Meat.

Classmate: "My step-dad used to hunt, and--"
Chef Pergl: "And he used to hunt either deer or moose, and he used to bring back a long piece of meat that he called the backstrap, but it was actually the Longissimus Dorsi."

I just want some beef.

Steak.

Everybody got intensely excited today because of the protein today: beef ribs. We got one rib each, and they averaged two pounds each. That did include bone, and was before manchonner, but that's still great, thick hunks of steak. You'd expect people to go for the biggest ribs but we actually really didn't want those because if they're too thick, it takes longer to cook and may need to be shaved down, aka extra work. I was too slow and ended up with a huge honking rib. But nothing was better than taking that steak up for presentation and having Chef Pergl say that the temperature was perfect.

My mum is a great cook when she does the things she knows, namely Korean food. She makes awful Western style food, mostly because the only Western style food she really made was steak, and she doesn't eat "undercooked" meat. Medium-well is like her minimum, and I really mean minimum, so I used to think steak was dry and tasteless for a very, very long time. I mean, I followed her example when I ordered food in restaurants, so I didn't know better. Because of all those wasted years, all those wasted steaks, the me of now considers overcooked steak to be the most heinous of culinary crimes. Mum does not cook the steak in the house anymore; I don't want her to even touch those precious, tender cuts of beef because she knowingly ruins them, and that just pisses me off.