Intrepid journalist Mark Schatzker sets out to track down, define, and eat the perfect specimen. His journey takes him to all the legendary sites of steak excellence Texas, France, Scotland, Italy, Japan, Argentina, and Idaho's Pahsimeroi Valley where he discovers the lunatic lengths steak lovers will go to consume the perfect cut. Unable to find the perfect steak, he adopts his own heifer, fattens her on fruit, acorns, and Persian walnuts, and then grapples with ambivalence when this near-pet appears on his plate.