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91-545: A steak is a thick cut of meat sliced across the muscle fibers, sometimes including a bone. It is normally grilled or fried . Steak can be diced, or cooked in sauce , as in steak and kidney pie . Steaks are most commonly cut from cattle (beefsteak), but can also be cut from bison , buffalo , camel , goat , horse , kangaroo , sheep , ostrich , pigs , turkey , and deer , as well as various types of fish , especially salmon and large fish such as swordfish , shark , and marlin . Some cured meat, such as gammon ,

182-485: A court bouillon , wine or sauce or cooked en papillote . Lamb steaks come from a range of cuts and are a versatile ingredient that can be used in a range of dishes. It is commonly found sliced into salads. Pork steaks are generally cut from the shoulder of the pig but can also be cut from the loin or leg of the pig. Shoulder steaks are cut from the same primal cut of meat most commonly used for pulled pork and can be quite tough without long cooking times due to

273-468: A " cannibal sandwich " is popular among the descendants of German immigrants; it uses sirloin, rye bread, salt, pepper, and chopped onions. A popular street food in Mexico , carne tártara or carne apache is a dish of ground beef cured in lime juice, like a ceviche . Chilean cuisine features a dish of prepared raw beef called crudos . In southern Brazil , influenced by German immigrants, it

364-766: A 'weal' cutlet", as well as hams and sirloins. Delmonico's restaurant in New York City, which opened in 1827 and stayed open for almost 100 years, has been described as "the most famous steak restaurant in American history". Delmonico steak is a method of preparation from one of several cuts of beef (typically the rib cut) prepared Delmonico style, originally from the mid-19th century. Hundreds of restaurants specialize in serving steak, describing themselves as "steakhouses". Classic sauces and seasonings to accompany steak include: Commercially produced bottled sauces for steak and pre-mixed spices are also popular. In 2012 in

455-658: A broad one. Static magnetic fields , for reasons still unknown, retard animal development. The quality and quantity of usable meat depends on the animal's plane of nutrition , i.e., whether it is over- or underfed. Scientists disagree about how exactly the plane of nutrition influences carcase composition. The composition of the diet, especially the amount of protein provided, is an important factor regulating animal growth. Ruminants , which may digest cellulose , are better adapted to poor-quality diets, but their ruminal microorganisms degrade high-quality protein if supplied in excess. Because producing high-quality protein animal feed

546-401: A popular dish in many places around the world, cooked in domestic and professional kitchens, and is often a primary ingredient in a menu. It is used in small amounts in an hors d'oeuvre , in an entrée dish or, more usually, in a larger amount as the main course. Steak is sometimes served at breakfast dish, especially for heavy manual laborers, such as farmers. In restaurants, the doneness

637-587: A predetermined age or weight, livestock are usually transported en masse to the slaughterhouse. Depending on its length and circumstances, this may exert stress and injuries on the animals, and some may die en route . Unnecessary stress in transport may adversely affect the quality of the meat. In particular, the muscles of stressed animals are low in water and glycogen , and their pH fails to attain acidic values, all of which results in poor meat quality. Animals are usually slaughtered by being first stunned and then exsanguinated (bled out). Death results from

728-895: A result of cobalt deficiency in the soil. Plant toxins are a risk to grazing animals; for instance, sodium fluoroacetate , found in some African and Australian plants, kills by disrupting the cellular metabolism . Some man-made pollutants such as methylmercury and some pesticide residues present a particular hazard as they bioaccumulate in meat, potentially poisoning consumers. Practices such as confinement in factory farming have generated concerns for animal welfare . Animals have abnormal behaviors such as tail-biting, cannibalism, and feather pecking . Invasive procedures such as beak trimming , castration , and ear notching have similarly been questioned. Breeding for high productivity may affect welfare, as when broiler chickens are bred to be very large and to grow rapidly. Broilers often have leg deformities and become lame, and many die from

819-401: A short time, as the flesh cooks quickly, especially when grilled. Fish steaks, such as tuna, can also be cooked to various temperatures, such as rare and medium rare. Different cuts of steak include rib eye , sirloin , tenderloin , rump , porterhouse, and t-bone . Cuts of steak differ between countries owing to differences in farming the animal and butchering the carcass. The result is that

910-559: A steak found in one country is not the same as in another, although the recipes may be the same, differing "only in their sauces, butters, or garnitures ". Most important is trying to achieve Maillard reaction on meat to ensure that restaurant-quality steak results each time. Down on the place d'Armes near Racouchot's, there was a restaurant ...the Pré Aux Clercs ... [that] made very good grilled rare steaks with watercress, which at that time were beginning to be in great vogue in

