We're Going To Give It 101%

The Meat Cut chart at Columbus's The Pearl Restaurant that
started the whole 101% Cow Conundrum

In the big-wide world of sports cliches, the phrase "He/she gave 110 percent" is both overused and rather nonsensical from a mathematical standpoint. I imagine most would feel the same if the cliche used 101% instead.

However, would you look more quizzically at me if I said that it was a cow that was giving you that 101%?

Our encounter with the 101% cow conundrum came, at all places, The Pearl Restaurant. One of several Cameron Mitchell concepts which occupy the southern section of the city’s Short North neighborhood, The Pearl is touted as a seafood-oriented gastropub supplemented with fancy cocktails and a international beer list.

During our meal, my spouse was drawn to a chalkboard drawing of a cow which outlined the traditional primal butcher cuts (round, chuck, sirloin, etc.) and the corresponding percentages. After a long glance, she motioned over my shoulder. “Look behind you...does that all add up to 101%?”

I turned, spotted the cow diagram, and mentally added the numbers. “Yep, that’s 101%. Those are some pretty productive cows,” I chuckled.  Of course, I knew the diagram was wrong, but that brought me to thinking: was there such a thing as a definitive meat cut by percentage chart out there?

Well, I decided to look into that topic and came up with a few surprises.