A steakhouse owner says she was told she can no longer serve beef cheeks
A Texas restaurant owner says her husband told her he can no more serve beef tenderloes because he was fed up with the quality of the product.
Tricia Taylor says she served her husband beef cheeks at the Houston-area steakhouse Lumberjack’s since the late 1980s and has been working to improve her reputation.
She says she has received complaints from customers who say the meat is too salty and has raised concerns about the taste of the tenderloins.
Taylor says the tenderloom industry was a major factor in the decline in sales of beef from beef cheeks.
The tenderloons were traditionally cooked with a mixture of herbs and spices and were ground and seasoned.
They were also known for their flavor.