Food retail
From cutting to your plate: the quality of local, traceable, and flavourful meat.
Quality and traceability
EXPERTISE THAT SERVES OUR CUSTOMERS
Created in 2010, the Centralized Butchery Workshop (ACB) centralizes the reception, cutting, preparation, and distribution of meat cuts for our Group’s stores that do not have a traditional butcher’s counter.
Operating from a 1,720 m² facility equipped with modern production lines, the workshop is currently preparing for IFS* (International Featured Standards) certification.
ACB also stands out for its know-how in processed products (marinated cuts, paupiettes, sausages, etc.), tailored to seasonal trends and customer expectations.
With full traceability, strict quality controls, and daily deliveries to our stores, ACB guarantees optimal freshness.
Packaged and available in self-service, ACB meats offer our customers quality equivalent to that of a traditional butcher’s shop.
*IFS certification ensures compliance with European quality and food safety standards.
Charolaise beef
PROMOTING LOCAL MEAT
We have always favoured short supply chains by focusing on meat quality and building long-term relationships with regional farmers.
The beef sold in our Bourgogne-Franche-Comté stores mostly comes from Charolaise cows, a breed renowned for its flavour and tenderness.
By limiting the number of intermediaries, we ensure total traceability, guaranteed origin, and a fair price, both for our customers and our producers.
Our commitment: local, flavourful meat that’s accessible to all.
Food retail, Press release
Opening of our first 15 stores under the U banner
Food retail, Group, Press release