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#1
03-31-2006, 12:40 PM
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 new here and need some good ideas looking to lower the food cost at new establishment.. looking into hanging tenders, but cant seem to find any info about this item. any info or what you can do with this cut of beef - will be helpful. thanx      |
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#2
03-31-2006, 01:39 PM
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 Welcome to Chef Talk. There is so much to learn from and enjoy here! I'm sure you'll get an answer to this question when I move it to a better forum (you posted it in the Welcome Forum where we ask you to introduce yourself). Good luck! Come back often; we'll look forward to your posts. Mezzaluna
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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