Steak isn’t simply a delicious food we eat from time to time when the budget allows for it. It’s an experience. Steak holds such a special place in the hearts of Americans, we’ve turned the preparation and consumption of steak into an event. We carefully select fresh spices, concocting our own special blend for a preparatory rub or marinade. Life slows down when we slap that well-seasoned slab of beef on the grill. We soak in the sweet aromas and smack our lips at the juicy perfection as we load it onto our plates. And we devour every morsel, one exaggeratedly slow-motion bite at a time. We love steak.
We at Shooters love it so much, we decided to nerd-out about it. Did you know…
- A single cow produces (on average) 460 pounds of steak. Yes, pounds. That accounts for between 38% and 44% of the cow. And that’s your average cow. When you start considering a big, beefy, above-average bovine… oh, the possibilities.
- No surprise… beef is the most popular red meat in the good ol’ U.S. of A. But the rest of the world… they’re in a tizzy over goat. Let them have their goat, we say. More steak for us!
- The word “steak” comes from the Saxon word “steik” meaning meat on a stick. Note, that says meat not beef. Though Americans use steak to describe meats other than beef (e.g. tuna steak), the term steak by itself implies steak in the U.S.
Ironically enough, steak on a stick is a local favorite in South Dakota – the ever popular Chislic.
- Slapping a juicy steak on the grill didn’t become an American pastime until the 1950s. We have always grilled our meat over a warm open fire, and by always we mean since we learned how to make fire, but it wasn’t a big ordeal until not so long ago. Is it any surprise? We had just ended a world war and we wanted to enjoy life to the fullest. With steak.
- Ever wonder why we call it getting “beefed up” when someone packs on the muscle with the help of steroids? Well here’s your answer. Ranchers have access to roughly 30 FDA-approved growth hormones to “beef up” their cattle. Not only that, these growth hormones are responsible for producing an additional 700 million pounds of steak each year! The perk? Ranchers save on feed (roughly 6 billion pounds) and in turn, the price of our steak doesn’t skyrocket.
- Can you name every cut of beef? Betcha can’t! A cow produces 50+ cuts of meat. Variety is the spice of life, right? You probably are familiar with the five most popular cuts, which are (in no particular order): top sirloin steak, New York strip steak, t-bone steak, chuck pot roast, and top round steak.
- White meat… the other red meat. Okay, not really. But if you’ve ever had Kobe beef, you might know what we’re getting at here. One of the most expensive steaks in the world looks white when it’s raw. Why? The piggly, pampered cows that produce Kobe beef are… you guessed it… incredibly fatty. They’re so fatty that their meat looks almost white when it’s raw.
Thanks for taking a few minutes to nerd-out with us in celebration of this delicious, melt-in-your-mouth staple of life, steak. Now come join us down at Shooters Wood Fire Grill for a fresh, daily hand cut USDA Choice Angus steak… we promise to make it worth your while!