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The Greeley Voice

The Greeley Voice

The Greeley Voice

This or That: Sushi vs. Steak

Source: How To Cook.Receipes

Among foodies across the world, steak and sushi have consistently remained stand-out favorites. Both dishes have their own fans, each with its unique tastes that appeal to different palates. As a ride-or-die sushi fan, I can proudly assert that sushi is the superior dish with the best taste, most variety, and extensive health benefits.

Steak offers far less flavor variety compared to sushi’s diversity of textures, tastes, and aromas that could span an ocean. From a delicate, nutty flounder to the rich and fatty goodness of salmon and tuna, each type of seafood brings its own unique flavor profile, trumping the rubbery and limited flavor spectrum of beef. Sushi also tastes just as good both cooked and uncooked, whether you’re enjoying nigiri (sushi rice and raw fish) or unagi (eel). Steak, on the other hand, becomes tough, dry, and lacking in flavor when cooked to anything more than medium. Furthermore, sushi boasts far more health benefits. Containing fresh fish, an excellent source of protein and essential omega-3 fatty acids, as well as incorporating nutrient-rich ingredients such as seaweed, vegetables, and rice, sushi is a fabulous choice for those seeking a nutritious meal. On top of that, sushi is often much more affordable than steak, offering a variety of options that cater to various budgets.

As I interviewed Greeley students on their view of this debate, I was faced with convincing arguments from steak connoisseurs. According to Greeley freshman Adin F, “Steak’s seared exterior locks in its flavorful and juicy interior. It creates an enjoyable texture as well as its rich flavor which I thoroughly enjoy.” (An argument which, in my opinion, can also be attested to sushi.) Adin also mentioned its wide array of cooking methods and cuts, each carrying a distinct texture. His favorite is the filet mignon, for its tenderness and being an overall well-rounded meal. Adin did, however, make a strong argument that sushi often contains ingredients that pose challenges to individuals with dietary restrictions or allergies: “Many people have seafood allergies and therefore are limited to what they can eat sushi-wise. Steak, on the other hand, offers a simple yet hearty meal that basically anyone can enjoy.” Nonetheless, as a form of red-meat, it is undeniable that steak also poses some serious cardiovascular risks, not to mention that steak does not cater to people with vegetarian, pescatarian, or vegan diets while sushi does!

In the end, the debate between steak and sushi ultimately comes down to personal preference. Whether one leans toward the hearty and satisfying flavors of steak, or the delicate artistry and freshness of sushi, both dishes have earned their place in the culinary spotlight. The beauty of the culinary world lies in its ability to cater to a variety of tastes, ensuring that there is a dish to satisfy every palate. (But sushi still reigns superior.)

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