Plate tectonics

Steak at BLT

Calf born to about 2 years

RIVERSIDE RANCH PRAIRIE CITY, OR
A male calf grazes in an idyllic pasture in eastern Oregon until he grows into a hardy steer of 19 to 23 months.

IN TRANSIT (7.5 hours)
The animal is loaded onto an un-idyllic trailer and transported with 30 to 40 other steers 485 miles to the slaughterhouse in Utah.

About 2 weeks

SWIFT & COMPANY HYRUM, UT
The animal’s kept in a pen overnight. The next day, it’s brought into the packinghouse, rendered unconscious and killed instantly by a stun gun (oh, and then bled, skinned and eviscerated). The carcass is split in half into “sides” of beef and refrigerated at 26–30 degrees Fahrenheit for 48 hours. Then it is graded, quartered and packaged into vacuum-sealed bags (with USDA folks watching at key times). Typically, the meat will be stored for two days in a cooler before the delivery truck arrives.

IN TRANSIT (4 days)
The meat is shipped via refrigerated truck 2,210 miles to the Meatpacking District in New York.

PROCESSING/WHOLESALER: DEBRAGGA AND SPITLER, INC. (28 days)
The beef is left in the vacuum-sealed bag and placed in a cooler at a temperature of 35 degrees to tenderize for 21 to 28 days, and is then delivered to the restaurant in another refrigerated truck.

2 years, 6 weeks, 4 days and 7.5 hours later...

THE RESTAURANT: BLT STEAK
Each steak is placed under two pieces of parchment and refrigerated. When a customer orders one, the chef cooks it on the grill for a few minutes and then moves it to an infrared broiler. The dish is topped off with watercress, roasted garlic, thyme, salt, pepper and maître d’ butter. Ninety-five percent of the steaks are sold that day; the rest are tossed after 48 hours. 106 E 57th St between Park and Lexington Aves (212-752-7470)