Worked at one back in the paper hat days, before the 1/4 pounder.
They still cooked the fried in 100% beef lard. Yum.
All I eat these days.... Have two freezers full of this bonsmara beef, elk and all my quality waters below the Navijo Dam on the San Juan trout..... I’m gonna have to drag ole Jeff Head down to the Country Barn next time he is passing through. Big Texan has gone tourist on us locals . I prefer George Chapmans “Country Barn” ...
http://www.countrybarnsteakhouse.com/bonsmara.php
Bonsmara beef is awesome, Steaks. Fajitas or burgers it is good beef.