1001-408: Is a parasite that may be found in raw or undercooked meat. A multicentre case-control study found inadequately cooked or inadequately cured meat as the main risk factor for toxoplasma infection in all centres. Due to the risk of congenital toxoplasmosis in the fetus, pregnant women are advised not to eat raw meat. Latent toxoplasmosis, which lasts a lifetime, has been shown to cause poorer memory in

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1092-453: Is a restaurant that specializes in beefsteaks and other individual portions of meat. Chophouses started in London in the 1690s, and served individual portions of meat, known as chops . The houses were normally only open for men; for example, women were only admitted to Stone's Chop House in 1921. Accounts of travellers in 19th-century London refer to their "dining off mutton chop, rump steak and

1183-497: Is a risk; in 2013, products in Europe labelled as beef actually contained horse meat . Meat can be cooked in many ways, including braising , broiling , frying , grilling , and roasting . Meat can be cured by smoking , which preserves and flavors food by exposing it to smoke from burning or smoldering wood. Other methods of curing include pickling , salting , and air-drying. Some recipes call for raw meat; steak tartare

1274-439: Is also often minced, shredded, chopped finely or formed to create a range of dishes that retain the name "steak": Fish steaks are cut perpendicular to the spine and may include bones. Although their delicate flesh requires quicker cooking than beef, steaks from swordfish , halibut , tuna , salmon , and mahi-mahi can be grilled. They are frequently cooked whole or as fillets . Fish steaks may also be poached or baked using

1365-542: Is also present in Danish smørrebrød , where it is served on rugbrød (rye bread) with assorted toppings. In Slovenia (known as "tatarski biftek"), it can be bought in almost any grocery store. It is a traditional New Year's Eve dish, spread with butter on baked toast, and with the mandatory addition of sliced onions . In Sweden , steak tartare, råbiff , is usually served with raw egg yolk, raw onions, diced pickled beetroot, and capers. In Finland , tartarpihvi

1456-437: Is animal tissue , often muscle , that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates , including chickens , sheep , goats , pigs , horses , and cattle , starting around 11,000 years ago. Since then, selective breeding has enabled farmers to produce meat with the qualities desired by producers and consumers. Meat

1547-404: Is anticipated. Heat regulation in livestock is of economic significance, as mammals attempt to maintain a constant optimal body temperature. Low temperatures tend to prolong animal development and high temperatures tend to delay it. Depending on their size, body shape and insulation through tissue and fur, some animals have a relatively narrow zone of temperature tolerance and others (e.g. cattle)

1638-417: Is being reversed by consumer demand for leaner meat. The fatty deposits near the muscle fibers in meats soften meat when it is cooked, improve its flavor, and make the meat seem juicier. Fat around meat further contains cholesterol . The increase in meat consumption after 1960 is associated with significant imbalances of fat and cholesterol in the human diet. Biomass of mammals on Earth Upon reaching

1729-464: Is charred on the outside. Beef, unlike some other meats, does not need to be cooked through. Food-borne human illnesses are not normally found within a beefsteak, though surfaces can potentially be contaminated from handling, thus very rare steak (seared on the outside and raw within) is generally accepted as safe. The wide range of quickly-prepared and well-known beefsteak dishes includes minute steak , steak sandwiches , and steak and eggs . Steak meat

1820-520: Is commonly served as steak. Some cuts are categorized as steaks not because they are cut across the muscle fibers, but because they are relatively thin and cooked over a grill, such as skirt steak and flank steak . Grilled portobello mushroom may be called mushroom steak, and similarly for other vegetarian dishes. Imitation steak is a food product that is formed into a steak shape from various pieces of meat. Grilled fruits such as watermelon have been used as vegetarian steak alternatives. The word steak

1911-411: Is consumed, and egg and/or dairy consumption may or may not be strictly restricted. The type of meat consumed varies between different cultures. The amount and kind of meat consumed varies by income, both between countries and within a given country. Horses are commonly eaten in countries such as France, Italy, Germany and Japan. Horses and other large mammals such as reindeer were hunted during

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2002-445: Is expensive, several techniques are employed or experimented with to ensure maximum utilization of protein. These include the treatment of feed with formalin to protect amino acids during their passage through the rumen , the recycling of manure by feeding it back to cattle mixed with feed concentrates, or the conversion of petroleum hydrocarbons to protein through microbial action. In plant feed, environmental factors influence

2093-566: Is grilled steak. Beef steak consumption is described as part of the "Argentine national identity". Portion sizes of steak dishes in Argentine restaurants tend to be large, with steaks weighing over 454 grams (1 lb) being commonplace. Asado , considered a national dish , often includes steak. The "Steak of Origin" competition has been run for a decade on behalf of the Beef+Lamb Corporation of New Zealand. It "aims to find

