In Argentina, beef represents a large portion of the country's export market. A total of 11.8 million animals was harvested in 2010. The country has one of the largest consumptions of beef per capita worldwide, [8] and much of it is grilled steak. Beef steak consumption is described as part of the "Argentine national identity". [9] In 2010, 244,000 cattle producers were in Argentina. [10] In Argentina, steakhouses are referred to as parrillas, which are common throughout the country. [11] Portion sizes of steak dishes in Argentine restaurants tend to be large, with steaks weighing over 454 grams (1lb) being commonplace. [12] Asado is a traditional dish that often includes steak and is also the standard word for "grilled" in Argentina and other countries. Asado is considered a national dish of the country. [13] Australia Burnett, John (2004). England Eats Out: A Social History of Eating Out in England from 1830 to the Present. Pearson/Longman. p.101. ISBN 0-582-47266-0. Cuts of steak differ between countries owing to differences in farming the animal and butchering the carcass. The result is that 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". [25] Tender grilling steakscan be cooked with minimal preparation. Less tender marinating steaks benefit from standing in an acidic-based mixture for four to 24 hours to tenderize them. Marinating steaksshould be grilled only to medium-rare or medium: anything beyond medium tends to produce toughness. a b Arelovich, Hugo M; Bravo, Rodrigo D; Martínez, Marcela F (October 2011). "Development, Characteristics & Trends for Beef Cattle Production in Argentina". 1 (2). Animal Frontiers: 37–45. Archived from the original on 17 June 2013 . Retrieved 9 October 2014. {{ cite journal}}: Cite journal requires |journal= ( help)

Brilliant sliced and flash fried with bacon, onions and chipotle chillies, passed over with lime juice and stuffed in to a bun or corn tortilla with raw red onion and chopped fresh coriander, they are delicious. Beef farming in the UK". Living Countryside. Archived from the original on 11 February 2015 . Retrieved 8 October 2014. Moss, Chris; McGarvey, Declan (2010). DK Eyewitness Travel Guide: Argentina. Penguin. p.288. ISBN 978-0756686574. Cattle Industry: Who We Are" (PDF). Cattlemen's Beef Board and National Cattlemen's Beef Association. 2009. Archived from the original (PDF) on 28 September 2014 . Retrieved 8 October 2014. {{ cite journal}}: Cite journal requires |journal= ( help) NatWest, Royal Bank of Scotland (RBS) and Ulster Bank, which are all part of the NatWest Group, will now shut at least 172 of their bank branches in 2023 and 2024.

How to make Canadian Steak Marinade:

Both employees and self-employed workers will pay less in National Insurance from next year, Chancellor Jeremy Hunt has announced in today's Autumn Statement.

Autumn Statement: State pension confirmed to rise by 8.5% from April 2024 – while some benefits will go up by 6.7% Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. 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 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 the 'marbling' or the cooking loss have any effect on the outcome of the competition at any stage. Their parallel competition, which they run for lamb legs (glammies) does take into account some of these other metrics when weighting the entrants for their ranking within the competition. [16] United Kingdom Flank: Steaks cut from the underside flanksection are relatively coarse but contain enough fat to maintain a little tenderness. These lean, somewhat tough but flavourful cuts benefit from the tenderizing effects of a marinade. They are best when grilled to medium-rare and thinly sliced across the grain. Eating Skippy: Why Australia has a problem with kangaroo meat". BBC News. Retrieved on 23 December 2014.

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Yonan, Joe. "Weeknight Vegetarian: Craving a vegetable 'steak' ". Washington Post . Retrieved 9 October 2014.

implied in: G. Markham Eng. Hus-wife in Countrey Contentments ii. 54 To know when meate is rosted enough, for as too much rareness is vnwholsome, so too much drinesse is not nourishing. [at rareness n.2] 1776 G. Colman Spleen ii. 26 For which reason they leave the food without any juices at all. Without them, Sir, instead of beef or mutton, you might as well eat mahogany?. Eat your meat as rare as possible, Sir..." Olver, Lynne (18 August 2014). "The Food Timeline" . Retrieved 8 October 2014. a b Timbs, John (1866). Club Life of London with Anecdotes of the Clubs, Coffee-Houses and Taverns of the Metropolis During the 17th, 18th, and 19th Centuries. London: Richard Bentley, New Burlington Street. p. 159. Rib eye: Cut from the short loin, next to the rib end, this tender steak has a fine-textured centre portion known as a "rib eye," which should be delicately marbled. (The whole steak without the bone is sometimes called a Delmonico steak.) This cut is many butchers' favourite because they know that this fatty steak cut close to the bone will be the most flavourful. Bean "steak" manufactured for factory menus". New Scientist. Reed Business Information. 56 (814): 21. 5 October 1972. ISSN 0262-4079 . Retrieved 15 October 2014.NatWest, RBS and Ulster Bank to close at least 172 branches in 2023/24 – here's the full list, plus alternatives Browstein, Bill (2006), Schwartz's Hebrew Delicatessen: The Story, Véhicule Press, ISBN 978-1-55065-212-3 To season steaks, you need nothing more than salt and pepper. However, flavourful spice rubs, pan sauces or compound butterscan enhance steaks, and are great when entertaining.

AusMeat Ltd National Accreditation Standards". Archived from the original on 24 December 2017 . Retrieved 7 October 2014. An absolute joy when sliced into strips for an authentic stir-fry or shredded then fried to crisp in a Chinese Crispy Chilli Beef with a handful of spring time's wild garlic tossed in." Steak clubs Badge of the Sublime Society of Beef Steaks: a grill and the motto "Beef and Liberty" Lea & Perrins Worcestershire sauce advertisement (1900)Hundreds of restaurants continue to specialize in serving steak, describing themselves as "steakhouses".