Love France

[Wully]

Erick. I’d give 50 quid for a half bung of the lairds Stornaway black pudding right now. I’m scared to try the sausages maybe if a buy a pack and re shape them into squares I’ll get by.

 

[runnach]

I’d give 50 quid for a half bung of the lairds Stornaway black pudding right now. I’m scared to try the sausages maybe if a buy a pack and re shape them into squares I’ll get by.

 

[El radge]

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

Agree beef can be disappointing . Though I never expect too much from their faux fillets on the often incredibly cheap 'menu' . Not sure if this is because of the breed of French cattle ? Charolais meat , for example , has very little fat
Proper steaks , as we would know them , are often Irish beef . More expensive establishments often use Scotch beef