RE: The Two Hundred Dollar Burger King Burger!!!
We have a local cattle rancher who raises Wagyu (Japanese) cattle for domestic consumption. He & his crew eat at the restaurant quite frequently, and have even brought their Japanese counterparts to try Midwestern cuisine.
We were able to cut a sweetheart deal with his meat processor. I make more bottom line on my Kobe burgers than my regular burgers (ground by a local meat processor.)
Tonight, I ate a Kobe burger with sauteed portabella mushrooms. It was heaven!