letters
French meat is actually of superb quality
This reader is surprised by others' experiences
To the Editor,
We were astonished to read that “skirt” is considered inedible – has the writer never eaten bavette in any form?
Onglet is considered to be a delicacy, despite being, technically, offal. Oxtail may be an “inferior” piece but is delicious.
Cuts for boeuf bourguignon, pot-au-feu, macreuse – and who has had an araignée and not fallen for it?
As for age – there is an increasing trend in taking older milking cows and turning them to beef cattle – often with delicious results.
Many supermarkets have their own butchery and display the carcasses in cabinets, with the farm of origin, date of slaughter and date when it will be ready for sale – reserve your cut and its ageing.
Yes, French beef and lamb are expensive, but this is hardly surprising given that France taxes employment so severely.
Our local butcher here in the Périgord Vert raises his own cattle and sheep on grass – and the quality is superb.
In the UK, in West Oxfordshire, we used to eat lamb from our front fields and beef from the fields behind ours – it was all superb and the meat here does not suffer in comparison.
Just buy carefully, as in the UK (and, yes, I have eaten Argentinian, Spanish and Brazilian beef in those countries and it is superb too).
A.L., Dordogne
Have you discovered new cuts of meat in France? Share them at letters@connexionfrance.com
