Victor Sack wrote:

> In France, Aubrac, as well as the better known but inferiour to it
> Charolais or a Charolais cross, and also Limousin breeds are thought
> of as very good.

Limuosin can be spectacularly tender, wonderful for lightly cooked dishes.

> In Italy, Chianina, a relatively rare breed even there, reigns
> supreme.

It used to, now we have to buy Chianina from Spain, where the majority of
the bulls went for sale in the past decades. The so called "poet of the
steak-a-la-Florence" (fiorentina) Dario Cecchini buys much of his first
choice Chianina from Spain.
Now the two italian breeds who rule the tables are Fassona from Piedmont and
Marchigiana from Marche (the eastern coastal region including Ancona,
Ascoli-Piceno and Pesaro-Urbino).

> In Spain, never particularly known for its beef, there are at least
> two superb, but rare breeds, the Cantabrian Tudanca and the Castilian
> Avileña negra ibérica.

Thanks for the insigth.
--
Vilco
Think pink, drink rose'