Flamingo Hilton, menu, pages 1, 3, 5

Page 1 <br> <br> <br> THE SAGA OF <br> THE BEEF BARONS <br> <br> <br> Unlike other legendary figures of the Old West, the <br> men known as the Beef Barons didn’t earn their reputa- <br> tions with the six-gun. They were cattle ranchers — <br> probably the greatest cattle ranchers in American history. <br> <br> <br> Roughly speaking, the era of the Beef Barons began in <br> the early 1840’s. Even the Oregon trail was not charted <br> until John Charles Fremont and his guide, mountaineer <br> Kit Carson, made their expeditions in 1842 and 1843. <br> It was a lusty, free-wheeling era — hardly an age for the <br> timid and the weak — but an exciting time to be alive, <br> especially if you happened to be herding the livestock. For <br> these were the years of the first great drives over the <br> rolling grasslands of Montana, and along the cattle trails <br> to the railheads of Kansas and Chicago. <br> <br> <br> But cattle ranching, as the Beef Barons well knew, <br> was not the easiest way to make a living. If you were a <br> newcomer to the cattle drive, you started out at the rear, <br> keeping the stragglers from drifting too far behind the <br> herd. In a year or so, you might move up to horse <br> wrangler, responsible for the extra mounts of the herd <br> riders. And one day, if you were strong enough, rode well <br> enough and knew enough about the cattle, you became a <br> herd rider yourself, patrolling the length of the massive <br> herd, keeping them together, prodding them ever forward. <br> It was tough work. The hours were very long: from pre- <br> dawn to long after sundown; the danger of stampede <br> always imminent. <br> <br> <br> But it wasn’t until you went through this grueling and <br> dusty apprenticeship that you could even think of joining <br> the select ranks of the Beef Barons. Even then, it wasn’t <br> enough merely to own a sprawling cattle ranch, you had <br> to constantly think of new ways to improve the stock. <br> For the Beef Barons, above all, were experts on beef. <br> They knew that quality beef had to look and feel a certain <br> way: light clear red, firmly textured and richly marbled. <br> So they experimented continually with new breeds, <br> crossing the small, muscular longhorns with blooded <br> stock — shorthorns, polled Angus and Galloways — always <br> with one object in mind: better beef. <br> <br> <br> The days of the Beef Barons and the long cattle drives, <br> of course, are far behind us now. Gone, too, are the tra- <br> ditional longhorns. (They’ve been replaced by bigger, <br> finer breeds, yielding better beef than even the Beef <br> Barons imagined.) But the standards and the traditions <br> for which these cattle men stood still live on, particularly <br> in this steak house forged in the spirit of our first great <br> cattle ranchers. For our Barron — Barron Hilton — is a <br> kindred spirit to the Beef Barons of old. He, too, is an <br> expert on beef. That’s why the beef you enjoy here is <br> the best that can be produced — in the tradition of the <br> Beef Barons. <br> <br> <br> Page 3 <br> <br> <br> Flamingo <br> HILTON <br> AND TOWER <br> LAS VEGAS <br> <br> <br> Page 5 <br> <br> <br> BEEF BARRON <br>