Yesterday's local pulp fiction had a story telling how Nebraska beef production numbers are down as we start the year. I wonder if the reporter decided this was worthy news after eating in some of GI's finer eating establishments the past few months. I know it has sparked my curiosity. Of late...it seems whether you order a steak on South Locust or on the pot-hole ridden 281 corridor...the part that isn't in the city's 2010 budget to resurface...it is hardly identifiable as what one would perceive as a steak by Nebraska standards. I thought a good steak came out hot on a platter and was at least 3/4 of an inch thick. Of recent it might be a half inch thick if you are lucky. I've seen thicker slices of bologna... and without your glasses you could easily "misteak" "tongue of Hushpuppy" for one of GI's 8 ouncers.
What happened? Did GI's restaurateur's decide to go healthy on us? Are producers sending the good steaks out of state? C'mon folks...this is Nebraska...we used to be the "Beef State"...it said so on our license plates. And did the restaurant prices drop when the butcher surgically "parted the meat" into two? No...prices went up.
Well..it looks like I am on a quest for a restaurant that serves old-style "Nebraska Steak." A note to visitors...if your plans include a great steak dinner during the upcoming horse race season...or State Fair...if they get it built in time and the State Supreme Court rules in favor of the move...which it shouldn't...you might want to survey the surrounding burgs for that sleeper steak house or do as the cows say..."Eat Mor Chikin."