I’ve heard people talk about steak with a reverence that they don’t give to other foods, not even other meat products. I am curious what’s going on with this.
Thanks,
confused vegetarian
I’ve heard people talk about steak with a reverence that they don’t give to other foods, not even other meat products. I am curious what’s going on with this.
Thanks,
confused vegetarian
Comments
Good steak is expensive.
I imagine due to cost? Hell IDK. Google says steak has historically been associated with the wealthy and influential
…good steak is very good. They’re typically made from the best cuts of meat, tender and juicy when cooked well, good fat content and distribution…just really great to eat.
Because steak is more expensive than pork or poultry, and has been for most of the modern era. Beef is the most cost intensive to raise and that is carried through the entire chain to your plate.
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I just like steak. You cant eat pork and chicken at a nice medium rare. Seafood and Steak are the things keeping me from going vegetarian
Pricey. We never had steak at home growing up. I was 13 before I ever tried one at a restaurant for a family get together. I’ve no data but I think steak is now less expensive relative to other meats than it may have been in the past.
My dude. Because it’s better, more decadent, and most delicious. The obvious answer.
Scarcity? Most of a cow isn’t super tender and therefore more suitable for stewing or grinding. Steaks are a small, delectable percentage of a cow.
Good steak is very expensive and must be treated and cooked properly. It’s only the very most expensive and fine small portions of a huge animal. A huge animal that takes a ton of land to raise. Most countries can’t raise steer in numbers even if they wanted to.
Also, it’s just one of the best foods. It’s truly the king of foods. And on top of that, because it’s a nice meal it’s also often associated with fancy steakhouse restaurants that give a classic upscale overall meal and experience.
I would think of very high end steak as fancy. Steak doesn’t have to be fancy.
Good quality steak is a luxury product with luxury prices. Who can really afford eating a 45 dollar ribeye often?
IME “fancy” translates to expensive. And the most expensive beef cuts the most marbled (basically the degree of intermingling of fat and muscle) and the inherently tenderest. Filet Mignon is typically considered the most “fancy” cut. But a very well marbled ribeye (a pretty pedestrian cut) can cost more than a plainer filet mignon.
Beef is more expensive per pound than chicken, lamb, turkey, pork, and most fish. Good cuts of beef – the type that get sold as steaks instead of being ground into burgers – are even more expensive. Filet Mignon can run $30-40 per pound, while I can find a pound of chicken thighs for under $10.
This is both because of supply factors (cows are more intensive to raise than other animals, so the cost of producing a pound of beef is higher than other meat) and also demand (beef’s taste and fat:protein ratio make it more desirable for a lot of people compared to other meats)
Historically steak was a luxury food that could only be purchased on occasion, if at all, by the average income person. Steak Night as a result took on a reverance and special-ness for that reason.
Because whole cuts of red meat are expensive. And from certain parts of the cow it is even more expensive
Honestly, I think it has a lot to do with how expensive it is. Steak has become something of a delicacy. Most people can’t afford to eat it all the time. If you pay a lot if money for a food item, you’re going to want to make sure it’s “done right.” I think that’s why steak preparation, doneness, and seasoning is discussed in a reverent, almost philosophical, tone.
A high quality steak is expensive, more so than other cuts of meat.
Steak source are cows. There are more variations of breeds that render better tasting, thus higher quality product. The way one raises, cares/feed, and butchers them render varying results versus any other meat product. That’s the bottom line.
It’s kind of like the concept of a Hershey’s chocolate bar vs a luxury hand poured chocolate bar from a chocolatier. It’s all chocolate but its all about quality. ‘Steak’ as a term doesn’t mean it’s fancy. You can get all kinds of different steaks with different quality ratings and cuts but the better the quality the higher the price and the fancier it is. A flank steak, which is used in things like fajitas, is a steak cut BUT it is no where near the quality of a filet mignon or prime rib. On the same note, in most cases, pork, poultry, and other traditional animals used for meat tend to be cheaper as well. A pork chop is cheaper than a steak. I pay upwards of $10+ a pound for good ‘choice’ KC Strip Steaks on the average but you can buy much cheaper options as well. I’ve had $100 steaks before that were way too fancy for my taste.
In the midwest…
Chicken is low priced.
Steak costs more.
GOOD seafood cost more when I was growing up.
>>>>
Of course, if you lived near the ocean.
Fish was cheap
Chicken costs more.
