The ShortHorn Steakhouse

South Africa uses steak to create biltong, a popular and exported dried and cured form that has found a market in many beef-eating countries.

The "Steak of Origin" competition has been run for a decade on behalf of the Beef+Lamb Corporation of New Zealand. It "aims to find the most tender and tasty sirloin steak" in the country. Criteria for judging include "tenderness, pH, marbling and % cooking loss" as well as taste.

The Irish agricultural beef market is a contributor to the economy of Ireland. A significant amount of Irish beef is exported to other countries, with over 50% of exported beef going to the United Kingdom.[17]

Domestic and international marketing of Australian beef is undertaken by Meat & Livestock Australia, a corporation which runs programs related to quality assurance, sustainable production and environmental considerations, through organizations such as Meat Standards Australia (MLA).

Portion sizes of steak dishes in Argentine restaurants tend to be large, with steaks weighing over 454 grams (one pound) being commonplace.[14] Asado is a traditional dish that often includes steak and is also the standard word for "barbecue" in Argentina and other countries. Asado is considered a national dish of the country.

In Argentina, a steakhouse is referred to as a parrilla, which are common throughout the country.

Beef steak consumption is described as part of the "Argentine national identity".[11] In 2010, there were 244,000 cattle producers in Argentina.

In Argentina, beef represents a large portion of the country's export market. A total of 11.8 million animals were slaughtered in 2010. The country has one of the largest consumptions of beef per capita worldwide,[10] and much of it is barbecued steak.

In Asian countries, such as China and Korea, steak is traditionally sliced and stir-fried and served in smaller amounts as part of a mixed dish.

Countries with enough suitable land for grazing animals, in particular cattle, have a history of production and culinary use of steak. Such countries include Argentina, Ireland, New Zealand, South Africa, the United States and the United Kingdom.

Livestock for meat to be used as steak cuts may be raised on a farm or ranch. The meat from various wild game may also be used for steak cuts. The trade in steaks from bushmeat is a serious threat to biodiversity, as commercial harvesting could endanger species.

Subsequent parts of the entry, however, refer to "steak fish", which referred to "cod of a size suitable for cutting into steaks", and also "steak-raid", which was a custom among Scottish Highlanders of giving some cattle being driven through a gentleman's land to the owner.[6] An early written usage of the word "stekys" comes from a 15th-century cookbook, and makes reference to both beef or venison steaks.

The word steak originates from the mid-15th century Scandinavian word steik, or stickna' in the Middle English dialect, along with the Old Norse word steikja.[5] The Oxford English Dictionary's first reference is to "a thick slice of meat cut for roasting or grilling or frying, sometimes used in a pie or pudding; especially a piece cut from the hind-quarters of the animal."