The reason why haute French cuisine relies so heavily on sauces is because European meat is flavorless on its own due to the fact that European cattle...

The reason why haute French cuisine relies so heavily on sauces is because European meat is flavorless on its own due to the fact that European cattle is slaughtered at around 13 months from birth, whereas good tasting beef comes only from cattle slaughtered at around 30 months from birth. The whole "aged beef" fandango has come into being to try and partially address this problem, but fails because the cow is too young anyway. In short, good beef has a lot of flavor and needs little more than salt.

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  1. 2 weeks ago
    Anonymous

    Try dry aging a steak from a 3+ year old steer. Holy mother of god are they delicious.

  2. 2 weeks ago
    Anonymous

    Up until very recently most cattle were dairy cattle and even into the 90s in France cheap beef was a kind of poor people food
    They did have beef steer but it was expensive and rare
    It's not about when they would slaughter them and dairy cows would only be slaughtered when they stopped producing milk which can take many years

    • 2 weeks ago
      Anonymous

      so i can just buy the cheap beef which is supposedly from dairy cow and it will taste good?

      • 2 weeks ago
        Anonymous

        No, the cheap beef doesn't taste great which is why famous French steak dishes use a sauce
        It's not like in the US where you can get decent beef at a Walmart and they sell wagyu at Costco
        Some people in France genuinely prefer the taste of horse meat which should give you an idea for the quality of cheap French beef
        I don't know if that actually helps, most Americans have never eaten horse
        It's like bison but tougher

        • 2 weeks ago
          Anonymous

          'Cheap' meat would unironically be better for us.

          I am going to feed my children cheap beef so their jaws develop correctly and aesthetically.

          • 2 weeks ago
            Anonymous

            Yeah the last time I went back to visit my family I noticed the quality and variety of junk food was off the charts

            >memericans think their hormone stuffed corn fed beef raised in a texan desert is better than locally raised cows in Normandy or french mountainous areas

            Truly hilarious.
            Stick to your costco 2$ steaks drowning in ranch dressing, i'll stick with my aubrac from massif central
            And yes our sauces fricking rule

            The average quality of beef in most parts of the US that I have travelled to is better than the average quality beef I had in France when I was a kid, I don't know if the fancy beef has gotten more common
            And don't knock ranch beef until you've had a Mississippi pot roast
            Is food in general in France better I would say yes
            Is beef in general in the US better I also say yes
            I miss the cheese

            • 2 weeks ago
              Anonymous

              You actually sent me on an autistic spree to check if was you were saying was correct and it turns out you have no idea about what you're talking about.
              The average age of slaughter for meat cows is around 30 months, and those are in large majority meat cows as opposed to milk cows which are slaughtered past 8 when they stop producing milk.
              But heh you speak french, you can look it up yourself.
              But whatever, no idea why you would say beef in France or Europe is flavorless, or why you would propagate dumb stereotypes about french cuisine, perhaps you feel more american bashing your home country? who knows

              • 2 weeks ago
                Anonymous

                >The average age of slaughter for meat cows is around 30 months, and those are in large majority meat cows as opposed to milk cows which are slaughtered past 8 when they stop producing milk.
                Bruh, that's what I said here:

                Up until very recently most cattle were dairy cattle and even into the 90s in France cheap beef was a kind of poor people food
                They did have beef steer but it was expensive and rare
                It's not about when they would slaughter them and dairy cows would only be slaughtered when they stopped producing milk which can take many years

                I know that, my wife's family had a dairy farm in Minnesota
                Had, now I think it's an AirBnB
                Beef steer it varies by breed it's usually 18 months I think for black angus is what some other Anon said a while back
                I'm not bashing France, either, I was explaining why the French have so many iconic steak dishes

              • 2 weeks ago
                Anonymous

                You're not putting a lot of facts on the table besides your wife's family's former dairy farm or what some anon said
                Good night

  3. 2 weeks ago
    Anonymous

    Nouvelle Cuisine has been the norm for over half a century. What the frick are you even talking about?

  4. 2 weeks ago
    Anonymous

    Every cuisine relies on sauces, stupid. The ones that don’t are barely more sophisticated than early human hunter gatherer diets and can barely be considered cuisine.

  5. 2 weeks ago
    Anonymous

    can i eat the cow meat of a dairy cow? would that have a similar effect?

    • 2 weeks ago
      Anonymous

      Yes, but the breeds of cattle raised for beef are different from dairy cows.

  6. 2 weeks ago
    Anonymous

    Anyone else just not like the way sauces feel in your mouth
    I enjoy spices a lot more because it makes the food less liquidy but not bland

    • 2 weeks ago
      Anonymous

      hehe cum

      • 2 weeks ago
        Anonymous

        hehehe

  7. 2 weeks ago
    Anonymous

    >memericans think their hormone stuffed corn fed beef raised in a texan desert is better than locally raised cows in Normandy or french mountainous areas

    Truly hilarious.
    Stick to your costco 2$ steaks drowning in ranch dressing, i'll stick with my aubrac from massif central
    And yes our sauces fricking rule

  8. 2 weeks ago
    Anonymous

    Go read le guide culinaire. Older ox is demanded and still sauces are the first chapter of the book as they are the most important part of a meal.

  9. 2 weeks ago
    Anonymous

    Yup

  10. 2 weeks ago
    Anonymous

    Please, please, please tell me which eceleb made a video on this topic so I can educate myself on this new moron meta.

    • 2 weeks ago
      Anonymous

      Checked. A bunch of different youtubers do it but that big fat mystery meat steak guy has done most of them I think.

      • 2 weeks ago
        Anonymous

        Thank you.

  11. 2 weeks ago
    Anonymous

    >European meat is flavorless on its own
    Most cuisine is going to be flavorless if you don't season properly.
    That's cooking 101.

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