My catering manager/navigator would wholeheartedly agree with you on the meat situation.
Unusual cuts and names etc, that don't cook well or taste good. Usually pretty tough, so we tend not to be disappointed by simply avoiding beef in particular.
For a period of 6 or 7 weeks it is not an issue and there are plenty of alternative types of meat products.
We are often surprised as we travel, that all through France you are hard pushed to see much livestock of any kind in the fields. We sometimes wonder if this has a bearing on the quality.
Davy