Originally Posted by Fabienne
That's true, the feed has an impact and, depending on the cut of beef (and we know they often don't compare), the taste can be vastly different in Europe, in a good way. Truly, I don't eat much steak, and beef in sauces don't allow you to evaluate properly, so my opinion is very limited.
Well, another issue is what the meat is raised for. American beef is raised to be eaten as steak first. French beef is used more commonly in stew. For a stewing cut you would want something a bit tougher and more flavorful so that the gelatin and extra flavor can enhance the sauce. For steak, you want something as tender as possible since it is not going to be cooked for a long time, rather just seared. I remember reading an interview with the famous Chef Joel Robuchon, and he said that the thing he always wants when he visits the US is a great steak.
One year, a couple of teenagers from the village my mother lives in in Franc came and stayed with us for a couple of weeks during the summer. They were shocked to find out that we actually eat corn, and consider it to be one of the real summer delacacies. One of the kids brought home corn seeds to plant back in France, and her family still laughs about it. They just do not see corn as fit for human consumption.