4 Charolais
The world of gastronomy has rightly become obsessed with the origins of products. In the Middle East, particularly amongst the high-end hotels and restaurants, names count and people expect the best.

With this in mind, Charolais is the name that counts when it comes to beef. Originally from France, Charolais cows’ high level of red meat and low fat ensures a higher yield of meat.

“They are a popular breed due to their ability to breed with other cattle breeds, namely Angus and Hereford,” explains Moritz Neumann, sous chef New York Steakhouse Renaissance Doha City Center Hotel.

“The size and musculature of Charolais, when compared to other beef breeds, makes it one of the most popular breeds in the industry right now,” he adds.

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Despite this worldwide popularity, chef de cuisine and manager for M’s Beef Bistro and M’s Seafood Bistro at Le Meridien Dubai, Yvan Rocher, says this type of beef hasn’t yet taken on in the regional market.

“The Charolais is not really popular in UAE as it has just been introduced,” he asserts.

“We try to sell it but it’s not popular with our guests.”

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