'The worst steak in the US is still better than the best in France'

To the Editor,

I am surprised by anyone praising the meat in France. Maybe it’s a cultural thing, or due to limited travelling experience. 

We live in Dordogne now but I am from the US, and the worst steak I have had there is still better than the best steak I have had in France.

One of my friends owns a Michelin-starred restaurant and I don’t even eat steak there.

I have travelled around the world and dined in most countries. In terms of meat quality, South America, South Africa and Australia/New Zealand are second to the US.

Without a doubt, the way the cattle are raised and what they call “finished” for the last two to three months of their life (special foods), and the age they are slaughtered, makes a huge difference.

French agricultural officials and butchers could perhaps learn a lot about raising cattle and when to slaughter them by travelling to Texas or Iowa – the whole Midwest actually.

L.M., by email

Have you had a similar experience? Write to us at letters@connexionfrance.com