Let’s learn from the masters of beef!

SIR, – Having been fortunate enough to have ridden a motorcycle extensively through Texas and her neighbouring states, I would have to wholeheartedly agree with John Elliot’s comments about the quality of steak served in US roadside diners. 
This is no criticism of local butchers or Scottish beef producers, of whom I am one, but more of the preparation of the finished article to such an extent that I would no longer order steak if eating out over here as, in my experience, the taste and texture is light years behind that I have had from diners, bars and restaurants in the great state of Texas from El Paso to Texarkana and the deserts, high plains and ranching country in between.
The fact is that steaks are an integral part of Texan culture, which is not the case here in Scotland, so rather than adopting a defensive attitude, we should try to learn from those who are masters of the art.