2184-435: Is ground lean sirloin and has a raw egg yolk in a dimple in the middle. The meat can be premixed with herbs and spices, but usually, the customer is given spices and condiments to add to taste. Steak tartare is typically served with wheat rye bread fried in lard or oil, alternatively, it can be toasted, and raw garlic cloves for rubbing on the bread. In Poland , steak tartare is known as tatar or befsztyk tatarski and

2275-564: Is important to economies and cultures around the world. The word meat comes from the Old English word mete , meaning food in general. In modern usage, meat primarily means skeletal muscle with its associated fat and connective tissue, but it can include offal , other edible organs such as liver and kidney . The term is sometimes used in a more restrictive sense to mean the flesh of mammalian species (pigs, cattle, sheep, goats, etc.) raised and prepared for human consumption, to

2366-877: Is made from minced raw beef. Pâtés are made with ground meat and fat, often including liver . Meat, in particular red and processed meat, is linked to a variety of health risks. The 2015–2020 Dietary Guidelines for Americans asked men and teenage boys to increase their consumption of vegetables or other underconsumed foods (fruits, whole grains, and dairy) while reducing intake of protein foods (meats, poultry, and eggs) that they currently overconsume. Toxic compounds including heavy metals , mycotoxins , pesticide residues, dioxins , polychlorinated biphenyl can contaminate meat. Processed, smoked and cooked meat may contain carcinogens such as polycyclic aromatic hydrocarbons . Toxins may be introduced to meat as part of animal feed, as veterinary drug residues, or during processing and cooking. Such compounds are often metabolized in

2457-509: Is mainly composed of water, protein, and fat. Its quality is affected by many factors, including the genetics, health, and nutritional status of the animal involved. Without preservation, bacteria and fungi decompose and spoil unprocessed meat within hours or days. Under optimal conditions, meat is edible raw , but is often normally eaten cooked—such as by stewing or roasting —or processed —such as by smoking or salting . The consumption of meat (especially red and processed meat) increases

2548-501: Is particularly prevalent in the US, but has been banned in the EU, partly because it causes antimicrobial resistance in pathogenic microorganisms. The biochemical composition of meat varies in complex ways depending on the species, breed, sex, age, plane of nutrition, training and exercise of the animal, as well as on the anatomical location of the musculature involved. Even between animals of

2639-462: Is served with raw egg yolk, raw onions, pickled and salted cucumbers, and capers. Variations of the dish include dressing with buttermilk sauce and salmon roe. The Ukrainian version can consist of pickled and salted mushrooms and toasted white bread. Steak tartare is served at many high-end restaurants in the United States. In Wisconsin , a variation of a steak tartare sandwich called

2730-420: Is tender and pliable when cooked just after death or after the resolution of rigor , but tough when cooked during rigor. As the muscle pigment myoglobin denatures, its iron oxidizes , which may cause a brown discoloration near the surface of the meat. Ongoing proteolysis contributes to conditioning: hypoxanthine , a breakdown product of ATP, contributes to meat's flavor and odor, as do other products of

2821-794: Is the most tender, while wagyu , such as Kobe beef from Japan, is also known for its high quality. The quality and safety of beefsteak as a food product is regulated by law. Australia has National Meat Accreditation standards; Canada has the Canadian Beef Grading Agency; in the United Kingdom, the Food Standards Agency is responsible; in the United States, young beef is graded by the United States Department of Agriculture as Select, Choice or Prime, where "Prime" refers to beef of

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2912-416: Is traditionally served as an appetizer with diced onions, dill pickles, pickled mushrooms , egg yolk, spices, and, optionally, yeast extract or coriander. In Hungary , steak tartare is known as tatár or tatár bifsztek and is served as an appetizer with diced onions, crushed garlic, egg yolk, mustard, ketchup and spices (black pepper, sweet and hot Hungarian red pepper). A variant of steak tartare

3003-549: Is used to create mainly traditional southern dishes such as chicken fried chicken . This may also refer to beef cuts such as a hip steak or a shoulder blade steak, or a small portion of chuck steak with a visible line of white connective tissue . Sliced vegetables can be used as vegetarian nonmeat "steak" alternatives, such as cauliflower, portobello mushrooms, and eggplant. Beans and legumes (such as soybeans ) have also been used to form steak-like foods. Watermelon steaks are sliced and cooked pieces of watermelon. In 2019,

