My father is a big fan of Westerns. They always seemed a little formulaic to me. White hat wearing good guys who save the day and rides into the western sunset. Just as those cowboys marked the end of their journey, my discussion of beef is also riding into the sunset. Before it ends, just […]
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Tag Archives | USDA Grading
Foodie Friday: Beef Made Easy (Part One)
Even some great servers have trouble explaining steak cuts. There are so many terms used to describe beef that it almost becomes a case of contrived complexity. Some terms are legitimate government sponsored grades while cattle ranchers create others as a marketing tool. For a food that many of us eat for nearly every meal, […]
About The Author
David Hayden was born and raised in Kansas City, Missouri. He took his first serving job in 1996. Since that time, he has worked for over a dozen different restaurant companies. He has held both hourly and salaried positions at independent and corporate restaurants. He has waited on over 100,000 guests and trained hundreds of servers. He has been named "Best Server in Kansas City" the last three years by the local weekly paper.