Agricultural News
Texas Chef Says Customers Willing to Pay for Quality Product
Thu, 28 Jun 2012 12:52:04 CDT
Chefs play a vital role in linking consumers to beef producers. New Jersey native Rory Shepisi owns the Boot Hill Saloon and Grill in Vega, Texas. Growing up in a big city on the east coast, Shepisi says she didn't have a clue about the beef industry.
"Eight years ago I knew nothing about the beef industry. Nothing. Then I ended up moving to Vega, Texas, and I was completely absorbed with the culture out there and learning about the beef industry."
She worked on a ranch and in a feed yard and brought her culinary skills to the table in her restaurant. Her knowledge of the beef industry helped her serve the very best products to her clients.
"I realized how much work goes into getting one steak on the table and my appreciation for the hard work of the men and women of the beef industry do is just overwhelming.
"These men and women work their butts off on a daily basis to provide us a protein like no other and I really want the people in the cities to realize that and not take for granted the fact that it's just in their grocery stores or they can just walk into a restaurant and just order a steak."
She says the consistent quality of the Certified Angus Beef brand translates into repeat business.
"With the economy the way it's been and the cattle market the way it's been, it's hard being a restaurant owner, especially a steakhouse owner. And you don't want to change your prices so much you scare your customers away. So when you're working on your food costs you have to figure , 'How can I weigh it out and make it so people aren't scared and want to come in.'" What it comes down to, in my opinion, is people are willing to pay for good products."
Click on the play button in the video box below to hear with Chef Rory Shepisi.
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