The quality and safety of beefsteak as a food product is regulated by law.

For example, beef tenderloin is the most tender,while wagyu, such as Kobe beef from Japan, is also known for its high quality.

Beefsteak is graded for quality, with higher prices for higher quality.

Less tender cuts from the chuck or round are generally cooked with moist heat or are mechanically tenderized (e.g., cube steak).

The more tender cuts, from the loin and rib, are generally cooked quickly, using dry heat, and served whole.

Beefsteak has been categorized into various cuts.

Some vegetarians, vegans, and animal rights activists have mounted protests against steakhouses.

Advice on butchery and recipes for American black bear steak and chops is provided by New Jersey (US) government.

In contemporary Argentina, where steak consumption is very high, steak is a significant part of the national cuisine and the asado has the status of a national dish.

In the Middle East, meat recipes from medieval times onwards simply state "meat" without specifying the kind or cut; "apart from an occasional gazelle, kid or camel", only lamb and mutton were eaten because cattle were seldom bred.