A Ribeye is a Ribeye is a Ribeye or is it?

 Technology is amazing.  Today, we can almost literally follow beef from my storeroom to the delivery truck, to the warehouse to the packing house to the cattle lot to the feed lot to the calf stock pen to birth.  We can dictate the breed of cow we prefer, where the cow lives, how the cow is treated, what it is fed.

 So I am experimenting with the ribeyes.  I have switched from a grain fed cow who is allowed to graze on grass to a totally grain fed cow – no grass at all.  The price has certainly spiked.  I was paying $$ for a ribeye section and now I am paying $$$$.

 But, I am not certain I can tell the difference in taste.

 So, if you have had a ribeye in the past month or so, come in and try the NEW ribeye and let me or the Manager on Duty (MOD) know what you think. 

 There is a definite change in appearance.  Much more fat in the eye and on the flank.  I hate to pay $$$$ for more fat but if the taste is distinctly different, maybe it’s worth it.

 Please let me know what you think.  We are constantly looking at options to improve our quality, both products and service.  It is easy to spend more money but hard to decide if the product you get has improved over what I thought was already a great product.  Since the day we started serving Ribeye steaks, it has become the #1 or #2  best seller for the day, the week and the month.  Southwestern boys and girls loves them some Ribeye steaks, for sure.

 Come on in and try the NEW RIBEYE and let me have your comments