To ensure proper quality control over the meat at his restaurants, David Burke bought a black Angus bull for $250,000; the bull's offspring provide steaks for his diners. "The purchase made perfect business sense, he said, because by breeding the same bull, the restaurant guarantees its steaks are of the highest quality." He named the bull "Prime". (via serious eats) (link)
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# john weeks said,
me thinks not, friend,
http:/www.geneandgeorgetti.comframe_home.html
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# variablizer said,
I can assure you, Prime's offspring are deee-licious! Most of the steaks are dry aged for about 28 days in a salt cave at the restaurant. The night we went they had 40 day aged rib-eyes. Very tasty.
I'd still head over to Keefer's, though. Best steakhouse in Chicago.