Butchery, too, evolved into an art form, according to Ariane Daguin, founder of D’Artagnan Foods. The French emphasise using as much of the cow as possible. “We are the best in the art of using every piece, every part of the animal the best way possible,” says Daguin.
Today, steak in France remains closely tied to the experience of the neighbourhood brasserie; the beating heart of French culture. Steak here is considered the ideal vehicle for the classic sauces like béarnaise, peppercorn or bordelaise. It’s eaten with chips or a simple green salad, at leisurely lunch or dinner – with red wine, of course.
American steak culture is defined by its wide variety of cuts.
United States
In his 1973 book, Breakfast of Champions, Kurt Vonnegut wrote, “Being American is to eat a lot of beef steak, and boy, we’ve got a lot more beef steak than any other country.”
Travel tip:
American steakhouses pride themselves on their vast selection of cuts; allow your server to guide you, but look for steak that’s USDA Prime – the highest grade of beef.
Tomahawk steaks look impressive, but you’re paying for mostly bone: order the rib-eye instead.
Ironically, until the Civil War, most cattle in the US were kept mostly for dairy, or butchered for tallow and hides. Nonetheless, the image of cowboys herding cattle across the West became synonymous with American independence and power.
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