That is really the question. It has me thinking more and more about the quality of steaks that restaurants sell. I am talking about those chain sit down places that sells steak plates from 10-18 dollars. Recently, we had dinner out and ordered 2 different steaks, same cut, but different oz. size. It turned out that neither cut reminded us of that particular cut, while the meat was just leveled with fat and grizzle (grissle, grizstle?). Turns out, after complaining about how awful those meats were, their replacements were just as terrible. So that got me thinking, is it possible for a restaurant to sell you a Sirloin but not sell you a Sirloin? At what point is it the restaurants fault, is it their upper management, is it the franchise responsibility? We have had dinner twice at this particular restaurant and have had mixed feelings. 1. Ordering non-steak food, no problems. 2. Order steak foods, major problems. But reading their name of their restaurant makes you think steak, and in a big way. So how is this possible? In any event, the restaurant gave the larger steak for free, but it still ruined dinner. Enjoy eating your sides without any eatable meat, only to get a replacement 12 minutes later, which is equally as awful?
I understand it is troubling economic signs, but certainly cutting corners regarding steak cuts at restaurants is not the solution. If you need to charge a couple of dollars more, then I will pay it so that the cut of steak is eatable!
Listen up America!
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