3094-457: Is usually specified by the diner: "rare", "medium rare", "medium", "medium well", or "well done". Print appearances of this use of "rare" are found as early as around 1615. A steak knife is a specialized piece of cutlery to make cutting the steak easier; it is sharper than other knives and may have a serrated edge. Beefsteak Clubs were once part of London's club life. They were described as "a club of ancient institution in every theatre; when

3185-450: Is very low in carbohydrates and does not contain dietary fiber. The fat content of meat varies widely with the species and breed of animal, the way in which the animal was raised, what it was fed, the part of the body, and the methods of butchering and cooking. Wild animals such as deer are leaner than farm animals, leading those concerned about fat content to choose game such as venison . Decades of breeding meat animals for fatness

3276-620: The European Union included steak as one of the protected designations under a revised regulation that passed with 80% approval. The decision will be put to member states and the European commission. The change was "designed to protect meat-related terms and names exclusively for edible parts of the animals". It was felt that "steak should be kept for real steak with meat" and that a new name was needed for new non-meat products so that people know what they are eating. Meat Meat

3367-805: The Translational Genomics Research Institute showed that nearly half (47%) of the meat and poultry in U.S. grocery stores were contaminated with S. aureus , with more than half (52%) of those bacteria resistant to antibiotics. A 2018 investigation by the Bureau of Investigative Journalism and The Guardian found that around 15 percent of the US population suffers from foodborne illnesses every year. The investigation highlighted unsanitary conditions in US-based meat plants, which included meat products covered in excrement and abscesses "filled with pus". Complete cooking and

3458-522: The breeding of animals to improve meat production. In the postwar period , governments gave farmers guaranteed prices to increase animal production. The effect was to raise output at the cost of increased inputs such as of animal feed and veterinary medicines, as well as of animal disease and environmental pollution. In 1966, the United States, the United Kingdom and other industrialized nations, began factory farming of beef and dairy cattle and domestic pigs. Intensive animal farming became globalized in

3549-929: The National Cancer Institute published results of a study which found that human subjects who ate beef rare or medium-rare had less than one third the risk of stomach cancer than those who ate beef medium-well or well-done. While eating muscle meat raw may be the only way to avoid HCAs fully, the National Cancer Institute states that cooking meat below 100 °C (212 °F) creates "negligible amounts" of HCAs. Microwaving meat before cooking may reduce HCAs by 90%. Nitrosamines , present in processed and cooked foods, are carcinogenic, being linked to colon cancer. Polycyclic aromatic hydrocarbons , present in processed, smoked and cooked foods, are similarly carcinogenic. Bacterial contamination has been seen with meat products. A 2011 study by

3640-412: The U.S., A1 Steak Sauce had slightly over 50% of the market share for all meat sauce products, and was the category leader. Montreal steak seasoning is a spice mix used to flavor steak and grilled meats that was based on the pickling dry-rub mix used in preparing Montreal smoked meat . Hunter-gathering peoples cut steaks from local indigenous animals. For example, Sami cuisine relies partly on

3731-564: The World Health Organization, when basic hygienic rules are followed and fresh meat is used, the risk of bacterial infection is low. However, in the United States, ground beef is not typically sold in the expectation that it will be eaten uncooked. The process of grinding beef can introduce any surface pathogens into the interior of the meat, where they pose greater danger. The U.S. Department of Agriculture (USDA) recommends avoiding uncooked ground beef. Toxoplasma gondii

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3822-546: The animal genome . To enable such manipulation, the genomes of many animals are being mapped . Some research has already seen commercial application. For instance, a recombinant bacterium has been developed which improves the digestion of grass in the rumen of cattle, and some specific features of muscle fibers have been genetically altered. Experimental reproductive cloning of commercially important meat animals such as sheep, pig or cattle has been successful. Multiple asexual reproduction of animals bearing desirable traits

3913-662: The animal to store energy and consisting of "true fats" ( esters of glycerol with fatty acids ), or intramuscular fat, which contains phospholipids and cholesterol . Meat can be broadly classified as "red" or "white" depending on the concentration of myoglobin in muscle fiber. When myoglobin is exposed to oxygen , reddish oxymyoglobin develops, making myoglobin-rich meat appear red. The redness of meat depends on species, animal age, and fiber type: Red meat contains more narrow muscle fibers that tend to operate over long periods without rest, while white meat contains more broad fibers that tend to work in short fast bursts, such as

4004-413: The animal's commercial value. Genetic analysis continues to reveal the genetic mechanisms that control numerous aspects of the endocrine system and, through it, meat growth and quality. Genetic engineering techniques can shorten breeding programs significantly because they allow for the identification and isolation of genes coding for desired traits, and for the reincorporation of these genes into

