Georgia-raised beef deserves better at Milton’s Vice Steak Bar

The new Vice Steak Bar in Milton is all about vertical integration, controlling its supply chain.

Whether diners should care about that is open to debate. A better question is: Why create a supply chain for local beef only to serve a mangled steak to a customer?

It’s difficult for diners to appreciate all that unseen effort if their restaurant experience is mediocre.

Guests at Vice Steak Bar can learn about the provenance of the beef from a flyer dropped off with the menu. It explains how the company raises cattle at a farm in Ellijay, owns an abattoir, and serves its beef directly to customers through its restaurants and butcher shop.

Many people care about the origin of their food, and others will be thrilled to learn that the grass-fed cattle are raised without hormones and antibiot