French beef is too tough and this is why

To the Editor,

I read your recent online article on French beef cuts with interest. As a retired superstore manager, I would like to add the following comments on beef.

Chuck steak was used for braising, shin was used for stewing beef. The two cooking methods are totally different.

Skirt used to be put through a tenderising machine to turn it into ‘flash fry’; otherwise it is inedible.

Oxtail was de-boned and minced, as were all the less desirable bits.

What I have not seen in France is thick top rib or leg-of-mutton cut, which was always the butcher’s choice to buy and eat.

Another difference is that the French slaughter their farm animals at any age. Since the BSE outbreak, in the UK and Ireland they are killed at 30 months unless the herd has a specific exemption.

The problem in France is that farmers think that by letting cows, sheep or pigs get bigger, they will get more money for them. In fact, it just means that older animals are tough and not very good to eat.

A.S., by email

How do you feel about the quality of meat available in France? Let us know at letters@connexionfrance.com