Steak was high priced.
>>>>
Not sure why pork was never at a fancy dinner.
Streak is expensive it’s not cheap and plentiful like a rump roast or ground chuck
Historically– in the US –beef has been the most expensive meat at retail. Beef consumption peaked in the 1970s, which was also the general high point in terms of per-capital purchasing power due to the post-war economic boom, strength of unions, wage trends, etc. But that basically ended there; the inflation crisis of the 1970s and the subsequent shifting of income gains to the very wealthy (i.e. Reagan’s impacts and after) ended that ~25 year period of economic growth shared by a larger portion of the population. You can see the decline of beef consumption– as it’s replacement by chicken –in this graph from the USDA with a peak in the mid-70s and a sharp decline thereafter.
This is also tied up in factory farming of course; pork and chicken production lent themselves to industrial processes and got cheaper over the last 50 years as well, so people made choices about consumption in response. Beef was reserved for “fancier” meals and special occasions, barring ground products of course.
It is a more expensive food. For my family it has always been reserved for a special occasion food because of cost.
You don’t have to do much to a steak for it to taste good.
It kinda depends on where you’re from. Like when I lived in Texas and Oklahoma, I wouldn’t say it’s considered especially fancy, though they take it seriously. Where as now in NC its a bit fancier cuz its not as in supply as the cattle belt. But go to Texas and buy and Alaskan salmon filet and I bet that shit is close to $20. Its all price, but any food can be fancy if you cultivate and use it right.
There’s some cultural food history here at play too. Historically most people wouldn’t be able to afford (financially or practically) to dedicate a giant slab of meat just to one person. You throw that in a stew and stretch it out with broth and vegetables in order to feed more people.
It’s the more quality cut of meat with the best flavor. Couple this with being properly prepared and you get a high quality taste, texture, and feel.
Overall a superior experience to say meatloaf or a hamburger steak.
Cost
Cost. Good steak is expensive. Now there are cheaper cuts of steak that aren’t significantly more than ground beef but those aren’t what you’re going to spend a bunch of time making fancy. Like eye round, chuck steak, cube steak, etc. but those are often tougher cuts of meat so not as desirable.
Steak taste really good.
Historically meat was the dish of the wealthy and fish was the dish of the poor when the world was mostly centered around the Mediterranean. While this mentality has not entirely persisted in America, with meat generally being less expensive than fish for people that live in the inland region of the country, good steak is made of the finest cuts of beef—which itself is expensive to prepare. Hence while more people have access to beef, steak remains more expensive due to the skill in preparing it.
Steak = truffles but meat
It’s only “fancy” if its a premium cut. Like a RibEye is fancy but a Chuck Steak isn’t.
It’s easy to cook food that tastes great, and is becoming more expensive giving it more of a luxurious status. It’s also long been associated with masculinity, which our society places next to godliness.
Steaks are cut from the most desirable parts of the animal, and they are as they come, vs ground or mince being able to blend multiple cuts or even animal meats together to get the desired texture and flavor. Steaks are more expensive by far than the equivalent weight in ground or minced meat, even the lowest quality steaks.
If you check out this meat map, you’ll see that the “fancy” expensive steaks – like tenderloin (usually called a filet mignon) – come from very small, specific parts of the cow. There’s limited supply, which drives up the price.
Also – high-end cuts usually require skilled butchering and are often dry-aged for weeks (sometimes months), which adds to the overhead costs (storage, time, labor).
Compare that to cheaper cuts like chuck or flank. These are tougher, more chewy, and found in much larger quantities. You’ll see them used in working class dishes like stews, tacos – and it relies on long cooking times to break down the connective tissue and make it tender. Meanwhile, fancy cuts can be eaten raw in a tartare.
Because it’s expensive, so most people don’t eat it very often.
Meat has historically always been very expensive. The modern day with its cheap working class cheeseburgers is a wild aberration; for most of human history, the average person would only have meat a few times a year, at holiday feasts, or when the family cow is getting too old. Consider how many pounds of feed and how many gallons of water it takes to raise ONE cow to adulthood; that’s what jacks the price up.
And then, once you have the animal ready for butchering, it’s naturally the most tender, flavorful, easily prepared parts that are worth the most. That means muscle (ie steak), on parts of the animal that don’t get much exercise (such as the back muscles of a quadruped).
