▁most ▁tender ▁and ▁w agy u , ▁such ▁as ▁K obe ▁be ef ▁from ▁Japan , ▁is ▁known ▁for ▁its ▁high ▁quality ▁and ▁commands ▁a ▁high ▁price . ▁Ste ak ▁can ▁be ▁cook ed ▁relatively ▁quickly ▁compared ▁to ▁other ▁cut s ▁of ▁meat , ▁particularly ▁when ▁cook ed ▁at ▁very ▁high ▁temper atures , ▁such ▁as ▁by ▁bro iling ▁or ▁gr illing . ▁ ▁The ▁quality ▁and ▁safety ▁of ▁ste ak ▁as ▁a ▁food ▁product ▁is ▁reg ulated ▁by ▁law . ▁Australia ▁h ase ▁National ▁Me at ▁Acc red itation ▁standards ; ▁ ▁Canada ▁has ▁the ▁Canadian ▁Be ef ▁Gr ading ▁Agency ; ▁in ▁the ▁United ▁Kingdom , ▁the ▁Food ▁Stand ards ▁Agency ▁is ▁responsible ; ▁in ▁the ▁United ▁States , ▁young ▁be ef ▁is ▁grad ed ▁by ▁the ▁United ▁States ▁Department ▁of ▁Agricult ure ▁as ▁Select , ▁Cho ice ▁or ▁Prime , ▁where ▁" Pr ime " ▁refers ▁to ▁be ef ▁of ▁the ▁highest ▁quality , ▁typically ▁that ▁which ▁has ▁significant ▁mar bling . ▁In ▁ 1 9 9 6 ▁in ▁the ▁U . S ., ▁only ▁ 2 . 4 % ▁of ▁cattle ▁were ▁grad ed ▁as ▁prime , ▁and ▁most ▁Prime ▁be ef ▁is ▁sold ▁in ▁restaur ants ▁and ▁hot els . ▁ ▁The ▁wide ▁range ▁of ▁quickly ▁prepared ▁and ▁well - known ▁be ef ▁ste ak ▁d ishes ▁includes ▁minute ▁ste ak , ▁ste ak ▁sand wich es , ▁and ▁ste ak ▁and ▁eggs . ▁" Sur f ▁and ▁tur f ", ▁which ▁comb ines ▁meat ▁and ▁fish ,