That's a fact Jack!!! <img src="/ubbthreads/images/graemlins/tongue.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Here's the description of the tour I went on this morning and the steak process. Yes, they use Angus! Excuse the shoddy translation.

We start the evening with a tour of the exhibition. Past the historic vehicles, we first want to whet your appetite before our sommelier in the hotel's wine cellar for a drink invites and introduces it to the wine tasting. Then we present our aging cellars, where the prime beef of the North American cattle breed "Black Angus" we order directly from the organic farm "Stone Creek" from Kansas. Here are the Americans have left only their best piece! Just three percent of the North American beef to get the coveted seal of approval "U.S. Prime". In our aging cellars, the store cattle pieces 21 days after the "dry aged" - Mature principle that provides the meat its flavor steak in its purest form.

After you receive cooking apron and hat and copy for their own tongs. Filet Mignon, Striploinsteak, Rib Eye Steak or Prime Rib? Here we allow you your choice of prime beef. No matter what part of the cow you choose, we can not place it on an ordinary oven. Again, we provide you with the best available: In the open kitchen of the restaurant you want Christopher to the turbo grill the U.S. brand "Southbend" grilling the prime beef at 800 ° C! The acting from the flames heat up the grill, so the steak is cooked on both sides evenly. The juice can not escape and the unique, bold flavor of the meat remains. Due to its efficiency and performance of these turbo grill is perfect for Porsche. But like the Porsche Turbos, one should be even with the grill, before moving cautiously and from the professional insertion. Thomas Heil shows in small groups, the technique of optimal preparation of a delicious steak - because this is about the ideal "braking" point.

Morning, Klink.

It has stayed below freezing here for the last week or so.

Yep', the description is quite similar to that for Ruth Cris.

Sounds like they are proud of their process, and from the praise you gave, it is deserving.

Howdy JJ! <img src="/ubbthreads/images/graemlins/smile.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

I'll send you the link to the story we are doing on the place and the steaks once it gets put online. I give a thumbs up.

Wow, I will take that to mean it rates a two forks up!

I think the price for a steak dinner at Ruth Cris is around $100.00 -- only guys like Randy can afford to eat there! <img src="/ubbthreads/images/graemlins/crazy.gif" alt="" /> <img src="/ubbthreads/images/graemlins/doh.gif" alt="" />

Down here in Redneckville we would call it a plate lickin endorsement!


We're kinda simple minded folks!

You said it, not me!!! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/tongue.gif" alt="" />