1. Never order 'rare; unless
you are prepared to personally kill, skin and butcher the cow at the table. I
had to send my slab of steak back it was so intimidatingly raw- I was
embarrassed, but the waiter smiled at me like, it happens all the time
gringa.
2. Cuts of meat do not come
under 500gm. When the menu suggests the dish should be shared between two
people, assume you and the local football team could happily tackle the hunk of
beef and still have leftovers for sandwiches the next day.
3. There are more parts to an
animal that you have ever dreamed of. Filet, t-bone, chuck steak etc are just
the tip of the iceberg. A lot of
restaurants offer a helpful diagram of the relevant animal carved up into its
various cuts!
4. Red wine is not only
advisable but necessary to be able to digest such enormous quantities of meat.
Vegetables are an afterthought and frequently shunned.
5. Seriously consider buying
your own 8 inch carving knife, sheathed in a leather pouch, to bring to local
restaurants. It adds panache and also
saves you the trouble of having to hack through a 4 inch steak with a butter
knife.