Vignasse & Donney

What Vignasse & Donney does

Vignasse & Donney is a France-based meat wholesaler and processor headquartered in Artix, in the Béarn region at the foot of the Pyrénées. Founded in 1964 and operating as a subsidiary of the Groupe Vivadour agricultural cooperative since 2017, it supplies beef (including Label Rouge Blonde d'Aquitaine and Bœuf de Chalosse lines), veal, and lamb to a diversified B2B client base of traditional butchers, mass-retail (GMS) chains, wholesalers, and institutional caterers. The company positions itself as a chevillard (livestock selector) and boucher (butcher), combining animal selection with downstream butchery adaptation, and markets a consumer sub-brand, Bouche Bée, for ground beef and steaks.

The company's technical core is industrial meat processing: a latest-generation deboning line with vacuum packing, automatic slicers for UVCI (individually quick-frozen) production, hamburger patty processing lines, 24/7 cold-chain temperature monitoring with alarms, and an internal laboratory performing daily pathogen analysis on minced meat. Production is anchored in certified raw material from a network of more than 1,000 partner breeders in southwest France, with Label Rouge certifications across multiple product lines and IGP certification for Agneau de lait des Pyrénées providing a regulatory moat. A 2026 expansion and modernization of the Artix cutting, processing, and storage workshop, co-financed by Region Nouvelle-Aquitaine and the European Union, was undertaken specifically to absorb sustained growth.

Commercially, Vignasse & Donney runs a sales-led B2B model with a dedicated Espace PRO portal and direct phone/email channels, marketing itself on quality, traceability, and a 24/7 service promise within a 200 km delivery radius. Revenue is generated through one-time transactions on whole carcasses, deboned hanging meat, quarters, ready-to-cut portions, compensated cuts, and UVCI products. Pricing is negotiated bilaterally with professional clients. The company is privately held, does not disclose revenue, has no outside equity funding rounds on record, and reports approximately 20% year-on-year growth since 2017.

Name

Vignasse & Donney

Legal name

Société Vignasse et Donney

Website

https://vignasseetdonney.fr

Company type

Private

Founded year

1964

Operating status

Operating

Headcount range

11–50 employees

Short description

Vignasse & Donney is a historic French meat wholesaler and processor (founded 1964, Artix) that supplies beef, veal, and lamb under Label Rouge and IGP certifications to traditional butchers, mass-retail chains, wholesalers, and institutional caterers across southwest France, operating as a subsidiary of the Groupe Vivadour agricultural cooperative.

Ownership category

akta.pro rank

Product category

Meat Wholesale and Distribution

NAICS

Meat and Meat Product Merchant Wholesalers (42447), Animal Slaughtering and Processing (3116)

SIC

Meat Packing Plants (2011), Food And Kindred Products (2000)

akta.pro primary industry

Meat, Poultry & Seafood Wholesale (AFAIABAF)

akta.pro secondary industry

Refrigerated Meat & Charcuterie Wholesale (AFAIAHAI)

Keywords

• Meat wholesale distribution
• Beef processing supply
• Cold chain logistics
• Butcher supplier services
• Label rouge meat

Headquarters

HQ city

Artix

HQ country

France

HQ region

Europe

Offices1 record

Markets served

GTM type

B2B

Offering type

Hardware or Manufacturing

Cost components

Supply Chain, Operations, Personnel, Technology or R&D, Infrastructure, Marketing or Sales

Revenue model

1. Meat Product Sales: The company generates revenue through the sale of beef, veal, and lamb products to a diversified clientele including traditional butchers, mass retail (GMS), wholesalers, and butcher shops. Products are sold as whole carcasses, deboned hanging, quarters, ready-to-cut (PAD), compensated, and categorical cuts. Revenue is derived from one-time product transactions with regular B2B clients.

