"Depending on what food vendors you use, many now have menu costing programs included in their software. I can put my recipes into their programs, cost them out using current pricing, print them and cost catering functions at no software cost to me."
"We were on the CAB program back in the mid 80's. We took it one step further, we dry aged them [primals] and to this day I have yet to find another steak that comes anywhere near a dry aged Angus. They have that nutty quality and the flavor is…"
If you were in the Chicago area I could tell you of a couple of houses that offer great steaks. Do you have a local butcher shop that you could get your meat from? I say keep using CAB beef and stay with one company, box…"
Chefs: Over the years, we have bounced around trying to find the right beef from which to get a great steak. Currently, I am using CAB and I get say I really feel it's worth what I'm paying for it. I have purchased beef from US Foods, Sysco and a variety of other vendors and still have not found that consistently great beef that yields an equally great steak. For the record, I have to keep my purchases to an upper grade choice. Every so often I buy prime to run specials, but for daily menu…See More