RED BANK, NJ –  The Navesink Business Group (NBG), held their bi- monthly 8:00am meeting this morning at Danny’s Steakhouse.

Rob Lowe, Executive Director of the NBG and Branch Manager of Family First Funding, opened the meeting by introducing

How do you measure success?

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Try 50 years in the restaurant business.

Danny Murphy, owner of Danny’s Steakhouse is obviously doing something right.

Steady customers, new customers and those who happen to wander in after a show will find the food and hospitality exceptional.

When asked what drove him and the secret to his success Danny put it very simply: “Desperation, love of food, love of the business and love of people.”

Plus, he just celebrated his birthday August 2nd.  Not only an icon of Red Bank, but the bionic man; he’s beat cancer, has had three heart treatments, an Achilles tendon repair, 2 shoulder surgeries, had a hip replaced and is having a knee replaced in the near future.

He puts the Energizer Bunny to shame.

Danny’s in his element when he talks about food, especially steaks.  “I’m going to teach you about steaks, meats and dry aging.”

He went on in detail explaining that cuts of meat that have a bone in it, have fat in it, that those are the pieces you can dry-age. 

Danny related how the cuts of meats related to their names; “The first cuts are; one half is a porterhouse, and the other half is a filet mignon.  If the cut is under an inch and a half, it’s now a T-Bone.  These sit on a rack at 38-41 degrees under low humidity, and the enzymes inside the meat make it tender and give it a woody taste.  Outside, (a portion) turns to shoe leather on both ends.  They take that short loin, ribeye or prime rib, and they cut the ends off.  Underneath is this bright red, very excellent meat.”

At 8:30 in the morning, you could hear several in the crowd murmuring about how good a steak would be right now.

Danny went on in detail on where the different cuts of meet come from and their names.  It was very educational, “There’s no such thing as a “dry-aged” filet mignon, because the outside would turn brown, and you would halve to cut 1/3 of the meat off and you’d wind up with a very small filet.  The only time you get dry-aged filet mignon is in the porterhouse.”

Danny said that most of the meat comes from the mid-west but he also purchases from New Zealand where it’s grass fed.  “The taste is slightly different, it’s very healthy for you and I love it.” 

In a previous TAPinto Red Bank article, Danny got a little philosophical saying that, “At 75 I wish I was 45.  I feel good.  As long as you maintain your health and don’t put off any health issues, you’ll be OK.  Preventative medicine very important.” 

Asked if he ever thought of slowing down Danny said, “To retire is to die and I’m not retiring.”

That’s good news for us carnivores.

For those non-meat eaters, there's fresh sushi and his signature pasta dishes.

Wrapping up the meeting, the local NBG business entrepreneurs each offered a two-minute pitch on their company and services.   Several thanked, praised and recommended other NBG members for the services that they themselves had used.

What works?  Networking works!

To join the Navesink Business Group, click Here.

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