ChicagoBlue
Well-Known Member
- Joined
- 10 Jan 2009
- Messages
- 16,165
I was sat on a flight next to a cattle executive of a multinational. While I agree that US steak quality is generally far superior to what I have experienced in the UK, he said that American steak taste is less refined than elsewhere in the world, because Americans are anti-fat in their steaks, so marbling is seen as paying for fat (waste), even though it is what tenderizes and luxuriates a good steak. The American consumer wants their steak trimmed to death. But, he said that global tastes are so varied that Americans have “designed” their meat primarily for the home market, as do places that want to (or do) raise their cattle for the American market.Saw you mentioned steak. Steaks are better in American restaurants all day long in my experience.