The parts that are tougher (like the leg muscles, which work much harder in general), the parts that are harder to prepare (like ribs and oxtail, where you have lots of bone in the way), and the parts with weird textures (organ meats and offal) all are considered cheaper and lower quality compared to those tender steaks.
Put it all together, and you have a recipe for a culture of elitism and luxury to develop around those most expensive and valuable cuts of meat.
First if you go to a steak house, like a legit NYC or big city steak house? You’re getting the top grade of beef. Generally it’s US Choice, and not available to the average market shopper. It’s based on fat marbling (more is better) and quality of marbling.
Then they take said steak (as primal or whole beef) and store it in a fridge for 20-120 days. This is called dry aging. It has the effect of concentrating the beef, and allow enzymes to break down the meat somewhat.
So you took an already expensive piece of beef, made it weigh less there and kept it on a shelf for weeks. Each part of that cost money. So a steak that costs $50 is now 30% lighter (and proportionately more expensive) and has been on a shelf not making money for 60 or so days.
It’s the same reason good wine costs money. You’re paying for quality, and age.
So yeah, it’s pretty fancy to order a porterhouse that’s been dry aged for 45 days. It’s going to cost you at least a hundred dollars plus, because time and effort has been invested in it.
it is fancy.
Mainly the price
Seafood is more fancy as a treat meal for me that parts of a cow
Depends on the cut. Some cuts are more popular than others which drives up the cost. Porterhouse for example, call it a porterhouse and it’s a $40 steak, call it a T-Bone and it’s $15. Damn near the same cut of steak.
I buy half a beef annually from a local farmer. With a cow, you get a lot of hamburger. Some roasts & steaks. But the proportion of hamburger is MICH greater. Basically, there’s only so much steak on a cow. A farmer who raises his own meat doesn’t get to eat steak that often. Sometime he may even sell the steak because it’s with more & live off the rest himself.
It’s expensive.
You can take a cheap cut of meat and cook the hell out of it fill it full of seasoning, and it’ll taste good. But the good expensive cuts that actually taste like beef when cooked minimaly are… welll, expensive.
I found beef in general very expensive compared to South America
A good steak is really, really good.
You should hear me talk about tofu. 💕
Rough market prices on the 3 primary meats. Beef, pork, chicken.
Beef( a whole side) is about 4.25 a lb market rate and you get about 650 to 800 lbs a side.
Pork ( whole hog) is roughly 2.50 to 3 dollars a lb and typically comes in at 150 to 200 lbs
Chicken I dont know weight on whole chickens but you can them from 4 to 10 bucks I think it gets about 3 to 4 lbs meat.
And then with your beef and pork the meat is selectively cut. So if you are buying from the store versus buying bulk your pay an extra premium for them to package things. And out of the last cow I I bought, we got roughly about 10 tbones, 10 siirlion, and bunch of English and Chuck roasts, and bunch of ground, a whole brisket.
A lot of it has to do with the Meat Caste System™.
But, for real, it kind of does.
There are many different cuts of beef that are used for steak. The cuts alone are priced differently depending on their tenderness which is generally tied to the function of that muscle group. On the high end of the spectrum of standalone steaks, you have the tenderloin or filet mignon which is exceptionally tender despite being lean, and the ribeye which is generally less tender but much fattier and thus more flavorful. The common occupant of the price bracket below that is the New York strip which is probably the most common steak served in restaurants. Certain cuts have variations, too. Like a ribeye can be had with or without the cap, and the cap could be sold separately as a cap steak (my personal favorite), or bone in versus boneless.
But not all filets or rib eyes are created equal. The USDA has a meat grading system that separates steak by attributes, the primary one being intramuscular fat content, also known as marbling. The more marbled a steak is, the more tender and flavorful it will be. The two most common grades found in stores are Prime (highest) and Choice (second highest) with Select (third highest) usually being found at more discount stores. Note that the Prime grade shouldn’t be confused with “prime rib” which is a style of roast, but you could have a Prime graded prime rib. Prime in prime rib refers to the primal rib from which this cut is derived, and the USDA does not require products advertised as prime rib to be Prime graded.
Other factors that can influence the quality of the beef include the breed of steer and how it was raised. Black Angus is a Scottish breed popular in the US for its superior marbling, and Wagyu is a collection of breeds popularized in Japan for similar reasons. Important raising techniques include how much pasture time they receive which dictates how much of their diet is grass rather than grain, and how much of their diet consisted of each leading up to when they were harvested. Legendarily, some Japanese producers were rumored to give their cattle sake and give them regular massages, but I am not sure if this is true or not. It should be noted that Japanese beef uses a different, more granular rating system than the USDA, so while Japanese or Japanese-style product sold in the US might receive a USDA grade of Prime, there is an additional number grade that can be assigned to the cut.
