Many restaurants and brasseries serve hearty traditional meat dishes. The Limousin region around Limoges gives its name to russet-coloured cattle famed for tasty lean beef, the main speciality. There are plenty of sheep and pig farms around the city too, hence the tradition of butchery products. Local favourites are sausages, tripe and potée limousine (rich meat stew). A good 3-course menu with house wine usually costs from about 20 euros.