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French, cream-coloured, breed of beef cattle. Charolais produce good beef and their rate of growth makes them even more popular - especially in the U.S.A. They cannot match the Aberdeen Angus for out and out beef quality, as their meat is fashionably lean - so lacks that edge of flavour.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.