In a world with such range in foods and the prices they are offered under, it can be easy to look at a cut of steak on the menu of a restaurant and then forget where the value of that steak is actually derived from. We see a hunk of meat which has been cooked over a fire and served with some vegetables. To the average consumer, this may not seem like so much, and as a result, the often-higher price of premium steak can draw judgement and aversion in some diners.
But when we think about steak, we have to try and remember to think about what goes into that steak arriving on our plate. We have to think about the society and ecosystem we are a part of, not to mention the economic and agricultural implications which abound in something as simple as eating a cut of porterhouse.
First, think of the cattle. The animal which provides the meat we eat is a living thing, and must be cared for as such. It can be tempting to think of our food as coming from factories and warehouses and to forget that often times, especially in establishments of higher quality, that meat has undergone a pretty fascinating journey before we cut into it for our first bite.
Farmers, transporters, and workers of all kinds have to help with the production of our nation’s beef. There is a workforce behind that high-quality ribeye you so adore. The workforce supports the cattle’s happy, healthy life so that your life can be made happier with a delicious meal.
Food doesn’t come to your table without a lot of hard work and history behind it. Both are equally important: History contains the story of the animal’s life, the story of the restaurant, and your own story – and each of these things factor into the price of your meal. But, all of that history would go to waste if it wasn’t for the hard work of the farmer, the butcher, and the chef.
Hard work is the signature look of the food service industry. Servers, cooks, managers, and more all work incredibly hard to keep a restaurant running smoothly and to keep food coming out of the kitchen fast and full of flavor. The price of a steak isn’t just based on the cost of production or the value of the meat, but rather, it is based off of the value of the life of the animal and the history and hard work of the restaurant.
To a real steakhouse, you are not just a casual diner. You are more than a patron or a temporary guest helping keep the lights on. A steakhouse treats those who walk through the doors as guests returning from a time away. To an establishment of higher standards, the moment you walk through the door, you are more than family. You are exalted and revered by those who serve you, and really, can a price be put on this experience of luxury?
In a way, eating a high-quality steak
is like taking a very tiny vacation from everyday life. It is a single step out of the ordinary world and into one of decadent delight. In the right setting, eating steak can be an upscale adventure
away from the worries of the home or office.
Next time you’re in our area, take just such a vacation with Atlas Steakhouse