Victoria was practically raised on T-Bone steaks growing up in Alberta and I ate my fair share of steaks at Morton's and other Las Vegas steakhouses. Which by no means makes us experts, but we do know enough.
France, the land of Cheese, Croissants, Baguettes and Boeuf Bourguignon. Is it a sign that the only world famous beef dish from France is a stew?
I mean Charolais is a great breed of cattle and known everywhere, but what do they do with the meat here in France? Export all the good parts (as Alberta does with it's horse meat, which we find everywhere here) and leave us the rest? Because all French make stew? Are the butchers at fault as Victoria seems to think? Have I lost my magic touch on the BBQ?
The other famous beef dish, Steak Frites, as many of you can attest, is a hit or miss situation when dining out in France as well. Once in a while you get a top notch steak, but many more times, it's not that good really.
I bought Entrecote at the market and at Supermarkets since we arrived and so far, not many attempts of grilling them came anywhere close to the same cuts we bought in Canada.
Sometimes Spring Creek, sometimes Supermarket, they were all better than what we had here so far.
Am I missing a secret black market for good cuts? Should I seek out a rancher who will give me first dibs? Any advise?
Maybe we should do some trading with Kirsten from Spring Creek! A side of beef might be a bit large for luggage though.
This is a great post for all beef fans:
JUST NOT THAT GOOD
FAMOUS BEEF STEW FROM FRANCE
THE KOTELKOS. WWW.SPRINGCREEK.CA