Romeo Lunch 8-24-11

The Romeos met for lunch today (8-24-11) at Michaels Restaurant in Newburyport. I didn’t attend but was informed by Jim that it was a great time. Those in attendance were Jim Terlizzi, Joe Lapiana, Joe Pignatiello, Ed DeSchuytner, Paul Girard, Mike Zapantis, Brother Tim Paul and Wayne Adams. Nice to have Wayne join us for the first time.
Everyone arrived at about 12 noon and they were seated quickly. Drinks were served and the conversation bounced around the table. I was informed that it was the SAME OLD BULL. I hope it was U.S. Top Sirloin and not that KOBE beef crape. .

(Reference Wikipedia)

Kobe beef  (神戸ビーフ Kōbe Bīfu?) refers to cuts of beef from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. The meat is generally considered to be a delicacy, renowned for its flavour, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki and more. Kobe beef is also called "Kobe meat" (神戸肉 Kobe niku?), "Kobe-gyu" (神戸牛?, lit Kobe cow) or "Kobe-ushi" (神戸牛?, lit Kobe cow) in Japanese.[1]

Top sirloin  is a cut of meat from the primal loin, subprimal sirloin, of a beef carcass. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; the remaining major muscles are the gluteus medius and biceps femoris (top sirloin cap steak). Some American butchers call a thick top sirloin steak a chateaubriand, although the French reserve that term for a more premium cut from the tenderloin.

I thought this was a seafood restaurant, what’s with all this OLD BULL. I’m just trying to fill up space because I don’t know what the conversation entailed.

Jim has already informed you that the next lunch will be at the Seaglass Restaurant in Salisbury, MA at 12 noon on Wednesday, September 21st. Check out Jim’s email for further directions.

Comments are always welcome: markryan82@comcast.net