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Stoney River & Ruth Chris
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<blockquote data-quote="ChrisB" data-source="post: 799906" data-attributes="member: 122"><p>There was a series of articals in either Drovers or BEEF magazine a few years ago that featured some of the top Steak Houses in the country. I don't remember names of them but I do remember that some of them have buyers that work directly for the restaurant. They will go to the processor and selectively pick out the carcasses that meets their specs. Then they dry age it for 28 days. They do pretty much everything they can to make sure nobody has a bad eating experience.</p><p></p><p>I had the opportunity to eat at Ruth's Chris once and it was hands down the best steak I've ever had.</p></blockquote><p></p>
[QUOTE="ChrisB, post: 799906, member: 122"] There was a series of articals in either Drovers or BEEF magazine a few years ago that featured some of the top Steak Houses in the country. I don't remember names of them but I do remember that some of them have buyers that work directly for the restaurant. They will go to the processor and selectively pick out the carcasses that meets their specs. Then they dry age it for 28 days. They do pretty much everything they can to make sure nobody has a bad eating experience. I had the opportunity to eat at Ruth's Chris once and it was hands down the best steak I've ever had. [/QUOTE]
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