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Yes, many consumers have turned away from the ‘traditional’ giant slab of beef that used to anchor steakhouse menus. But the alternative may prove to be even better for producers.

Here’s how a recent restaurant review of a new D.C. area establishment in Silver Spring, Md. (which is actually “inside the Beltway”) begins:

“The Urban Butcher, the edgy new protein palace, is a combination restaurant, bar, lounge, meat shop and curing room, serving house-made charcuterie, American artisan cheeses and inventive beef, pork, chicken and seafood dishes.”