Jay Yancey (cont. from page 4)
charge twice what they do.
Inventory management is
different because the steaks
are aging 45-60 days
before cooked, making it a
challenge to anticipate what
the demand my be 2 months
after they were delivered
and started the process.
Jay took me to the
back and opened the
cooler where nice slabs
of steaks were on the
shelves at a precise temperature and by each slab
was a card with the date the aging process started.
So to be cliché, We will serve no steak before it’s time
– it’s true. Taking out a slab of rib-eye he says let me
show you. He cut a thick portion and showed be the
way the meat has shrunk over time and the marbling
is now embedded into the meat giving it flavor and
tenderness. Trimming the meat means sometimes several
pounds come off of the meat as fat to get the best cut
and the right thickness scraping away and crafting it as
if a sculptor would a work of art. The meat was then
seared and cooked in an above flame oven and put on
the plate. Then he said what I loved hearing, “Let’s eat it”.
I used only a fork and a butter knife to cut it. All I can say
is, if you like steaks you’ve got to try it. This indulgence
may become my next obsession.
ROSS HOWARD PUBLISHING 20