I generally buy all my meat from Costco as they have some of the best prices and selection and is the only major chain I know of where Prime is always available in multiple cuts. For specialty items, I usually try my local butcher or meat and seafood wholesaler. Now that you are in the store, how do the factors above translate into cost to the consumer or steakhouse? Checking prices near me right now, Choice ribeye is about $19/pound, Prime ribeye is about $30/pound, and Japanese A5 (highest grade) Wagyu is $150/pound. Although restaurants will have access to deeper discounts through wholesalers and volume, steaks are generally pretty expensive. A typical ribeye steak when ordered or cooked at home will be right around a pound, so for the protein of your meal alone, you are looking at ~$19/person at a minimum.
You can get a steak pretty much anywhere, but if you want a premium cut cooked perfectly, you will be going to a higher-end steakhouse. My local place that I love isn’t cheap, but it’s also not stupid expensive. I’ve eaten at most of the premium chains like Ruth’s Chris, Charlie Palmer, and Morton’s, and I think my place is better quality and better price, but a Choice ribeye is $49, Prime is $59, and their 28-day dry aged Prime is $65. Dry aging is a technique that’s about as straightforward as it sounds: steaks age and dry out in a refrigerator which changes the texture and flavor as they lose moisture. At the end of the dry aging process, they need to be trimmed as the outside becomes inedible, so there is cost incurred both with the space required for the aging process, and the loss of product from trimming.
The cooking process for a good steak can be expensive, too. In order to get the perfect crust while still having a tender and juicy inside requires a lot of heat. More heat than what most commercial grills are capable of is my understanding, so a restaurant needs to invest in a specialty high-output grill, or opt for a pan method, but that has its own costs since you can only cook one steak in one pan at a time. To improve efficiencies, some places will estimate the number of steaks they will need in a service and sous vide them up to about medium rare and then finish them off when ordered with a very hot and fast sear (this is the method I usually use at home). For these places there’s an interesting quirk where a medium rare steak could come out before a rare steak despite the rare steak requiring less overall cooking time since the sous vide already cooked the medium rare almost all the way and they have to start with a fresh steak for the rare. Many places use baking in lieu of the sous vide in a method called reverse sear where they are cooked in the oven to almost the required doneness and then finished on the grill or skillet.
So, you wanted to indulge in a nice steak, raising the cattle is expensive, the nicer products are expensive, the methods in which you cook the steak are expensive, what’s a few more bucks, right? Most steakhouses serve steaks a la carte. That $59 (x2) for my Prime ribeye at my local place is just for the steak and nothing else. In for a penny in for a pound. When I go there, I already know what I’m getting into, so I might as well get some ahi tuna tartare for the table ($21), start with the iceberg wedge ($16), and I love their roasted cremini side ($14), and I feel like all steaks should come with creamed spinach ($14) and I know my SO is going to want the bread pudding for desert ($14). Oh, did I mention you can top your steak with different things? Since I’m already here being a fatass, throw on the roasted bone marrow ($8) and blue cheese butter ($4). And drinks for two will usually be between $50 and $100.
We make pretty good money, but going out for a good steak can easily become a $250 meal for two after tax and tip, so health reasons aside, it isn’t something we do regularly. Sure, we could go to Applebee’s and spend what it costs for just the steak at my local place and get drinks and a side, but it’s going to be a lame steak, and the accompanying dishes will be equally disappointing. It will also be one of if not the most expensive thing on Applebee’s menu. You can find good hole-in-the-wall places that will serve a great steak at a lower price, but those are hard to find, and it doesn’t change the fact that beef is expensive to begin with, and good quality beef has a lower supply and higher demand.
tl;dr: it’s already pretty expensive, so you might as well go all out.
Just want to call out there are other types of meat that are also considered fancy, because of how the animal is raised and how scarce the meat is. Some examples are heritage breed pork/chicken/turkey, duck as a whole, and specialty items like foie gras.
A nice piece of steak is extremely expensive, especially now. This is usually saved for celebrations of some kind.
