Originally Posted by
TWA Fan 1
Beef varies by country in Europe (a little less so than in the pre-EU days).
It is possible to have excellent beef in Europe, especially in France. Keep in mind the cuts and the preparation are a little different.
For one thing, the French don't age their beef the way we do in the U,S., so their beef is a little less pungent.
But an excellent Charolais beef is among the best steaks in the world, ranging from the filet mignon, to the Chateaubriand, to the faux-filet, to the entrecote.
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like to see other comments about charolias. i only had it once. a steak of some sort in either a michelin 2 or 3* somewhere south of burgundy. was sort of like range fed longhorn, but with less taste and a whole lot tougher. i do not know what cut, but it was supposed to be special, and it certainly cost special.