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 ...
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