Steak

People have been eating beef since they figured out how to graze and butcher livestock. But when it comes to beef, there is only one way to enjoy its maximum potential and that would be in the form of a well-cooked steak. The best steaks come from the hindquarter cuts of a cow. There are several classifications of meat, the most important being the USDA evaluation. If the USDA gives a selection of beef the grade of “Prime,” you know you have found yourself a good piece of meat. I personally prefer my steak somewhere in that medium medium-rare range. That places the internal temperature of the meat at around 145 F when it is finished cooking. I love steak when it is warm, tender, and juicy. I really don’t care how large my selection of meat is, my priority is to be able to savor each bite to the fullest of its potential. People who order and eat those forty ounce steaks are missing the point in my opinion. I don’t have anything against them, but how much you enjoy your steak shouldn’t be measured by how much meat you can eat, or how fast you can shovel it down. Rather, I believe that every morsel of a great meal will be appreciated and enjoyed by the partaker, not quickly throw down into a bottomless and never satisfied pit of hunger. I first began to enjoy a good steak when I was a pre-teen. I began my relationship with food like all other children who enter this world. First I drank milk, and then expanded my horizons progressively to foods that were more solid. I have a very interesting relation with dairy products. Milk, yogurt, and ice cream, are just some of the delicious members of this food group. I developed a particularly strange attachment to cheese as a child, an attachment which has recently displayed itself again. I think I will enjoy a mission in France, where people place a high value on the quality of dairy products such as yogurt and cheese, as well as the simple things such as bread and vegetables.

My first draft was significantly different than my second draft. In the first draft I rambled aimlessly about my topic and its history. As I thought about my history with food, I simply listed off foods that I liked as I thought back through my childhood. Obviously my second draft is a little more formal and conveys a more direct and comprehendible message.