▁these ▁data ▁are ▁collected ▁for ▁each ▁entr ant ▁ste ak , ▁only ▁the ▁she ar ▁force ▁( cor related ▁to ▁perce ived ▁tend ern ess ) ▁determ ines ▁qual ification ▁to ▁a ▁t ast ing ▁panel , ▁at ▁which ▁objective ▁taste ▁from ▁a ▁panel ▁determ ines ▁the ▁winner . ▁The ▁p H ▁is ▁used ▁sole ly ▁to ▁dis qual ify ▁entr ants ▁and ▁neither ▁the ▁' mar bling ' ▁or ▁the ▁cook ing ▁loss ▁have ▁any ▁effect ▁on ▁the ▁outcome ▁of ▁the ▁competition ▁at ▁any ▁stage . ▁Their ▁parallel ▁competition , ▁which ▁they ▁run ▁for ▁l amb ▁legs ▁( gl amm ies ) ▁does ▁take ▁into ▁account ▁some ▁of ▁these ▁other ▁metrics ▁when ▁weight ing ▁the ▁entr ants ▁for ▁their ▁ranking ▁within ▁the ▁competition . ▁ ▁United ▁Kingdom ▁ ▁According ▁to ▁a ▁survey ▁by ▁trade ▁magazine ▁C ater er ▁and ▁Hotel keeper , ▁the ▁most ▁popular ▁dinner ▁menu ▁in ▁British ▁restaur ants ▁in ▁the ▁ 1 9 8 0 s ▁included ▁ste ak : ▁pra wn ▁co ck tail , ▁ste ak ▁and ▁Black ▁Forest ▁gate au . ▁ ▁C attle ▁bre eds ▁such ▁as ▁Here ford ▁or ▁Aber de en ▁Ang us ▁date ▁back ▁to ▁the ▁ 1 7 0 0 s , ▁and ▁far mers ▁continue ▁to ▁raise ▁cattle ▁s ired ▁by ▁registered ▁pedig ree ▁b ull s . ▁Bul lock s , ▁which ▁live ▁out do ors ▁year - round , ▁grow ▁slowly ▁as ▁they ▁would ▁in ▁their ▁natural ▁habitat , ▁ultimately ▁producing ▁a ▁distinct ly ▁tender ▁meat . ▁Ar