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NCBA marketing question
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<blockquote data-quote="SRBeef" data-source="post: 574262" data-attributes="member: 7509"><p>PW, </p><p></p><p>Your post got me thinking. I do a lot of travelling and eating out this time of year in my "day job". As a beef producer, I try to order beef in a meal.</p><p></p><p>I have to admit that after a long day I don't want any surprises. I don't frequent high end steak houses but do look for local non-chain places. I tend to order what I know. </p><p></p><p>The biggest problem I have is that I like beef well done and it is very difficult to find a place with someone in the kitchen who knows how to cook a piece of beef! Esp well done. I have had wonderful well done steaks, but those are few. Most places want to cook even the best cut so quickly that it ends up like charcoal on the outside and still has to be sent back to the kitchen to get the center done.</p><p></p><p>After reading your post I will try to order someof the lesser known cuts. </p><p></p><p>Any chef type hints for how to order a well done steak that doesn't come to the table like charcoal? </p><p></p><p>Thanks for the interesting thread.</p></blockquote><p></p>
[QUOTE="SRBeef, post: 574262, member: 7509"] PW, Your post got me thinking. I do a lot of travelling and eating out this time of year in my "day job". As a beef producer, I try to order beef in a meal. I have to admit that after a long day I don't want any surprises. I don't frequent high end steak houses but do look for local non-chain places. I tend to order what I know. The biggest problem I have is that I like beef well done and it is very difficult to find a place with someone in the kitchen who knows how to cook a piece of beef! Esp well done. I have had wonderful well done steaks, but those are few. Most places want to cook even the best cut so quickly that it ends up like charcoal on the outside and still has to be sent back to the kitchen to get the center done. After reading your post I will try to order someof the lesser known cuts. Any chef type hints for how to order a well done steak that doesn't come to the table like charcoal? Thanks for the interesting thread. [/QUOTE]
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