High quality steak is expensive due to the limited amount of beef that meets the criteria, the length of time it has to be maintained in specific temp and moisture levels to dry age the meat.
A good quality steak is expensive mostly because they’re less common and it costs more to take care of those cows.
Because steak snobs are absolutely insufferable
because good steak is expensive and if it’s expensive only the rich can eat it regularly.
Because it I expensive
Because good steak is too expensive for those living below the poverty line. It’s considered fancy simply because it’s too expensive to have often. Or for some people, too expensive to have at all.
Steak is approachable (you can get it at any store and any restaurant) and it is affordable but still luxurious. Steak can be prepared in numerous ways. With a little salt and pepper, and a pan anyone with novis cooking skills can cook a steak that taste good. In short, people like steak because it taste good and they are used to it.
Beef is like the most nutritionally dense food in existence. It pings a thing in our brain when we eat it. So it’s like, a really good food that satisfies you in a way nothing else does. and then enthusiasts get into all the variations of it.
I want steak now.
Good steak is amazing.
Steaks at places like Dennys are not.
It all depends on where you go (and what cut they’re using, how it’s prepared etc).
In addition to cost, as people have covered, I’d say that social conditioning has a part in it. The feeling that steak is bougie, makes it possible to charge what people charge for it.
The opposite of that could be something like the expectation surrounding American Chinese or Mexican restaurants. While I think the average American can understand the idea of fancy microbrew burger places or artisan pizza that’s slightly higher quality, but quite a bit more expensive than the default, the idea of upscale Chinese food seems much stranger to many, so those restaurants, if making a higher quality product, still aren’t as able to charge higher quality markup.
Steak has the ability to, by reputation, command a higher markup than other things, adding to its perceived value.
Steak is expensive, basically.
If you’re going to eat a cow, steak is the best cuts of the beef. Tenderloin/filet mignon steak is very tender. Ribeye is full of flavor. Hanger steak is called the butcher’s cut because of it’s flavor was so good butchers would keep it for themselves. Teres Major is the tenderloin of the shoulder. Then there are lower classes of steaks like the NY strip which is kind of like a mix of the tenderloin and ribeye and then it just keep going until you get to the stuff it’s better to just grind up.
A meal made of 100% choice cut meat is historically just for rich people. Even now, a high-quality ribeye can be almost 30$.
Generally speaking steak is more expensive than chicken or pork or fish.
I grew up with a family cattle ranch and we “joked” that we knew money was tight when we had to eat steak. It’s simple, if something is readily available it’s common and if it’s something reserved for special occasions it’s considered fancy.
Lobster used to be fed to prisoners as a common ocean bug, then someone decided to market it as fancy, so who knows.
Depends on where you are from. As a farm kid, steak was not fancy. If there was nothing else made I would grill a two or three pound steak, no big deal.
I can’t go to “steakhouses” now though because they charge an arm and leg for four or five bites of steak and call that fancy, lol. Very few things offend me, but that comes close.
A 1200lb steer only gives you 75-90lbs of steak. If you butcher 1200lbs of chickens you get 720-840lbs of chicken meat. Chickens are butchered after about 1.5 months. Steer are butchered after more like 1.5 years. Chickens can be raised in your back yard. Cattle need about an acre per head.
I only compared it to chickens but if you dig in to it you are going to find similar comparisons to all other meat. A pound of steak simply takes a lot more resources and time to produce than any other farmed meat.
Go dig into a nice ribeye. Confusion will end.
A steak is a cut of meat from the most tender part of the animal. These select areas are a small part of the meat which is why they are the best / most expensive.
Beef tends to be your premium meat option in western culture. Cows tend to take a bit more maintenance, are cleaner, and have better meat than most other options. This creates a bit of culture around beef that is more noticeable than it is in other foods.
It’s expensive and resources intensive to raise a cow and kill it. So the steak is pricey.
I think it’s more decadent since when you order one in a steak house, it’s rarely less than a 1/2 pound of meat. If it is, it’s a prime cut and an expensive cut.
It’s the same as with good fruit/veg. Random grocery store level is just bad compared to a well sourced version.
IDK, but I know longer eat much red meat- I used to love it, but not so much anymore.
It depends on the cut and the quality of the animal/ the animals life. A5 Wagyu from Japan is inanely coveted because those cows are treated like GODS while they grow. All posts and trees are literally wrapped in cushions to prevent any harm to the cow. They feed them probably better food than some citizens. They slaughter the animal as cleanly and quickly as physically possible. There’s thousands of man hours and expenses that go into each cut.
