The aim of study was to investigate the relationships between the characteristics of cull beef cows in the Rouge des Prés breed. finishing practices and physicochemical characteristics and sensory traits of Longissimus thoracis (LT) and Rectus abdominis (RA) muscles from 111 cows. On the basis of our surveys. which qualify at cow level the animal characteristics and finishing diet. https://yeswellneses.shop/product-category/milk-alternatives/