4095-471: The availability of crucial nutrients or micronutrients , a lack or excess of which can cause a great many ailments. In Australia, where the soil contains limited phosphate , cattle are fed additional phosphate to increase the efficiency of beef production. Also in Australia, cattle and sheep in certain areas were often found losing their appetite and dying in the midst of rich pasture; this was found to be

4186-436: The best possible genetic quality, and the efficiency of this method is improved through the administration of hormones that synchronize the ovulation cycles within groups of females. Growth hormones , particularly anabolic agents such as steroids , are used in some countries to accelerate muscle growth in animals. This practice has given rise to the beef hormone controversy , an international trade dispute. It may decrease

4277-515: The big cities among the younger generation ... les sportifs ... but were dismissed with impatient disgust by older gourmands raised in the intricate traditions of fine sauces and culinary disguise. It was like the Chateaubriant at the other end of the town, also known mostly for its steak and watercress and french fries. M. F. K. Fisher , writing about dining in Dijon in 1929. Steak has become

4368-551: The body to form harmful by-products. Negative effects depend on the individual genome, diet, and history of the consumer. The consumption of processed and red meat carries an increased risk of cancer. The International Agency for Research on Cancer (IARC), a specialized agency of the World Health Organization (WHO), classified processed meat (e.g., bacon, ham, hot dogs, sausages) as, "carcinogenic to humans (Group 1), based on sufficient evidence in humans that

4459-480: The brief flight of the chicken. The meat of adult mammals such as cows , sheep , and horses is considered red, while chicken and turkey breast meat is considered white. Muscle tissue is high in protein, containing all of the essential amino acids , and in most cases is a good source of zinc , vitamin B 12 , selenium , phosphorus , niacin , vitamin B 6 , choline , riboflavin and iron. Several forms of meat are high in vitamin K . Muscle tissue

4550-405: The carcass is necessary because blood causes the meat to have an unappealing appearance and is a breeding ground for microorganisms. After exsanguination, the carcass is dressed; that is, the head, feet, hide (except hogs and some veal), excess fat, viscera and offal are removed, leaving only bones and edible muscle. Cattle and pig carcases, but not those of sheep, are then split in half along

4641-476: The careful avoidance of recontamination reduce the risk of bacterial infections from meat. Steak tartare The name tartare is sometimes generalized to other raw meat or fish dishes. In France , a less-common variant called tartare aller-retour is a mound of mostly raw ground meat lightly seared on both sides. A popular caricature of Turkic warriors—called Tatars or Tartars—has them tenderizing meat under their saddles, then eating it raw. This story

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4732-465: The consumption of meat have mounted protests against steakhouses. Various cuts of beef are used for steak. The more tender cuts, from the loin and rib , are generally cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are generally cooked with moist heat or are mechanically tenderized (e.g., cube steak ). Beefsteak is graded for quality, with higher prices for higher quality. For example, beef tenderloin

4823-1131: The consumption of processed meat causes colorectal cancer." IARC classified red meat as "probably carcinogenic to humans (Group 2A), based on limited evidence that the consumption of red meat causes cancer in humans and strong mechanistic evidence supporting a carcinogenic effect." Cancer Research UK , National Health Service (NHS) and the National Cancer Institute have stated that red and processed meat intake increases risk of bowel cancer . The American Cancer Society in their "Diet and Physical Activity Guideline", stated "evidence that red and processed meats increase cancer risk has existed for decades, and many health organizations recommend limiting or avoiding these foods." The Canadian Cancer Society have stated that "eating red and processed meat increases cancer risk". A 2021 review found an increase of 11–51% risk of multiple cancer per 100g/d increment of red meat, and an increase of 8–72% risk of multiple cancer per 50g/d increment of processed meat. Cooking muscle meat creates heterocyclic amines (HCAs), which are thought to increase cancer risk in humans. Researchers at

4914-571: The decomposition of muscle fat and protein. When meat is industrially processed, additives are used to protect or modify its flavor or color, to improve its tenderness, juiciness or cohesiveness, or to aid with its preservation . A bioarchaeological (specifically, isotopic analysis ) study of early medieval England found, based on the funerary record, that high-meat protein diets were extremely rare, and that (contrary to previously held assumptions) elites did not consume more meat than non-elites, and men did not consume more meat than women. In

5005-488: The demands of customers. The trend towards selling meat in pre-packaged cuts has increased the demand for larger breeds of cattle, better suited to producing such cuts. Animals not previously exploited for their meat are now being farmed, including mammals such as antelope , zebra, water buffalo and camel, as well as non-mammals, such as crocodile, emu and ostrich. Organic farming supports an increasing demand for meat produced to that standard. Several factors affect

