When you walk into Morrie’s Steakhouse in the western Sioux Falls shopping district, the first thing you see is a sign.
Morrie's Steakhouse in the Sioux Falls shopping district makes a point to source food from local farms.
“We’re depending on each other to make this little system work,” says Tim Meagher of Vanguard Hospitality. A sign at the entrance of Morrie’s Steakhouse in Sioux Falls features these photos and details the producer partnerships the restaurant maintains.
Oliva, left, and Reese Hadrick lead cattle on their Faulkton, S.D., ranch. The Hadrick family produces beef for Vanguard Hospitality restaurants Morrie’s Steakhouse, Minerva’s Downtown Sioux Falls, and Grille 26.
Steaks are cut daily in-house at Morrie’s Steakhouse. These steaks were from cattle raised on the Morgan Ranch in Nebraska.
People are also reading…
Svec Farm cattle graze on summer pasture. Finding locker space can be a challenge for producers and restaurants, but planning ahead, flexibility and close communication make it work.
Morrie’s Steakhouse serves beef from producer partners around South Dakota and Nebraska. Here is an 8oz Svec Farm sirloin on a bed of Svec burdock root purée. Served with confited leeks with smashed duck fat fingerling potatoes, blue cheese, sautéed apple, pear and ginger compote.
Melisa Goss, Assistant Editor for the Tri-State Neighbor, is a South Dakota farm girl whose love of travel has allowed her to see ag’s vital impact around the world, from America’s heartland to the rice paddies of Southeast Asia and many places in between. She makes her home in Hartford with her husband, daughter and miniature schnauzer. You can reach her at mgoss@lee.net.
Melisa Goss
Tri-State Neighbor Correspondent
