Chef's Table: Beef, an American Classic By Jim Coleman with Candace Hagan
Beef is featured on the menus of most nations, but nowhere is it more appreciated than in the United States. The average American consumes twice as much as his European counterpart and ninety percent more than the typical Japanese diner. Consequently, the U.S. grew to be the world’s largest beef producer, not only satisfying America’s craving, but also supplying much of the rest of the world.
The full version of this article is now available on Restaurant Report's membership site RunningRestaurants.com.
Beef is featured on the menus of most nations, but nowhere is it more appreciated than in the United States. The average American consumes twice as much as his European counterpart and ninety percent more than the typical Japanese diner. Consequently, the U.S. grew to be the world’s largest beef producer, not only satisfying America’s craving, but also supplying much of the rest of the world.
ogo_300.jpg)