I went to the market today, and the butcher gave me a Charolais steak to try. Shocked and grateful, I stuttered out my thanks, went home and immediately cooked it in butter, adding sauteed onions and tomatoes as a sauce and shared it with Jade. Scrumptious! Breakfast of champions ! Free!
Interestingly, the French Charolais cow is quite popular in the United States as a cross breeder with Angus and Hereford cattle. In addition, the offspring of Brahman and Charolais cattle are a recognized breed called Chambray, says Wikipedia. I didn’t know any of that, although I have been purchasing, almost exclusively, Charolais beef for it’s flavor and tenderness.
I’ve never seen Charolais/Chambray on the menu in American restaurants, usually just Angus. Have any of you?