5096-430: The early 20th century, what is now generally known as "steak tartare" was called steak à l'Americaine in Europe. One variation on that dish included serving it with tartar sauce ; the 1922 edition of Escoffier 's Le Guide Culinaire defines " Steak à la tartare " as " steak à l'Americaine " made without egg yolk, served with tartar sauce on the side. " Steak à la tartare " (literally meaning "served with tartar sauce")

5187-455: The exclusion of fish , other seafood, insects , poultry, or other animals. Paleontological evidence suggests that meat constituted a substantial proportion of the diet of the earliest humans. Early hunter-gatherers depended on the organized hunting of large animals such as bison and deer . Animals were domesticated in the Neolithic , enabling the systematic production of meat and

5278-444: The first day after death, glycolysis continues until the accumulation of lactic acid causes the pH to reach about 5.5. The remaining glycogen , about 18 g per kg, increases the water-holding capacity and tenderness of cooked meat. Rigor mortis sets in a few hours after death as adenosine triphosphate is used up. This causes the muscle proteins actin and myosin to combine into rigid actomyosin . This in turn lowers

5369-456: The glycolytic enzymes – are involved in glycolysis , the conversion of sugars into high-energy molecules, especially adenosine triphosphate (ATP). The two most abundant myofibrillar proteins, myosin and actin , form the muscle's overall structure and enable it to deliver power, consuming ATP in the process. The remaining protein mass includes connective tissue ( collagen and elastin ). Fat in meat can be either adipose tissue , used by

5460-450: The growth and development of meat. Some economically important traits in meat animals are heritable to some degree, and can thus be selected for by animal breeding . In cattle, certain growth features are controlled by recessive genes which have not so far been controlled, complicating breeding. One such trait is dwarfism ; another is the doppelender or " double muscling " condition, which causes muscle hypertrophy and thereby increases

5551-530: The high amount of collagen in the meat; therefore, pork shoulder steaks are often cooked slower than a typical beef steak and may be stewed or simmered in barbecue sauce during cooking. Cooked gammon steaks are a component of a full breakfast , whereas steaks from a rolled pork loin are more likely to be served at lunch. A Boston butt is a pork steak originating from colonial New England, where butchers would pack fewer valuable cuts of pork in barrels, called butts. Thick sliced or chopped and formed chicken

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5642-445: The highest quality, typically that which has significant marbling . In 1996 in the U.S., only 2.4% of cattle were graded as prime, and most Prime beef is sold in restaurants and hotels. Beefsteak can be cooked to a level of very rare (bleu, a cold raw center), rare, medium rare, medium, medium well, or well done. More tender cuts can be cooked relatively quickly at very high temperatures, such as by broiling or grilling. Pittsburgh rare

5733-533: The increase. Overall, diets that include meat are the most common worldwide according to the results of a 2018 Ipsos MORI study of 16–64 years olds in 28 countries. Ipsos states "An omnivorous diet is the most common diet globally, with non-meat diets (which can include fish) followed by over a tenth of the global population." Approximately 87% of people include meat in their diet in some frequency. 73% of meat eaters included it in their diet regularly and 14% consumed meat only occasionally or infrequently. Estimates of

5824-405: The infected elderly. Latent toxoplasmosis in adults has been thought to, but not proven to, cause psychological effects and lower IQ in some studies. Taenia saginata (beef tapeworm) may also be acquired via ingestion of undercooked beef. The tapeworm is transmitted to humans via infectious larval cysts found in cattle. People with taeniasis may not know they have a tapeworm infection because

5915-688: The late Paleolithic in western Europe. Dogs are consumed in China, South Korea and Vietnam. Dogs are occasionally eaten in the Arctic regions. Historically, dog meat has been consumed in various parts of the world, such as Hawaii, Japan, Switzerland and Mexico. Cats are sometimes eaten, such as in Peru. Guinea pigs are raised for their flesh in the Andes . Whales and dolphins are hunted, partly for their flesh, in several countries. Misidentification

6006-468: The late 19th century, the Hamburg steak became popular on the menus of many restaurants in the port of New York . This kind of fillet was beef minced by hand, lightly salted, and often smoked, and usually served raw in a dish along with onions and bread crumbs . Hamburg steak gained popularity because of its ease of preparation and decreasing cost. This is evident from its detailed description in some of

6097-407: The later years of the 20th century, replacing traditional stock rearing in countries around the world. In 1990 intensive animal farming accounted for 30% of world meat production and by 2005, this had risen to 40%. Modern agriculture employs techniques such as progeny testing to speed selective breeding , allowing the rapid acquisition of the qualities desired by meat producers. For instance, in

