The documentary asserts that France’s three main breeds of cattle – Blondes d’Aquitaine, Limousins and Charolaises – are tough, “athletic” animals, historically reared as beasts of burden or for milking, but not for their flesh.
On the other hand, Aberdeen Angus, Galloway, Hereford and Longhorn, when grass-fed, all have the perfect flesh for steaks thanks to marbling – veins of fat inside the muscles that produce unbeatable texture and flavour.
“We’ve only really been eating grilled meat in France for the past 30 years, whereas you rosbifs have been doing so since the 16th century and have bred cows for that very purpose, so it’s only natural you have a head start,” Mr Ribière told The Sunday Telegraph.
“Our breeds are fine for stews, boeuf bourguignon, and pot au feu as they have a lot of collagen, which is good for boiling, but little fat. A
good English roast beef can
be eaten alone, you add
I’ve certainly had some pretty shitty steaks in France in my time.