My daddy went to school on the subject TAMU and opened a steak house when he got out of the army. He taught me that Aberdeen Angus was the best meat to bone due to their small frames and that they marbled the best. I run black cows today on my farm.
He only sold corn fed Kansas City Angus which he bought from a local wholesaler who hung the carcasses in his cooler for 2 weeks to get a little age mold on them before he sold them to daddy.
Dad had a walk in cooler and had the "butts" (top sirloins) and Rib/NY Strip sections hanging on hooks. Had a glass door to the cooler for viewing. Had a large wooden butcher block right outside the door.
Customers that wanted a custom cut would be taken back to the cooler and they picked the hanging butt they thought they wanted. He put it on the block, trimmed off the ageing coating and while looking up at the customer started moved his knife across the meat until the customer said stop. He didn't charge extra for the service.
He cooked them on a 3/8" curved, perforated steel grill using only green hickory. Made fresh rolls daily, double risen, and a 26 veggie salad. Only place I ever ate where you got a pat of butter with your salad crackers and more for the rolls. Baked potatoes rounded out the meal with all the trimmings.
He made and marketed his own salad dressing, a Blue Cheese Italian type and his own steak sauce. Drippings from the grill were what made the SS divine.
Duncan Hines Ice cream, Strawberry Short cake, or home made pies were available for those that had room.
He had national customers that would stop by for a meal when in town.
Made growing up nice for a young lad. Had a place to work and all I could eat.
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