John Howard, marketing director, Danish Bacon and Meat Council, recalls his best steak-eating experience:

As an unashamed carnivore, I've probably eaten more delicious steaks than most have had hot dinners. My usual preference is for rare or medium rare; except in France, where a request for 'bien cuit' is mandatory to allow one's steak to spend a few moments under the grill.Probably my most memorable steak was enjoying the legendary Kobe Beef during a business trip to Tokyo. The thinly sliced, heavily marbled beef was exquisitely prepared at our table. Whatever they do to rear those Kobe cattle, it was worth it.

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For the third year running, a grain fed cow won the World Steak Challenge. What do you think produces the best beef?

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