My General Manager once told me the story of the Caesar salad.Â Back in the time of Caesar, salt was incredibly scarce.Â Salty fish named anchovies were abundant though.Â So to create the salty taste in the dressing they used the anchovies.Â Even though we have plenty of salt today, we still use the anchovies […]
Tag Archives | Top Sirloin
My father is a big fan of Westerns.Â They always seemed a little formulaic to me.Â White hat wearing good guys who save the day and rides into the western sunset.Â Just as those cowboys marked the end of their journey, my discussion of beef is also riding into the sunset.Â Before it ends, just […]
Note: If you missed the first part of this series that outlined steak cuts and the USDA grading system, you can find it by clicking here) I had a dream about cows last night.Â I have consumed more information about cows and steaks in the last week than any man really should.Â I also consumed […]
Even some great servers have trouble explaining steak cuts.Â There are so many terms used to describe beef that it almost becomes a case of contrived complexity.Â Some terms are legitimate government sponsored grades while cattle ranchers create others as a marketing tool.Â For a food that many of us eat for nearly every meal, […]
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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.