Next Wednesday, 11 of New York’s restaurants will have one thing in common, and it’s not HACCP compliance. They’ll be splitting a side of Black Angus steer provided by the folks at Heritage Foods USA. The animal, or technically half of it, comes from Kansas’s Good Farm, where Craig and Amy Good pasture-raise their cattle. Because the beef, which has been dry-aged for three weeks, will be split between so many restaurants (it’s also going to four more restaurants across the country), quantities, as one would assume, are limited. The list of participating restaurants follows after the jump.
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