I BEST OF EVERYTHING Detroit Area Beef Processor Markets Low-Fat Meat Products DANNY RASKIN Local Columnist A etaiditiAi Cafe 29566 ORCHARD LAKE RD. Just N. of 13 Mile • Farm. Hills • 626.0804 Home-Style Family Dining • High Quality • Reasonable Prices r 1 I COUPON 1 BUY ONE OMELETTE OR ANY BREAKFAST ON MENU GET SECOND AT HALF PRICE - MON. THRU FRI. 6:30 a.m. to 3 p.m. L • 1 Coupon Per Person • Expires 3-3-89 JN J OPEN 7 DAYS—SAT. 6:30 a.m. to 3 p.m., SUN. 8 a.m. to 3 p.m. I COUPON I BAR . yAaD 13 BeliE• OPEN 7 DAYS 11 a.m. to 12 Mid. t — BAR-B-Q SLAB FOR 2 $ 10.95 PLA ICE FOR las INCLUDES: 2 POTATOES, 2 COLE . LAWS AND BREAD FOR 2 BAR-B- Q CHICKEN FOR 2 . $7.8 INCLUDES: 2 POTATOES, 2 COLE SLAWS AND BREAD FOR 2 • 1 Coupon Per Order • Coupon Expires 3/3/89 J TRY. OUR DAILY SPECIALS MON.-FRI. (Inquire Within) FARMINGTON HILLS — 851-7000 I LIVONIA — 427.6500 31006 ORCHARD LAKE RD. AT 14 30843 PLYMOUTH RD. _J I coupoN T TAKE A FRIEND TO DINE IN "LITTLE ITALY" $6.00 OFF DINNER FOR TWO • Excludes Specials • Expires 3-2-89 C JN ITALIAN & AMERICAN CUISINE • COCKTAILS • UNDER NEW OWNERSHIP I 1535 CASS LAKE RD. BET. ORCHARD LAKE RD. & CASS-ELIZABETH LAKE RD. Keego Harbor 683.2888 L OPEN 7 DAYS — SUN.-THURS. 4 p.m.-10 p.m. • FRI. & SAT. 4 p.m.-11 p.m. 64 FRIDAY, FEBRUARY 24, 1989 who survived 10 Nazi concentration camps in three years has brought this area the latest rage in food . . . low-fat meat. Today, Markus Rothbart is owner of Eastern Market Beef Processing Corp. . . . distributing the acclaimed Limousin beef for health- conscious people. It is presently in numerous Farmer Jack supermarkets and growing immensely in popularity. But all wasn't so hunky- dory for Markus, also author of the book, I Wanted To Live To Tell A Story . . . The food he ate in the concentration camps certainly wasn't meat . . . and being surrounded by all the beef hanging at his plant sometimes brings memories of those days when he'd have given anything for just a tiny bite. The year of his bar mitzvah in Poland, 1939, was also the year that Hitler conquered that country . . . Markus spent his three concentration camp years in Poland, Ger- many, Czechoslavakia, and Austria . . . Coming to America from Germany in 1949, he worked in the roof- ing business for two months, a kosher meat market on 12th Street, a hotel and restaurant supply house and then into his own meat business. He's had Eastern Market Beef Processing for 18 years . . . cutting meat to specifica- tion and deboning cattle when requested . . . These are the only processing Markus does at his company . . . not as the word would otherwise im- ply when it comes to food. How did' he get connected with Limousin beef? . . . Markus took samples and started testing and tasting them for fat content . . . His vast knowledge of the meat business from Europe and the United States told him he had hit on something big .. that everything told to him about Limousin was unbe- lievably correct. Recent research by Iowa State University compared Limousin Beef to other types and showed how it surpassed them in tenderness and juiciness plus being equal in flavor and total palatability . . . This is good news for the health-conscious beef eater man who has little desire to sacrifice tenderness and flavor in getting a leaner and healthier cut. "Today," says Markus, "we can find beef products in the market place that are represented as being lean because the fat has been trimmed with a knife. But Limousin Beef is genetically trimmed; the animal pro- duces more meat and less fat." . . . Recent research by Texas Tech, Texas A & M and Iowa State University, says Markus, "showed that Limousin Beef has 2 1/2 per- cent fat in the ribeye muscle compared to 5 percent in other beef of the same grade, and 9 1/2 percent in beef grad- ed prime. There is no question that Limousin Beef is superior to others in lean- ness." According to Markus, Limousin Beef is lower in calories and cholesterol than other beef due to the natural, genetic makeup of this breed . . . "According to the USDA" he says, "of the top five breeds of cattle in the U.S., Limousin Beef has the lowest calorie contest per ounce of lean tissue. Plus, it has far less calories than other types of meat, including chicken and fish." Amazing facts about Limousin Beef, according to Markus . . . It is one of the most nutrient-dense foods a person can buy ... "It has more vitamins, minerals and protein than any other," he says . . . It's naturally lean, says Markus. Butchers don't have to trim away fat which in Limousin is from 16 per- cent to a whopping 61 percent (depending on the cut) less than other grain-fed beef: Here is an uncanny claim . . . that Limousin Beef has less cholesterol than chicken . . . even roasted chicken without the skin! It is corn-fed . . . naturally . . . without the use of preser- vatives, additives, antibiotics or growth hormones. I Wanted To Live To Tell A Story by Markus Rothbart relates the dramatic, often horrifying, but miraculous true saga of how he survived the Nazi Holocaust . . . If another chapter could be written, it might be of how his distribution of Limousin Beef is helping many folks on the road back to eating meat. CHARLES BERNSTEIN, editor of Nation's Restaurant News, writes in his Jan. 23, 1989 column . . . "The de- mand for steak is in a drastic slump, and steak houses are going nowhere. Consumers are opting for lighter, less ex- pensive fare and want to stay away from beef. Seafood and chicken sales are soaring while those of beef are declin- ing. Healthful-food addicts predominate and want no part of beef. Nor are' customers willing to spend more than $25 each for din- ner in the first place. Anything resembling a pricey restaurant is falling off in volume as it meets severe con- sumer resistance. Between the 80-percent meal tax deduction law and the tight economy, customers simply don't want to spend. "So goes the popular wisdom widely held throughout the country. But is it true? "Anyone who walks into any number of leading New York steak houses during lunch or dinner will find almost the exact opposite situation. The better steak houses are thriving, whereas other restaurants and segments are feeling the brunt of restaurant satura- tion and consumer resistance. "Perhaps this is not what it should be, but Christ Cella, Sparks, The Post House, Pen & Pencil, Smith & Wollensky, Peter Luger, The Palm, and Gallagher's are prospering. They are packed with customers most of the time — contrary to conventional wisdom. With an average din- ner ticket of $30 to $50, they are doing just fine. Why is this? "In the customer's mind, these places have a comfor- table, old-time feeling easy to identify with and relate to. They are the antithesis of the trendy places that supposed- ly are dominating the scene but come and go at breath- taking speed. "Most assuredly, these steak houses are not racking up record sales by diversify- ing the menu with chicken and seafood to any large degree. They are preserving a clear-cut identity of steak, a principle from which they have not veered. They are of- fering quality prime, aged steak — a precious commodi- ty that enough customers thrive on and are willing to pay for so that they can enjoy a happy experience without worrying about calories or cholesterol. What customers