6188-502: The marbling or the cooking loss have any effect on the outcome of the competition at any stage. The most popular dinner order in British restaurants in the 1980s included steak: prawn cocktail, steak and Black Forest gateau . In the U.S. circa 1956, about 24% of retail beef cuts were steaks. Beef steaks are commonly grilled or fried . Grilled beef steaks can be cooked at different temperatures , or for different lengths of time;

6279-455: The meat industry than in any other British business" except finance. The US was a meat importing country by 1926. Truncated lifespan as a result of intensive breeding allows more meat to be produced from fewer animals. The world cattle population was about 600 million in 1929, with 700 million sheep and goats and 300 million pigs. According to the Food and Agriculture Organization ,

6370-487: The meat of the reindeer; the Inuit diet uses locally caught sea-mammal meat from whales; Indigenous Australians ate kangaroo; and indigenous North American food included bison steak. In contemporary Argentina, where steak consumption is very high, steak is a significant part of the national cuisine and the asado has the status of a national dish. Some vegetarians , vegans , and animal rights activists opposed to

6461-419: The meat's water-holding capacity, so the meat loses water or "weeps". In muscles that enter rigor in a contracted position, actin and myosin filaments overlap and cross-bond, resulting in meat that becomes tough when cooked. Over time, muscle proteins denature in varying degree, with the exception of the collagen and elastin of connective tissue , and rigor mortis resolves. These changes mean that meat

6552-425: The mid ventral axis, and the carcase is cut into wholesale pieces. The dressing and cutting sequence, long a province of manual labor, is being progressively automated. Under hygienic conditions and without other treatment, meat can be stored at above its freezing point (−1.5 °C) for about six weeks without spoilage, during which time it undergoes an aging process that increases its tenderness and flavor. During

6643-685: The most popular cookbooks of the day. This preparation style was used by 1887 in some U.S. restaurants and was also used for feeding patients in hospitals; the Hamburg steak was served raw or lightly cooked and was accompanied by a raw egg. It is not known when the first restaurant recipe for steak tartare appeared. While not providing a clear name, it is possible that the dish was popularized in Paris by restaurateurs who misunderstood Jules Verne 's description of " koulbat " ("...a patty of crushed meat and eggs...") in his 1875 novel Michael Strogoff . In

6734-432: The most tender and tasty sirloin steak" in the country. Criteria for judging claims to include tenderness, pH , marbling and percentage cooking loss", but while these data are collected for each entrant steak, only the shear force (correlated to perceived tenderness) determines qualification to a tasting panel, at which objective taste from a panel determines the winner. The pH is used solely to disqualify entrants and neither

6825-519: The nineteenth century, meat consumption in Britain was the highest in Europe, exceeded only by that in British colonies. In the 1830s consumption per head in Britain was about 34 kilograms (75 lb) a year, rising to 59 kilograms (130 lb) in 1912. In 1904, laborers consumed 39 kilograms (87 lb) a year while aristocrats ate 140 kilograms (300 lb). There were some 43,000 butcher's shops in Britain in 1910, with "possibly more money invested in

6916-431: The non-meat diets were analysed. About 3% of people followed vegan diets, where consumption of meat, eggs, and dairy are abstained from. About 5% of people followed vegetarian diets, where consumption of meat is abstained from, but egg and/or dairy consumption is not strictly restricted. About 3% of people followed pescetarian diets, where consumption of the meat of land animals is abstained from, fish meat and other seafood

7007-435: The one or the other procedure, depending on the methods employed. Stunning can be effected through asphyxiating the animals with carbon dioxide , shooting them with a gun or a captive bolt pistol , or shocking them with electric current. The exsanguination is accomplished by severing the carotid artery and the jugular vein in cattle and sheep, and the anterior vena cava in pigs. Draining as much blood as possible from

7098-459: The overall consumption for white meat has increased from the 20th to the 21st centuries. Poultry meat has increased by 76.6% per kilo per capita and pig meat by 19.7%. Bovine meat has decreased from 10.4 kg (22 lb 15 oz) per capita in 1990 to 9.6 kg (21 lb 3 oz) per capita in 2009. FAO analysis found that 357 million tonnes of meat were produced in 2021, 53% more than in 2000, with chicken meat representing more than half

7189-463: The principal performers dined one day in the week together (generally Saturday), and authors and other geniuses were admitted members." Dr Johnson's club in Ivy lane was originally a Beef-Steak Club and the "Rump-Steak or Liberty Club" was in existence from 1733–34. The present-day Beefsteak Club, established in 1876, is at 9 Irving Street, London. Among its members are many notable people. A steakhouse