Go-to-market motion1 record

Distribution channels4 records

Marketing channels3 records

Core offering

Vignasse & Donney is a French meat wholesaler and processor that selects, cuts, and distributes beef (Blonde d'Aquitaine, Bœuf de Chalosse), veal (Veau de Boucherie, Veau élevé sous la mère), and lamb (Agneau de lait des Pyrénées, Sélection des Bergers) products to professional clients including traditional butchers, mass retail chains (GMS), wholesalers, and institutional caterers. The company operates as both a chevillard (livestock selector) and a boucher, with vertical integration from breeder selection through cutting, transformation, packaging, and rapid delivery within a 200 km radius in southwest France.

Product overview

Vignasse & Donney is a historic meat company (operating since 1964) based in Artix, Pyrenees, France, and part of the Groupe Vivadour cooperative since 2017. The company operates as both a chevillard (livestock selector) and a traditional butcher, offering a vertically integrated portfolio of beef, veal, and lamb products under two main sub-brands. The core offering centers on three beef pillars: Blonde d'Aquitaine beef, Bœuf Blond d'Aquitaine Label Rouge, and Bœuf de Chalosse (Label Rouge + IGP, since 1991). The Bouche Bée sub-brand (encompassing Label Rouge and Gamme Blond lines) retails ground beef and steaks to consumers via traditional butchers and large retail. The veal range includes standard veal and veau élevé sous la mère (suckled veal). The lamb range covers agneau broutard, Sélection des Bergers Label Rouge, and the premium Agneau de lait des Pyrénées (Label Rouge + IGP). Professional services include custom cutting, processing, cold storage (recently expanded with EU and regional co-funding), and rapid delivery within 200 km.

Differentiator

Problem solved

Functional benefit

Brands

• Bouche Bée: A product sub-brand featuring beef from the Pyrenees region, including Label Rouge and Blond product ranges. Products include steaks hachés (ground beef) from Blonde d'Aquitaine cattle raised in the Pyrenees.

Products and services

• Bœuf Blonde d'Aquitaine Label Rouge Premium beef from Blonde d'Aquitaine cattle raised according to strict Label Rouge specifications, including minimum 6 months on pasture, non-GMO feed, and full traceability from field to plate. Targeted at traditional butchers and retailers seeking certified premium beef.
• Bœuf de Chalosse Beef from cattle raised in Chalosse meadows, certified Label Rouge (obtained 1991) and IGP, characterized by slow fattening and a minimum 10-day aging process for tenderness. Sold to professional clients in southwest France.
• Blonde d'Aquitaine Beef (whole carcass and cuts) Beef from the Blonde d'Aquitaine cattle breed, prized for low fat content, fine grain, and tenderness. Offered in whole carcass, hanging deboned, quarters, and ready-to-cut (PAD) formats for professional clients.
• Bouche Bée (consumer sub-brand of beef products) Branded beef product line featuring cattle born and raised in the Pyrenees, encompassing the Label Rouge and Gamme Blond sub-lines. Emphasizes traditional farming methods and butchery expertise, with 5% or 15% fat content options for ground beef and steaks, marketed to quality-conscious consumers via traditional butchers and large retail.
• Veau de Boucherie and Veau élevé sous la mère Veal products covering standard butcher veal from rigorously selected beef-breed sire cattle and dams, plus premium veau élevé sous la mère from calves fed exclusively on maternal milk, suckling two to three times daily, raised on grass-fed dams. Sold to traditional butchers and retailers seeking tender, premium veal cuts.
• Agneau de lait des Pyrénées (Pyrenees suckling lamb) Premium Label Rouge and IGP-certified lamb from local Pyrenees dairy breeds (Basco-Béarnaise, Manech tête noire, Manech tête rousse), fed exclusively on maternal milk for a maximum of 45 days, raised without antibiotics or supplements. Sold to quality-focused butchers, retailers, and restaurants.
• Sélection des Bergers (Agneau Label Rouge) and Agneau broutard Label Rouge lamb from the Pyrenees foothills, fed maternal milk for at least 70 days then supplemented with farm-grown cereals and forages, raised in barns with strict welfare standards. Includes Agneau broutard (young lamb) variants available year-round in classic or Sélection des Bergers certified versions. Sold to traditional butchers and retailers.
• Custom Cutting, Processing and Cold Storage Services Custom meat cutting, transformation, and cold storage services for professional clients including traditional butchers, large retail chains (GMS), wholesalers, and catering businesses. Recently expanded facilities include cold room extensions, new loading docks, expanded cutting/processing areas, and upgraded cutting and packaging equipment.
• Rapid Delivery Service (UVCI sliced products for institutions) Rapid cold-chain delivery service within a 200 km radius, offering 24/7 availability and ultra-fresh logistics tailored to professional client needs. Includes individually quick-frozen (UVCI) sliced meat products developed specifically for institutional catering operations such as schools, hospitals, and corporate canteens.

