5 Steak Facts You Probably Didn't Know

5 Steak Facts You Probably Didn’t Know

5 Steak Facts You Probably Didn’t Know – Steak is a wonderful thing. It fills our bellies, tantalises us with fantastical flavours, and anesthetises ya with its aroma now you may call yourself a steak pro. A meat aficionado, a true beefologist but here are a few facts about the food we all love that you may or may not have known.

  1. The “blood” in steak isn’t actually blood at all.

That’s right. When you’ve ordered yourself a rare steak or you’re watching your dinner partner partake in a steak served “blue”, what they or you are lapping up is not blood.

When you think about it. The liquid looks nothing like blood and tastes absolutely delicious unlike blood so where do we get this idea from? Saying “it’s too bloody” is common when steak has been served under your preferred doneness but let’s set the record straight.

That liquid is actually a protein called Myoglobin and it is responsible for carrying oxygen around the muscle. Much like its better know cousin Hemoglobin which transports oxygen in the blood, Myoglobin is the muscular equivalent.

Whether this makes it better or worse to see on your plate is up to the steak eater but now you can at least have a smart-aleck response to someone who claims their steak is too bloody.

2) Why is steak called steak?

Steak. Steak, steak, steak. It’s almost like one of those words which, when repeated multiple times, loses its original meaning but what’s in the name? It doesn’t exactly fit the juicy, tender, and delicious article. In fact, it’s almost too harsh of a word to describe something so delicately delicious.

It turns out that the word steak as we say and spell it today can trace its roots back to the Saxons. A fierce people known as much for their rough and nomadic lifestyle as they were for their advances in technology such as farming and metalworking.

What they did provide us with though is the word “stelk” which translates to “meat on a stick”. Quite a pedestrian description as Saxon meat was very often roasted on a stick over a campfire but, after millennia of bastardisation, stelk melded into steak and here we are.

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5 Steak Facts You Probably Didn't Know

3) Don’t get the ‘ump with rump

You’ve probably seen the rump steak on steakhouses menus sat right at the bottom, almost feebly cheap, and just looking like the unwanted runt of the litter when it comes to fine restaurant-quality cuts.

Whatever you do though, do not discount rump as a “poor mans” steak or anything like that. Rump would more aptly be known as the dark horse of the steak world if it were given a fair crack of the whip.

It may be a shade chewier than fancier cuts but it’s flavour is almost beyond compare. It’s well known that the rump steak holds more beefy flavour than the prized fillet mignon at almost a third of the price. So make sure you back the underdog and remember that a well aged piece of rump is going to be just as tender and juicy as a prime cut which brings us on to our next fact.

4) Life begins at 28 days

Aging a steak is almost like a cheat code for a more flavourful, more tender, and just a better steak overall. A good dry aging can turn a cheap cut like the aforementioned rump into something quite spectacular and well deserving of a place among the glitterati of steak.

The process of aging allows the muscle fibres to relax and break down which produces more tender meat while the meat exposed to air will form a sort of mould. Don’t worry, this mould is removed before cooking and is absolutely harmless, think of it as the kind of mould you’d find on high-end cheeses.

This mould does and important job of sealing flavour into the meat, imparting onto the meat a more in-depth with and complex flavour profile while also promoting the evaporation of moisture which creates a leaner and more concentrated flavour of steak.

In short, if you see aged anything on the steakhouse menu then it is almost certainly worth the extra couple of quid.

5) Well done steak isn’t just bad for your tastebuds, it can also be bad for your health.

That’s right, ordering a steak well done isn’t only a crime against meat and likely to make your chef weep, it is also may be damaging to your health.

The steak loving fandom is all inclusive and while a few judgemental stares and the dreaded tongue click might be heading your way if you’re ovearhead ordering a steak “well done”, we very much preach a “live and let live” atmosphere here. Still though, if you are someone who likes a well done steak then pay attention.


