Sorry about the outdate link:
http://www.npr.org/rundowns/rundown....ate=3-Apr-2002

"Claudia Cornejo" > wrote in message
...
> The meat in France is stronger and tougher likely because the cows have a
> normal life. The reason that the average meat in the US is lighter in
> taste is that the cows are fed corn instead of grass, and is more tender
> is that their movement is restricted in their mass industrialization.
> Although, you might not like the taste as much, it is much safer and saner
> way to eat meat. The unnatural way that the us produces meat requires
> antibiotics, which you will eventually consume. (hormones are also
> involved, but that is another issue).
>
> Please read the following to get a complete sense of the way that the
> average meat is processed in the US. It not pretty, and you might just
> stay in France to eat well or not eat it at all in the US.
>
> This Steer's Life by Michael Pollan http://www.nehbc.org/pollan1.html
> Michael Pollan (Audio)
> http://freshair.npr.org/day_fa.jhtml?displayValue=day&todayDate=04/03/2002(script)
> http://www2.math.uic.edu/~takata/som...tibiotics.html
>
> Eric Schlosser (on fast food and artificial foods)
> http://freshair.npr.org/topic_fa.jhtml
>
> Claudia
>
> "Luna***Star" > wrote in message
> ...
>>> in France meat tastes completely
>>> different than it does in the US. It's stronger flavored. It's also a
>>> lot tougher.
>>
>> I know what you mean! I'm Canadian and like you, I now live in France. I
>> also don't like french beef very much. I've tried different hypermarché
>> and none of them sell good beef. It's always tough as a shoe sole and
>> the taste isn't grand either. If you want to eat good beef, you have to
>> buy it from a decent butcher shop. It's 3 times more expensive but it
>> will be similar to what you are used to.
>>
>> a+
>
>