I agree, I was a produce and seafood purveyor for years and if you get a
chance to look into a good steak house cooler like Ruth's Chris you will see
the amount of care and in store aging that goes on. They have a wall of corn
fed beef that is amazing...




"Steve Wertz" > wrote in message
...
> On Thu, 2 Oct 2003 22:33:21 -0500, "whoami" >
> wrote:
>
> >BTW My uncle worked in a large meat house and there is very little
> >difference between the meat in most "steak" houses.
>
> Golden Corral is not a "steak house" by any means, but yes, I can see
> that all the steaks at Ryans, Golden Corral, POnderosa, and Sirloin
> Stockade are indeed the same lousy quality. When you get into real
> steak houses, there are drastic differences in the meat quality.
>
> You're uncle must have worked in a USDA Select "meat house" - whatever
> that is.
>
> -sw