One Man's Search for the World's Tastiest Piece of Beef

Book - 2010
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The definitive book on steak has never been written-until now "Of all the meats, only one merits its own structure. There is no such place as a lamb house or a pork house, but even a small town can have a steak house." So begins Mark Schatzker's ultimate carnivorous quest. Fed up with one too many mediocre steaks, the intrepid journalist set out to track down, define, and eat the perfect specimen. His journey takes him to all the legendary sites of steak excellence-Texas, France, Scotland, Italy, Japan, Argentina, and Idaho's Pahsimeroi Valley-where he discovers the lunatic lengths steak lovers will go to consume the perfect cut. After contemplating the merits of Black Angus, Kobe, Chianina, and the prehistoric aurochs-a breed revived by the Nazis after four hundred years of extinction-Schatzker adopts his own heifer, fattens her on fruit, acorns, and Persian walnuts, and then grapples with ambivalence when this near-pet appears on his plate. Reminiscent of both Bill Bryson's and Bill Buford's writing, Steak is a warm, humorous, and wide-ranging read that introduces a wonderful new travel and food writer to the common table. --From publisher description.
Publisher: New York : Viking, c2010
ISBN: 9780670021819
Branch Call Number: 641.662 SCHATZKER
Characteristics: 290 p.; 24 cm


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Jun 04, 2018

So there's this guy Schatzker writes a book, actually by now he's written two books, both about food, about he sets out on a journey in pursuit of the unfindable, the perfect steak. His quest takes him to the places he thinks he will find his red-meat grail: Texas and Scotland; Italy and Japan; Argentina and then the States again. It's a formidable task. It's not whether it, the meat, or not it's grain fed; it's not so much the breed of the steer; it doesn't seem to matter how long the beef is hung. It' all these things and more: it's marbling, its cooking. But most importantly its all about "terroir", that French wine-making term that encompasses all those characteristics that constitute the environment upon and within which, in this case, the steer, was reared. Fat chance of finding this information or this critter in the Saran-wrapped Styrofoam trays stacked in the display case of your neighbourhood supermarket.
Schatzker has written a very appetizing book.It reads like a tender juicy piece of rib-eye. You can virtually hear it sizzle on the devilishly hot griddle. It's full of juicy tidbits you can apply even to that bland piece of meat that's gonna' land on your BBQ today. Red-meat lovers will will positively drool at the prospect of sinking their teeth into this book: there's no gristle here: just well-marbled, well-aged meat; vegetarians not so much. Eat, read and enjoy. And please, hold that confounding bottled sauce. You'll never taste good steak that way.

Apr 08, 2013

<> Steak: from OLD NORSE; steik=roast meat, cognates with steika 'to roast on a spit' Author takes us on a world wide steak hunt and brings us into different worlds of taste, flavor, and savory dishes. He visits: Texas,and learns the background for meat sciences and grass fed beef. He travels to France and learns of hay sauce, to Scotland and learns of a relatively beutiful steak from the Highland breed,. To Italy and the Chinnino, to Japan and the Black Wagyu, thence to Argentina and -- the messy downfall of a former meaty nation. An easy read, full of side information that almost makes one think a PHD in steaks is necessary to really know a good steak. Restaurants are a interesting feature as one can google them or the ranches he visites. Then theres all the chemicals making up a steak.A real beef rancher needs to be a grass farmer first, and must know herd management, grass quality makes a difference..
Meat can be tenderized by needles, electro shocks or protein eating brine Corn the main component of grain-fed beef. Places Like Tall Grass testing by Brix readings,Flying Z Ranch, Aloka SSD 500V imagers, Big Texan Steak Ranch,(and its Texan King Steak), Salt Grass Steak House, Hippopotomus Restaurant, and on and on ---

Dec 15, 2010

A beautiful bit of writing with surprising worldwide journeys. Thoughtful. No pictures but still full of visual and taste sensations. If you grill red meat, a must read. Leaves great questions lingering and a hunger to bite into a steak as soon as possible.

Nov 20, 2010

Don't be put off by the goofy sounding title. It's very well written and researched.

Comical and a fun read on a serious topic - red meat and how modern feed lot production is destroying it.


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