Red meat is the most nutrient dense food, the most satisfying food that makes you feel warm and happy inside, and filet mignon & leg of lamb especially are the most delicious food.
I think lobster gets the same treatment despite tasting like slimy butter.
Please explain the difference between red and green.
Thank you,
A color blind person.
There are a few points to be addressed:
Historically good cuts of beef were more expensive than pork or poultry, and steaks are derived from the better cuts of beef.
Steak can be appreciated at various levels of “doneness” and small variations of cooking time/heat can really have a big impact on the finished result.
Compare steaks to coffee: some people drink coffee black, some people want x sugars or y creamers.
To someone who doesn’t drink/ doesn’t like coffee the differences are academic. To a coffee drinker or a steak eater the differences are really important.
What is my point? If you really like steak you want a particular “doneness”. A really good steak (from the standpoint of the quality of the steak) isn’t going to be enjoyable if it’s not cooked to your taste.
So part of it is that a skilled cook needs to be able to understand how the customer/eater wants their steak cooked.
You can get cheap steak. But a good cut of beef cooked well, or even a decent cut cooked well, is tender and juicy and full of flavor. My son became obsessed with steak in his teen years. He would try to order them everywhere. I’d tell him, you don’t want a steak from here. And he would always be disappointed. It has to be done right.
It was marketed as an upscale product. The meat industry was influential in founding the western US states . It became a big industry. I have been a vegetarian as well for a long time as well. I would eat steak occasionally.
Part of it is historical. Before we wasted loads of arable land growing livestock feed and irrigating freaking deserts beef was pretty rare ( that’s a prime steak pun right there ;3 ). You only had beef for a major (usually religious) celebration or when a dairy cow died.
Even today it does tend to be the priciest cut of meat. It’s also, IMO, one of the richest tasting that doesn’t have any gaminess.
Hello fellow vegetarian. I cook meat for my family. I generally try and keep protein portions under $3/person. A steak of the quality my husband prefers is double that or more. So it’s a treat.
It’s EXPENSIVE. I’d honestly not say it’s anything more than that. A good cut tastes absolutely amazing and melts in your mouth too. But a lot of the revrance I’d personally say is price.
A) Because it tastes really, really good.
B) Because good steak is not cheap. It’s worth the price.
You nailed it. Steak is overrated. Wagyu is peak overrated.
Cause when done right, it is unmatched
A good steak, from a cow that has been treated well… it’s something primal and makes me feel close to the earth and nature. I’ve been very luck to have very beautiful beef in my life though.
That depends, any decent steak will set you back at least $20+ but any good steak yeah that is setting you $50-$100
It’s not cheap and for many people it’s a special occasion meal.
A good steak is considered by many to be the best meal, myself included. My families favorite is steak, artichokes and mac and cheese or garlic bread.
Because I can’t afford it so it’s a rare treat that I genuinely love. Beef in general is expensive and a good cut even more so.
It is expensive and easy to cook badly. But, when done right, it is so delectable (rare, in a sous vide and seared in a cast iron pan after).
It’s expensive. A good steak and sides can cost over $50 depending on the restaurant. Give me a juicy ribeye with loaded baked potato (butter, sour cream, cheese, bacon) and caesar salad.
Apparently cows bred for beef generally considered higher quality for steaks and other cuts, dairy cows on the other hand their beef often sold for cheap burgers like McDonalds and Grocery stores.
Good cuts cost more and are decadent & delicious. The same reverence is held for lobster, King crab, duck, etc.
I once worked with a vegetarian. Due to the nature of the job my dept. would often eat lunches and dinners together.
We were young and always teased her and tried to get her to try some steak. After about a year she finally said she would have one bite of a steak at dinner if we all agreed to never bring it up again.
She took a bite and basically had a big O right there at the table. She called the waiter over and changed her vegetarian dinner to a steak dinner.
After that she went on a meat bender. She said she couldn’t believe how stupid she had been and she could never go back to not having red meat.
Because beef is expensive, there is a noticeable difference between a cheap and expensive cut of beef, people will generally want the beef to be fresh which adds expense, plus it needs to be cooked to order by a competent cook and to a persons exact preferences. You can’t say the same about sweet potato fries.
Meats meat and a mans gotta eat!
It’s not. Only expensive fancy steak is.