If your customers crave hearty menu items such as steaks and chops — and most restaurant patrons do — check out this month's recipe section. According to The U.S. Department of Agriculture, per capita meat consumption (beef, chicken, pork, turkey and veal) rose from 144 pounds in 1950 to 211 pounds in 2000, and was projected to reach 222 pounds in 2007. On the pages that follow, you'll find beef ideas that include Chef Guillermo Pernot's recipe featuring beef short ribs, from Cuba Libre ...
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