In 4 decades, the brand that has become the leader in meat in France has modernized the butcher shop by developing products in line with changing uses and a cuisine that is suitable for both quick meals and moments of sharing, new food trends and revisited great classics.
When it arrived in supermarkets in the fresh produce section in 1986 with the Hebdopack, which allows meat to be stored for longer in the refrigerator – up to 25 days –, Charal revolutionizes the consumption of beef. For the first time vacuum-packed, it becomes easier to buy, more convenient to keep, and easier to integrate into everyday household life. In the tumult of the late 1980s, this innovation responds to strong consumer expectations : save time without giving up quality meat. But the Hebdopack, it is also a deeper rupture : for the first time, the meat is carried by an identifiable brand. Charal thus brings butchery into a new era and opens the way to another way of consuming beef.. Each decade will then see the emergence of new products or packaging (Hebdopack, Grill box…) designed to meet the diverse needs of consumers and simplify their daily lives.
A close relationship with breeders
To source 100% VBF beef (French beef), the brand works with nearly 30,000 breeders, including 10,000 in quality sectors spread throughout France and located near its 8 production sites. Over the years, this relationship has gone beyond the simple logic of supply to become a partnership built around common requirements : quality of animals, regularity of products, animal wellbeing, traceability, and adaptation of breeding practices.
Innovations in every generation
Today, it is thanks to Charal that beef is found in ever more varied moments of consumption : cuisine express, daily meals, return of homemade, search for practicality, development of snacking... the brand is entering its fifth decade by continuing to develop products designed as closely as possible to real actions in the kitchen, like its Easy Cuisine range with Beef Needles and Flank Slices. To renew the ways of consuming beef on a daily basis, she does not hesitate to explore unexpected culinary territories : gravlax or beef ceviche, Airfryer range… Charal continues to take beef out of a traditional or occasional imagination to anchor it in contemporary cuisine, both simple and creative.
1990 : Charal invents the first microwaveable burgers in the frozen section.
1994 : Charal minced meat for cooking arrives in the frozen food section.
1998 : the first cooked meats appear under the Charal brand.
1999 : launch of the first organic mince.
2005 : in the innovative packaging department, Charal installs his Grillbox.
2010 : launch of the “Happy Family” range.
2020 : launch of the Pasture Raised range and the Charal Sport range, dedicated to athletes.
2021 : Charal offers Beef Character and Label Rouge minced steak.
2022 : Charal launches La Conserverie in the grocery section.
2025 : frozen side, Charal reveals his latest discovery : le Pizz’dwich.
2026 : launch of the new Gravlax and the Airfryer range.
Charal in numbers
1 in 2 French households consume Charal products.
The company employs 3,000 people, including 450 butchers..
More than 20,000 points of sale distribute Charal products.
To support everyday uses, more than 250 products have been developed.
Per day, 200,000 Hebdopack steaks and 380 minced steaks are produced.
