Aubrac is a volcanic and granitic plateau that extends over an area of 1,500 km². The volcanic eruptions occurred between 6 and 9 million year ago and were of Hawaiian type with fluid lavas. There are therefore no individual volcanic cones. The volcanic zone occupies the west side while the other part of the plateau is formed of granite. The average altitude is about 1,200 meters with the highest point at 1,469 meters (Signal de Mailhebiau) in the south. All the region has been eroded by glaciers during three glacial periods. The Aubrac includes four glacial lakes: lac des Salhiens, lac de Saint-Andéol, lac de Souveyrols and lac de Born. In the south, the highest summits of the Aubrac dominate the Lot valley, which lies 1,000 m below.

Bovine breeding is the main activity on the plateau. Aubrac has its own bovine species called "Aubrac", which is well adapted to the environment. The cows are bred for their meat while, before the 1960s, they were bred for their dairy products. The milk was made into cheese in "burons" or " mazucs ", which are small structures in the middle of the pastures. Today, the majority of these structures are in ruin. The "Laguiole" (pronounced "Layole") cheese is now only made by a dairy in the village of Laguiole and resembles Cantal cheese.

The region is also known for its knife industry. It is here that the Laguiole knife is made by around thirty local craftsmen. The factory of Forge de Laguiole was designed by Phillippe Starck.