mmmm steak!

I don't really eat steak that much at all, its expensive and honestly I don't trust myself to cook it properly, it always turns out pretty medium to well done because there is no way I am going to chance getting food poisoning from eating undercooked meat. However let me just say...delicious on the grill...mmmmmm

• Most steaks are cut perpendicular to the muscle fibres, improving the perceived tenderness of the meat
• A Chicago
  Chicago
  

  Chicago is the largest city in the state of Illinois. With over 2.8 million residents, it is the most populous city in the Midwestern United States and the third most populous city in the country. Its metropolitan area, commonly named "Chicagoland," is the 26th most populous in the world,...
  -style steak is cooked to the desired level and then quickly charred
• A well-done steak, especially if it has “charred” portions, contains much higher levels of carcinogens than a medium-done or rare steak. 
• In Italy, steak was not widely eaten until after World War II because the relatively rugged countryside does not readily accommodate the space and resource demands of large herds of cattle. 
  
• Steak knives usually have wooden handles
• Filet Mignon. Usually wrapped in bacon to enhance flavor.
• Grain-fed beef usually comes from a more industrialized method of raising and feeding cattle, resulting in a product richer in fat and slower to cook. Most Argentinian beef is of the grass-fed variant and has a quite different taste.
• Kobe beef is a special grade of beef from (Wagyu) cattle raised in Kobe, Japan. These cattle are massaged with sake and are fed a daily diet that includes large amounts of beer. This produces meat that is extraordinarily tender, finely marbled, and full-flavored.
• Beer is fed to the cattle during summer months when the interaction of fat cover, temperature and humidity depresses feed intake. Beer seems to stimulate their appetite. It's merely part of the overall management program designed to keep the cattle on feed in the heat of the summer. The massaging is done to relieve stress and muscle stiffness. It's believed that the eating quality of the meat is affected positively by keeping the cattle calm and content.