Steak, a guide

Does the USDA have the last word on beef, or is there more to good taste than marbling? Does it matter what a cow eats?

Mark Schatzker at Slate endured way too many steak dinners to bring you this report on ranking the porterloins.


1 Response to “Steak, a guide”

  1. 1 Finnegans Wake
    November 2, 2006 at 9:44 pm

    $20-40 a pound for steak?

    Who can afford that?

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email news and reviews to:

paddydear@epix.net or pcarroll@patriot-news.com


In culinary school and getting ready to trade the writing life for the cooking life. Or not. Might do both. At the moment I'm a feature writer for The Patriot-News in Harrisburg, Pa. My name is Pat Carroll.

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