One way to survive this troubled economy is to lower the price of premium products, say some chefs and restaurant marketers who report surging sales of tender beef cuts such as prime rib, strip steaks and filets. That proposition has become a bit easier lately, as the prices of these middle meats have come down. “There seem to be better bargains in the meat world than in the fish world,” says Jason Ambrose, chef and co-owner of the three-year-old Salt Tavern in Baltimore. “We’re ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Already registered? here.