A Cut Above

摘要

Henry his knife through a 40-ounce tomahawk ribeye, its bone running from his fingertip down to his elbow. He cuts into the meat to check how the chef at Spencer's steakhouse in downtown Omaha has cooked it. Its a touch more than rare, and the cool, marbled center is exactly to his liking. Davis is more than a Spencer's regular. He is the owner of Greater Omaha Packing, one of the top slaughterhouses in the country. The three-inch-thick steaks he and his three guests are eating were hand-delivered to the kitchen, fresh off the line of his Greater Omaha plant a few miles south.