And, especially Aberdeen Angus are small boned and marble out well yielding a good return in terms of quantity and excellent quality on the same feed as other breeds.........and "it's the fat that makes a steak taste good and you can't eat the bones".
My daddy was in the restaurant business when I was a kid and taught me that. I also learned it the hard way......I ate it whenever I could, and especially the fat. Grin.
He would buy Kansas City Finished out beef from a meat packer in Houston and have it hang for a couple of weeks or so, till the green mold started forming on it......aged beef, not the super market stuff.
Had customers from all parts of the US come to eat at his place when in town.
Back then for $7 (plus beverages) you and your dining partner could get a 26 veggie salad with house recipe Blue Cheese dressing, crackers and real butter, a fresh baked potatoe with 4 toppings of your choice...all 4 if you scooped them out of the server, fresh daily, double rising home made rolls, a full cut Top Sirloin of about 1 1/4" thick and if you wanted it thicker he would walk you back to the walk-in cooler, drag a "butt" out and put it on his free standing butchers block, trim off the excess, and commence to cut your steak to your choosing.
He used to put the knife on the butt and look at the customer, who was looking at the meat and move the knife over till the customer said stop. Some were 2" thick.
He also featured NY Strips, Rib-eye, and bacon wrapped 6 or 8 oz Filet Migeon made from the tenderloin that runs inside both sides of the back inside the rib cage all from KC aged angus.
Then he cooked them over hickory logs and a 3/8" curved steel grill which he had perforated with numerous 3/8" holes (to let the fire contact the steak, yet allow him to collect the juices) which he used in his house steak sauce he would serve in a little one ounce beaker, about the consistency of Worchestershire sauce and that was in it too. The grill was in plain sight of the dining room and you could eat your salad and watch the rest of the meal being prepared.
Served beer and wine and other things including burgers and short orders of oysters, fish, shrimp, and chicken. Made home made pies and served Duncan Hines Ice Cream.
I didn't follow in his footsteps and was technically/mechanically minded and the restaurant business was not my forte'. Had I, today it might have been a national chain.
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Today's Featured Article - Third Brush Generators - by Chris Pratt. While I love straightening sheet metal, cleaning, and painting old tractors, I use every excuse to avoid working on the on the electrics. I find the whole process sheer mystery. I have picked up and attempted to read every auto and farm electrics book with no improvement in the situation. They all seem to start with a chapter entitled "Theory of Electricity". After a few paragraphs I usually close the book and go back to banging out dents. A good friend and I were recently discussing our tractor electrical systems when he stated "I figure it all comes back to applying Ohms Law". At this point
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