For this blog I have chosen to use the cow as my subject. Most of the beef that we get in Ontario comes from Ontario, and the rest of Canada it's self. Majority of the cattle is corn fed and that produces a lot more fat and makes the beef more flavourful for when it is consumed. There is a grading system for the beef in Canada with Prime being the highest rank and the lowest being just A which accounts for over 75% of beef produced in Canada.  The cut I have chosen to use is the boneless rib steak because of it's flavour and fat, because it is prime quality the steak would cost $17.99 an lb. The best dry cooking method for this cut would be to grill it, and the best wet method would be to baste it in fat(preferably butter). I would make it in a pan, first get the pan smoking hot then throw in 200 grams of butter 10 twigs of time 2 twigs of rosemary and 3 crushed cloves of garlic and then the steak. Make sure you get everything in the pan as fast as possible so the butter doesn't burn. Once everything is in the pan baste the steak with a large spoon in the butter and flip it after two and a half minutes. Keep basting while the steak once it is flipped for two minutes then take it off the heat and let it rest for 10 minutes after it cooked.