"Prime rib was very tough. The manager kindly brought out another one. It was only slightly less tough. It had good flavor. For the cost and lack of quality of the steak, we’ll have a tough time going back. To clarify, we raised our own beef for years. We both grew up on cattle farms in northwest Missouri. We both have fond memories of the Golden Ox of yesteryear. With our experience in the beef industry, we know you have to buy beef that’s finished with the intention of making good cuts of beef … – show"
