Letters
Here's why I gave up eating French beef
Reader weighs in on debate over meat's toughness
To the Editor,
I agree with the comments regarding the 'toughness' of French beef, and not only beef sold pre-packaged in supermarkets.
I live among beef farmers in the Dordogne; they are my neighbours. I have yet to find one who disagrees with me.
Recently, while waiting to be served at my local supermarket's butchery counter, I casually picked up the traceability certificate for the beef being sold. I noted the exact date of birth and date of slaughter of the animal in question.
The animal was about 12 years old when it was slaughtered.
Since then, I have looked at the details for other animals and can confirm that this is not unusual. The period generally appears to be around 11 to 13 years.
Add to this the relatively limited period for which beef is normally matured after slaughter, and, in my view, you have an explanation for the toughness of much French beef.
This is why I gave up buying and eating beef in France years ago.
R.N., by email
Have you discovered any cuts of meat in France that you prefer to those in your home country? Let us know at letters@connexionfrance.com
