Something to think about while in France. The degree of doneness is critical to enjoying grassfed beef. We have guests dropping in and out and have run into "tough beef" problems on several occasions (again last night, in fact). I try to get guests ordering beef (not hamburger) to request a lesser doneness than they are comfortable with back in the US, where we mostly eat corn finished beef....otherwise they complain about "toughness." Last night a guest refused to listen, got "tough" steak and was unhappy. So i ordered one for myself cooked at a lesser doneness.She tried it and happily finished it for me.