Steak Wire

Writer and carnivore Josh Ozersky on how steakhouses "trick" customers since there's "never enough prime beef to go around": "They bathe the meat in melted butter, which is good, but as much of a deceit as a padded bra; they buy steaks that have been jabbed with thousands of tiny needles to make them soft; they’ll use MSG or other tenderizer; they'll call a steak 'dry-aged' that has been in their refrigerator for three days (as opposed to a month in a real aging room.)" [Time]