The barn is a local landmark, and has been a series of restaurants since When Myhre bought it, it had most recently been a Korean restaurant. Myhre had no idea at that time how the business would evolve. A typical Sunday sees five people cooking more than breakfast and lunch meals. Myhre had grown frustrated with the inconsistency in his beef orders. Especially on a breakfast plate, you need an 8 ounce steak. Myhre looked at different beef breeds and settled on Murray Grey, in part because of their consistent top finishes at the Calgary Stampede Carcass Competitions.
Their smaller size was also a draw as Myhre wanted smaller carcasses. No one can cook a thin steak properly and the customer is disappointed. He feeds 15—20 animals at a time, three times a day, at his ranch just west of Longview about a minute drive from the restaurant. Every two weeks he processes an animal and uses every bit of the carcass.
The brisket is smoked and brined and becomes flavourful, tender, lean beef bacon. Trim goes into beef barley soup and gravy. Myhre admits it was challenging learning how to use the entire carcass. Calgary Stampede launched the Grown Right. Here program in spring Grandstand Ticket Office opens at 10 a.
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