Grillhousecafesanmarcos.comA steakhouse is known to serve meats that are tender, delicious, and above all, a treat for those who order them. While the team at the Y.O. Ranch already knows that our West End steakhouse is something quite special, we thought it would be fun to give you some insider information that will pump up your “steak-cred” with your friends. The next time you’re out at a Dallas steakhouse for a meal, impress your present company with some of these steak factoids that only the most qualified connoisseurs know about.


Just one look at our menu lets you know that our steakhouse is all about creating a quality experience. However, across the country, steak lovers seem to value both quality and quantity when it comes to the finer cuts of steak. In fact, the average American enjoys around 50 pounds of beef a year. Although that may seem like we are leading the race as the world’s biggest beef eaters, we are only the 4th highest consumers in the world, behind Argentina, Brazil, and Uruguay.


Although some home chefs may say that a perfect steak can come off of the stove, we definitely beg to differ. Our Chef, Tony Street, can confirm that in order for a steak to hold in its full potential of flavors and juices, a grill is necessary. Not only does the grill preserve flavor, but it also cooks your meat in an even, more efficient way that ensures the right level of doneness is reached with each order.


Steak may seem like the All-American dish, but in fact, the name of our favorite food stems from the Saxons. Their original term for a steak was the “stelk” which literally translates to “meat on a stick.”


Did you know that the world’s most coveted steak is Kobe beef, a Japanese form of Wagyu steak? It’s a very expensive cut that can cost around $200 per pound. The price is the result of how the cattle are raised and how much fat content is saturated within each cut of the beef.


When transferring your steak from grill to plate, never use a fork! You may not think that the ends of your fork will do much damage to your steak, but really, those small punctures result in loss of the juices your steak needs to maintain its perfect flavor. We recommend limiting the poking of your steak and handling your beef with tongs throughout the cooking process.


Y.O. Ranch Steakhouse is proud to be a West End mainstay in the Downtown Dallas area. We offer only the best meal selections on our menu and have a dish capable of meeting anyone’s preferences. We are ready for you to be our guest. Reach out to us to make a reservation for your next big night out.



Grillhousecafesanmarcos.comHere at The Stone Grill, we’re mad about everything to do with steak and fish, whether learning new ways to prepare a steak on a stone or trying innovative fish recipes that make our favourite seafood sing. In the process of experimenting, exploring and developing our knowledge of these subjects, we have stumbled across some strange facts about steak.

Did you know any of these?

1.   Steak is a Saxon word for “meat on a skewer”

Apparently the word steak is from the old English “steik”, post Saxon invasion and literally means meat on a stick. Technically, a steak can be any cut of any meat but we have refined our expectation of what a steak is to include only premium cuts of beef.

2.   The world’s most expensive steak costs £208 a portion

Apparently the most expensive steak dish in the world is at the Old Homestead Steakhouse in New York. It is an 12 ounce A5 Kobi Strip Steak that literally melts in the mouth. While that certain isn’t the most expensive meal you will ever eat, it is allegedly the most expensive piece of steak.


3.   Kobi beef is white when raw

We are used to seeing our meat rich and red. In fact, all our steak buying advice says to look for that redness. Kobi on the other hand is almost white because the muscle is so weak and the fat so pervasive that it looks white. It also melts in the mouth, which it would need to as it is the most expensive beef in the world!

4.   The average cow is 40% steak

A U.S. university has made a study out of how much steak the average cow will yield and the answer is around 40%. They measured a 1,200 pound cow which is apparently average and managed to get 460 pounds worth of steak-worthy meat from it.

5.   Grilling is only 60 years old

Despite using fire for cooking since we first began cooking our food, the grill only became popular during the 1950s. It is the very best way to cook your steak as it sears the outside while allowing any fat to drain away.

We were surprised that the grilling method of cooking is so new. We would have thought it was one of the oldest given how simple and elemental it is. However, all the research we have done on steak yielded much the same information.

So there you go, we bet you didn’t know those things about our favourite meat! If you have any interesting steak facts, feel free to share them here.