the home. Economically, it makes sense to keep more calves in France and fatten them for local markets rather than exporting them. Pierre Simonet, director of Interbev Bretagne, says that producing uniform, high-quality carcasses for restaurants is a real opportunity. However, this requires crossbreeding dairy calves with beef cattle to achieve the desired meat quality. At Cirbeef, an experimental farm in Mauron, various crossbreeding techniques have been tested, including grazing on pasture or raising animals in enclosures. One notable initiative is the Herbo Pacte project by the Bigard group, launched in 2003. This program aims to produce cattle suitable for cuts of meat and ground beef, using crosses of Hereford or Angus with dairy cows. Dorothée Taillandier, head of live cattle purchases at Bigard, explains that these animals grow quickly and develop good intramuscular fat, which enhances the meat's flavor and juiciness. Other projects are also exploring similar strategies. Envol, a joint venture between Terrena and Denkavit, supplies Elivia slaughterhouses with crossbred calves raised in controlled environments. Cooperl, a cooperative, has developed a supply chain for crossbred heifers, some of which are used by Moy Park Beef, a supplier of ground beef for McDonald's. In 2024, 48 Cooperl farmers produced about 50 heifers per week, with a goal of 6,000 heifers annually. Additional supply chains are being developed in other regions, including the East with the Cloé cooperative union and Auvergne-Rhône-Alpes with the Deveaulaura project. These efforts reflect a growing trend to value crossbred calves locally, reducing reliance on imports and supporting regional farming.