Sourcing smart, cooking right

June 2008
FoodService Director;6/15/2008, Vol. 21 Issue 6, pF5
Trade Publication
The article offers information on how the New York City bistro Steak Frites was able to improve its margins by replacing some of its Australian beef entrees with steaks sourced in the U.S. Executive chef Adam Greenberg's signature Steak Frites features the classic hanger steak, a cut that hangs between the rib and the loin. To preserve its juiciness, Greenberg holds the meat at room temperature for 5 minutes before grilling.


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