Coincidence? I think not! I’m chalking this up to great customer research, purveyor selection, trend reading, and awesome timing. This week-ends special entree is a locally raised, antibiotic/hormone free, grain fed strip steak. We will be offering it simply grilled in a 15 oz cut for about $30. This is exactly what the most recent pollsters suggested they would like to see on restaurant menus. I have to completely agree with these results, and my vote would fall in this category as well, and for more reasons that taste alone. Considering price, availability (from the restauranteur standpoint), sustainability, environmental impact, and taste the local, organic beef seems like the best choice.
I’m told that most beef that is cared for the way this local beef is will generally grade out to be equivalent to a USDA prime. So those 5 votes for ‘prime’ can just hop on over with the local gang. Well, those few votes for true Japanese Kobe, while noble in thought, highly unrealistic for the bank account to handle. Even to offer a small steak at cost would produce a sticker shock libel to knock down the inner belt bridge. I am a bit surprised not a single vote for American Kobe. I guess enough people have tried it, and not been impressed with the product as much as the price might indicate. I like American Kobe, I’ve tried strips, tenderloin, sirloin, and short rib cuts, and they are all very good, but not triple the price good. So the math says.... lets pool those prime votes... and 90% of votes go to local, organic, grain fed beef.