Dexter Cattle For Sale Discussion Board

Posted: **Tue Jan 25, 2011 10:59 pm**

I have just spent 3 days in Lyon at the SIRHA food expo and the Bocuse d`or world cooking championships.

it was a field trip to see whats going on in the world of food and see what they do with meat in France. Mainly to do with my veal.

But i was amazed by the beef. Charolais is king. everything was "guaranteed charolais".
it was all pretty tasteless. typical continental with no marbling.
What chefs are doing with it though, is fantastic in the bistros of Lyon.
they need Dexter!!

they were going mad for the "Angus" with all the uk breed stands pushing their versions.

dominic

Posted: **Wed Jan 26, 2011 11:45 am**

What a turnaround. Years ago, France was the country where nothing was slaughtered till it was 3 or 4 and had great flavour. Pity.

Re the fatless meat, that was what the supermarket evening I went to recently, with their suppliers was all about really. They demonstrated what they wanted. Great chunks of meat with zero fat. The guy doing the butchering demo apologised when he came across a single strand of marbling. He said "Oh dear there's a bit of fat in this one."

I came away with one clear thought, and that was that they do not want animals, far too variable and difficult, loads of suppliers to deal with etc etc. What they really want is their meat to be grown in big identical chunks, and then sliced and packaged all exactly the same. As a business, they are obviously only doing what people apparently want.

Posted: **Wed Jan 26, 2011 1:50 pm**

What are the chefs in the bistros of Lyon doing? Can you tell us about your eating experiences, I would love to hear!

Dexter Cattle For Sale Discussion Board

French Beef