It often depends on people who run the restaurants as anything. They have to find a good supplier who knows beef and they have to be able to cook it correctly.

It often depends on people who run the restaurants as anything. They have to find a good supplier who knows beef and they have to be able to cook it correctly. Mostly it's about getting a cut that has a good balance of fat and muscle and cooking it to where it's done, but still tender. In the case of roasts, mostly it just takes time as even a modest cut can come out very good if you give it enough time and care.