{"id":300215,"date":"2010-02-09T16:12:53","date_gmt":"2010-02-09T21:12:53","guid":{"rendered":"http:\/\/blogs.ajc.com\/food-and-more\/?p=2406"},"modified":"2010-02-09T16:12:53","modified_gmt":"2010-02-09T21:12:53","slug":"chefs-look-into-cheaper-beef-cuts","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/300215","title":{"rendered":"Chefs look into cheaper beef cuts"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-2407\" title=\"photo 3\" src=\"http:\/\/blogs.ajc.com\/food-and-more\/files\/2010\/02\/35.jpg\" alt=\"photo 3\" width=\"640\" height=\"404\" \/>This morning chef Brett McKee and his business partner Steve Palmer led a group from their Charleston restaurant group to their Atlanta-based meat supplier, <strong>Buckhead Beef<\/strong>, to check out alternative beef cuts.<\/p>\n<p>McKee and Palmer made their names at the grand, successful<a href=\"http:\/\/www.oaksteakhouserestaurant.com\/index.html\"><strong> Oak Steakhouse<\/strong><\/a> on Broad Street in central Charleston and then opened the more casual and inexpensive farm-to-table concept,<a href=\"http:\/\/www.17north.net\/index.html\"><strong> 17 North Roadside Kitchen<\/strong><\/a>, on the city&#8217;s outskirts.<\/p>\n<p>McKee and Palmer were mainly interested in finding tasty but value-priced beef cuts to serve at their second restaurant. I came along to observe and got lessons in both restaurant economics and butchery.<\/p>\n<p>As Buckhead Beef&#8217;s Chad Stine walked them through the possibilities in the 30-degree meat-cutting room, a butcher tore into vacuum-packed sub-primal cuts and went to work with a ferociously sharp knife to demonstrate the possibilities.<\/p>\n<p>First off, the butcher cut thick New York strips &#8212; trimming away the fat cap, the uneven edges and the side &#0133;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This morning chef Brett McKee and his business partner Steve Palmer led a group from their Charleston restaurant group to their Atlanta-based meat supplier, Buckhead Beef, to check out alternative beef cuts. McKee and Palmer made their names at the grand, successful Oak Steakhouse on Broad Street in central Charleston and then opened the more [&hellip;]<\/p>\n","protected":false},"author":4063,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-300215","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/300215","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/4063"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=300215"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/300215\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=300215"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=300215"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=300215"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}