reflections from the pasture

Chef David Burke goes to great lengths to ensure that from pasture to plate, not only do diners get the best possible cuts of meat, but that the process is traceable, efficient, and controlled.

Chef David Burke goes to great lengths to ensure that from pasture to plate, not only do diners get the best possible cuts of meat, but that the process is traceable, efficient, and controlled.

Traceability

"Location, location, location!" Bob Mark of Buckhead Beef explains emphatically when asked what criteria he looks for in first selecting the cattle ranches he works with. "When you open a restaurant, it's all about location, and we feel the same way about our animals." Traceability is paramount when it comes to working with farmers. "After we make sure the farmer has total traceability, then we move to the 'where' factor."

The colder the climate, the more internal fat steers put on. "With this in mind, we concentrate on cattle from the Midwest, fed on corn, because we also believe in the old adage 'what you feed an animal is what they become.' "

Mark also has a hands-on approach with the ranchers that makes everyone feel like part of the family. "I visit the ranches about six times a year for two reasons: one is to make sure standards are being met, and the other is to maintain relationships--making sure everyone is happy."

Portion Control

While the business of farming has evolved, perhaps one of the most important ways the industry has changed is in how technology sets the tone for new businesses practices, especially in the way of portion control. The implementation of portion control has been extremely positive for restaurants and chefs. "It's old-world butchery meets newworld technology," Mark explains. State-of-the-art machines are able to produce same-size, custom-specific cuts, trimming the beef to tolerances within half an ounce. The benefits are overwhelming: portion control makes the kitchen's job easier and more efficient. For any given cut, all portions are the exact same size, shape, and weight, and there is more precision in cooking time and temperatures. There is no waste, as every ounce of meat is served and the prep staff doesn't have to do any trimming or boning--it's all been done by highly skilled cutters that prepare the portion-ready meats. There is great economic efficiency in portion control at the restaurant. With the elimination of waste and the reduction of time, equipment, and labor necessary to prepare portions, the immediate result is a lower cost per serving. With the business of meat grounded in responsible farming, modern technology, and solid chef relationships, like the one with David Burke, Buckhead keeps in step with a changing industry whose improvements have a direct result on our plates and our palates.