T-bones, porterhouses, cowboy ribeyes — all classic steakhouse fare found in some of those “old school,” dimly lit carnivore havens of yore. But the popularity of bone-in beef cuts has waned a great deal over the decades to the point that many restaurants offering beef steak items offer them in only the boneless form. As a result, a new spin on the steak dining experience is in fact making the older style of bone-in beef cuts a cool new movement.
Plumes of dust randomly appeared on the horizon as I scanned across fields while planting corn during this late spring season. Planters scratched horizontal lines in the ground as if it were a large Etch-A-Sketch. The same field I was planting today, my great-grandfather planted 150 years earlier. As I peered over the seed population monitors and gauges, my mind wandered, “How far have agriculture and food manufacturing evolved over the last century? How did previous generations continually improve agriculture production, methods and technology over the last century? Sustainability? Was that the answer?”