Marc Bourg graduated from the Institut National des Viandes in 1994. He has since gained expertise with many of the most well known butcher shops in the industry. Now an uncontested leader in the beef industry, Marc enjoys a continually growing customer base of fine beef connoisseurs.
Concerned by unrespectable practices in the high volume meat treatment sector and tormented by the waste at the industrial level, Marc decided to return to the sources and opt for the old butchering practices. The three main reasons for his new approach were: product, freshness,