Butter from the United States and Europe differ in fat content, color, and texture. US butter typically contains at least 80% milkfat, while European butters often have 82% or higher, as per USDA and EU standards. Higher fat content gives European butter a richer taste and softer texture at room temperature.
Color differences arise from cow feed. US cows are often fed grain, producing paler butter, while European grass-fed cows yield butter with a deeper yellow hue due to beta-carotene. However, some US producers now offer grass-fed options.
Spreading ability varies: European butter's higher fat content makes it more spreadable when cold. US butter tends to be firmer. Both types are widely available in supermarkets, with imported European brands gaining popularity.
