What's the point of using wagyu for something where most of the fat is going to render out? And, smoking something for that long is going to leave even the toughest meats tender.
It's like places that use ground wagyu for burgers. Grinding it defeats the whole purpose of wagyu in the first place. You're already adding fat to the grind, why use cuts from a breed known for it's marbling?
Certain things like rent prices are harder to control but the cost of eating out is 100% our fault because no matter how expensive things get we still go. I save about 70% of my income and I still refuse to pay these current restaurant prices.
Restaurants make very little off of each item. Any high prices are a DIRECT reflection of the options available by the distributor. For a non major corporation most local establishments fight for every dime.
I’ve worked in local restaurants in my area for 20 yrs (spots have been there for 30-40yrs) and every single price hike was done months AFTER costs went up and we raised them still only making like 10% profit on certain foods
It's times like this I'm super grateful that the Asian places I've been serves affordable meals that white/black people might not enjoy eating as opposed to fast foods.
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It looks like a sampler plate 😮
What's the point of using wagyu for something where most of the fat is going to render out? And, smoking something for that long is going to leave even the toughest meats tender.
It's like places that use ground wagyu for burgers. Grinding it defeats the whole purpose of wagyu in the first place. You're already adding fat to the grind, why use cuts from a breed known for it's marbling?
The hole in the wall bbq joints have reasonable prices, finger licking good, and gives you a meal that can last for days!
Certain things like rent prices are harder to control but the cost of eating out is 100% our fault because no matter how expensive things get we still go. I save about 70% of my income and I still refuse to pay these current restaurant prices.
Brisket used to be the cheap meat then people realized they can charge a bunch for it
Restaurants make very little off of each item. Any high prices are a DIRECT reflection of the options available by the distributor. For a non major corporation most local establishments fight for every dime.
I’ve worked in local restaurants in my area for 20 yrs (spots have been there for 30-40yrs) and every single price hike was done months AFTER costs went up and we raised them still only making like 10% profit on certain foods
Do ya get to keep the tray?
There is better and cheaper in Texas for that
Mex.nIcan restaurants used to be cheap in texas
Missing about $60 of food
It's times like this I'm super grateful that the Asian places I've been serves affordable meals that white/black people might not enjoy eating as opposed to fast foods.
Bacon 🥓 butty with Reggae Reggae sauce 😋 Love ❤️ the cap 👍
We went out for sushi for 2. $100. Total rip off
In Germany Restaurants can take legal action if you give them low ratings on Google 🎉
Do people realize wagu just means beef in Japanese, it doesn't mean it's better quality.