Barthes’s essay of “Steak Frites” in mid-20th century France, showcases the French ideals and mythology of consuming steak in its more rare and bloody form of, saignant. Barthes explains the ideals explaining: eating steak fills the consumer with the strength of said animal. The French believe that meat should be eaten in terms of the blood content [saignant] and a good steak is eaten more rare in order to be closer in touch to the animal providing a more exceptional meal. In France a common belief is, “steak is endowed a supplementary virtue of elegance” (Barthes 84).Meaning a meal of more importance and luxury, as the French see it as a more prestigious food. Because of this, beef is nationalized more than socialized in their culture. The French Mythology introduces the idea that steak, is a means of acquiring the strength of a powerful animal. French call this, “Bifteck, the heart of a a cut of meat, mythologically it is meat in the pure state, and whoever eats it assimilates a taurine strength” ( Barthes 83). In contrast to the French mythology of consuming steak and acquiring an animal like strength, the American ideal associates steak as a delicacy consumed by the upper class and by indulging in its luxury it provides a sense of wealth.
The French ideally preferred their meat in the closest form of purity as they could while still being able to consume it; and they believed it should be bloody and classified it as so. Americans on the other hand have no such similar