7280-522: The resulting cooked steak ranges from blue (very rare) to overdone. The most common characteristics of a rare steak is a soft, cold, red center. The outside is seared for flavor , while the inside is cooked to suit the diner's preference. Steaks cooked well done are usually cooked throughout the entire cut of meat. For example, a beefsteak cooked well done will not have any pinkness in the middle when sliced. Uncooked beef steak can be served raw, such as in steak tartare . Fish steaks are generally cooked for

7371-446: The risk of certain negative health outcomes including cancer, coronary heart disease , and diabetes . Meat production is a major contributor to environmental issues including global warming , pollution, and biodiversity loss , at every scale from local to global. Some people choose not to eat meat ( vegetarians and vegans ) for reasons such as ethics , environmental effects, health concerns, or religious dietary rules. However, meat

7462-672: The same litter and sex there are considerable differences in such parameters as the percentage of intramuscular fat. Adult mammalian muscle consists of roughly 75 percent water, 19 percent protein, 2.5 percent intramuscular fat, 1.2 percent carbohydrates and 2.3 percent other soluble substances. These include organic compounds, especially amino acids , and inorganic substances such as minerals. Muscle proteins are either soluble in water ( sarcoplasmic proteins, about 11.5 percent of total muscle mass) or in concentrated salt solutions ( myofibrillar proteins, about 5.5 percent of mass). There are several hundred sarcoplasmic proteins. Most of them –

7553-403: The same time, the name "tartare" is also sometimes applied to other dishes of raw meats or fish, such as tuna tartare, introduced in 1975 by the restaurant Le Duc in Paris. Health concerns have reduced the popularity of this meat dish in some parts of the world because of the danger of contamination by bacteria and parasites such as Toxoplasma gondii and Taenia saginata . According to

7644-424: The stress of handling and transport. Meat producers may seek to improve the fertility of female animals through the administration of gonadotrophic or ovulation -inducing hormones . In pig production, sow infertility is a common problem – possibly due to excessive fatness. No methods currently exist to augment the fertility of male animals. Artificial insemination is now routinely used to produce animals of

7735-464: The symptoms are usually mild or nonexistent. Steak tartare is found in many European cuisines. The Belgian version, filet américain (also known as préparé ), is generally made with mayonnaise and seasoned with capers and fresh herbs. It was formerly made of horse meat. In the Czech Republic and Slovakia , steak tartare ( tatarský biftek ) is found in many restaurants. The meat

7826-514: The tenderness of meat, although research on this is inconclusive, and have other effects on the composition of the muscle flesh. Where castration is used to improve control over male animals, its side effects can be counteracted by the administration of hormones. Myostatin has been used to produce muscle hypertrophy . Sedatives may be administered to animals to counteract stress factors and increase weight gain. The feeding of antibiotics to certain animals increases growth rates. This practice

7917-445: The wake of well-publicized health concerns associated with saturated fats in the 1980s, the fat content of United Kingdom beef, pork and lamb fell from 20–26 percent to 4–8 percent within a few decades, due to both selective breeding for leanness and changed methods of butchery. Methods of genetic engineering that could improve the meat-producing qualities of animals are becoming available. Meat production continues to be shaped by

8008-463: The word "stekys" comes from a 15th-century cookbook, and makes reference to both beef or venison steaks. Countries with enough suitable land for grazing animals, in particular cattle, have a history of production and culinary use of steak. Such countries include Argentina, Ireland, New Zealand, Australia, South Africa, the United States, and the United Kingdom. Argentina has one of the largest consumptions of beef per capita worldwide, and much of it

8099-416: Was later shortened to "steak tartare" Over time, the distinction between steak à l'Americaine and its tartar-sauce variant disappeared. The 1938 edition of Larousse Gastronomique describes steak tartare as raw ground beef served with a raw egg yolk, without any mention of tartar sauce. "À la tartare" or simply "tartare" can still mean "served with tartar sauce" for some dishes, mostly fried fish. At

8190-527: Was popularized by the French chronicler Jean de Joinville in the 13th century, although he never actually encountered Tatars himself and used the story as a way of showing that the Tartars were uncivilized. It is possible that this story was a confusion originating in the use of thin slices of meat to protect saddle sores from further rubbing. This has also been considered as the origin of pastirma . In

8281-611: Was written steke in Middle English , and comes from the mid-15th century Scandinavian word steik , related to the Old Norse steikja 'to roast on a stake', and so is related to the word stick or stake. The primary definition is "a thick slice of meat cut for roasting or grilling or frying, sometimes used in a pie or pudding; especially a piece cut from the hind-quarters of the animal". Fish suitable for cutting steaks from might be called "steak fish". An early written usage of

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