Quantifiable outcome

• 20% annual growth since 2017
• +3 more outcomes

Named customers4 records

Segments4 records

Ideal customer profiles4 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature5 records

Partnerships

One partnership is on record.

• Groupe VivadourcoreStrategic or Co-development Partner · 1 January 2017Vignasse & Donney joined the Groupe Vivadour cooperative in 2017, enabling development of the regional beef sector and strengthening supply chain integration with local farms and associated slaughterhouses.

Scale indicators5 records

Recent moves8 records

Expansion highlights5 records

Broad incumbents

• Elivia: Beef-focused subsidiary of Terrena cooperative, one of France's largest beef processors serving GMS, butchers, and foodservice nationally. Closest direct overlap with Vignasse & Donney in species mix and customer channels, but with national rather than regional reach.
• Kermené: Meat-processing subsidiary of Cooperl focused on prepared and packaged meat products for French retail. Comparable in vertical integration and B2B channel mix, though primarily pork-based and at significantly larger scale.
• Bigard: France's largest meat processor and a private family-owned group with national distribution across beef, pork, and veal. Directly comparable as a French red-meat processor/wholesaler, though far larger in scale and broader in species coverage than Vignasse & Donney.
• Cooperl: Major French agricultural cooperative with integrated meat processing, primarily pork but expanding across species. Comparable cooperative ownership structure and integrated breeder-to-buyer model, but headquartered in Brittany and far larger in revenue.
• Tradival: Meat-processing subsidiary of Terrena cooperative covering beef, pork, veal, and lamb for French retail and foodservice. Comparable cooperative-owned French meat processor serving overlapping customer segments, though with broader species coverage.
• Arrivé: French poultry-focused brand within the LDC group, illustrating a national multi-channel protein incumbent with branded retail and foodservice presence. Comparable as a French B2B protein supplier to GMS and butchers, though primarily poultry rather than red meat.
• Soviba: French meat group covering beef, veal, and lamb with operations across slaughter, cutting, and prepared products. Comparable multi-species red-meat processor serving retail and foodservice, though structured as a privately-held group rather than a cooperative subsidiary.
• Charal: Owned by Bigard, Charal is a leading French beef brand supplied through national retail and foodservice. Comparable product overlap (premium beef cuts, ground beef, ready-to-cook formats) but operates at national scale versus Vignasse & Donney's regional base.
• Sicarev: Cooperative meat group in central-eastern France aggregating regional slaughterhouses and processing facilities. Comparable as a French cooperative meat wholesaler/processor serving retail and foodservice, though more focused on beef and pork at multi-regional scale.

Regional players

• Bovinext: Smaller French regional meat wholesaler/distributor focused on beef supply to butchers and independent retail. Comparable in regional wholesale model and butcher-channel focus, though with a narrower geographic footprint and no equivalent premium-certification portfolio.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat4 records

Key risks6 records

Key highlights7 records

Customer concentration

• LinkedInlinkedin.com/company/vignasse-et-donney

Compliance3 records

Revenue estimate

Valuation estimate

Number of profiles

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Vignasse & Donney