hm, yet they list “corn-fed” as a positive thing?
I can’t believe that this is true in more that 1 in 1000 places, if that.
You paid for it, it’s yours to do with what you want; How can they possibly prevent you from taking something you purchased from them?
(I suppose they can refuse to give you a container to put it in, but what about someone who had a baggie with them? Would they physically restrain you?)
I’ve had servers ask me to cut the steak as soon as I get it, to check the doneness. This just checks the color of the steak, but since I’ll eat a steak that’s cooked anywhere between rare and medium, with a preference for medium rare, I’m usually good with it.
In the places where the server takes the order and someone else delivers it, usually the server will come by pretty quickly to make sure that the diner got the right order, and to make sure that everything looks good. This is a pretty good policy, I think. Now, sometimes I haven’t tasted everything on my plate yet, especially if I’m still eating my salad, but I’m a slow eater.
Or a Dish of the Day?
My father had a somewhat obsessive fear of undercooked meat, and he would order a steak or chop with “absolutely no pink.” I saw many times where the server informed him the restaurant wouldn’t take responsibility for well done meat. He never had to sign a freakin’ release, though.
What does this mean?
Corn-fed is soooo low class. Grass-fed is what’s happenin’ now.
I’m mostly thinking of the soggy grayish vegetables they serve on the side. The entrees themselves usually are decent enough, and I do like their soup.
But their pancakes? In Heaven, I’m pretty sure angels use them as pillows.
The better meat is grain-fed or free-range. Corn-fed usually means an animal that’s been raised entirely in a small stall, and never got any exercise.
Did you mean the better meat is “grass-fed”? Because corn is in fact grain. And having grown up on a beef farm where cattle were fed corn but were not caged, I don’t think this matches all reality, but maybe I am behind the times. Anyhow, in my experience, grass fed is not better. But thanks for clarifying what you meant.
Yep, those are uniformly awful. I still eat them, because I paid for them, and I can use the veggies in my meat-heavy diet, no matter how soggy and repulsive.
Maybe the vegetable cook is a nostalgic English person? <d&r>
cattle are ruminants, they’re supposed to eat grass.
No it doesn’t. Corn-fed means that the cow lived the vast majority of its life in a pasture, but spent a few weeks prior to slaughter in a feed lot being fattened on corn (which is a grain, by the way). Almost all cattle is raised in a pasture.
Which is why they all do.
Not mine. Fields down here are dust, and with the cost of hay, it would be cheaper to feed them steak.
Just funnin’
We go to Saltgrass a lot, and they serve the best steaks I’ve eaten- and I eat at a lot of high end places since it’s company paid. They’ll cook it any way you want it, as will every other place I’ve been to. I prefer medium-rare.
And I’m all for “to each his own”, but who in hell eats a steak “Blue Rare”. I see that at a lot of places nowadays.
-JR
Back to the OP,
Good steakhouses will still (and will always) cook your steak the way you want it. Cheap places - I wouldn’t blame them if they took a “well-done ONLY” policy; the cheap suppliers and short-order cooks don’t exactly make you confident that you won’t poison some poor bastard once a year.
I was at a nice place in Vegas about a year ago, I order my steak medium-rare. I get served a well-done. The martinis (I was two deep at this point) were good, so at I didn’t make a stink, I just politely asked the waitress to send it back.
Chef and Manager were at my table within 5 minutes, apologizing profusely. I told them - “hey, your service has been great so far. Send me another round (Sapphire, up, olive) and get me the right steak, and we’re cool.”
The replacement steak was fantastic. Pink, dripping, and wonderful. Plus on the bill they comped our table my steak and my drinks.
Waitress got a better than usual tip (I added all my comped drinks to the tip) and we’re all happy. Good places are still good.
It is mostly the other way-restaurants won’t want to burn a staek-if you want it “well done”-they will refuse responsibility for the cremation that often ensues.
Not exactly true. A lot of steaks and other whole cuts are needle tenderized nowadays, which causes surface contaminants to be introduced into the deeper parts of the meat. People get sick from eating rare steak because of this.
So there is logic behind the restuarant’s waiver. Not that this means I think its a reasonable practice. The public just needs to be educated so they know the truth about what they’re eating. Same with fried eggs.
Where in SE Indiana? That’s where I live. What band? What restaurant told you that load of hooey?
You are correct. Cows that aren’t in stalls and that get feed corn still eat plenty of grass anyway!