Murrays Ran Steak Barn for Nearly Three Decades

Labor of love:

Murrays ran Steak Barn for nearly three decades

Story by Amy Beth Graves

Jackie Murray can’t help but laugh when describing how she and her husband, Jim, ended up taking over ownership of the Steak Barn. It was literally dropped off and parked on their property until they agreed to buy the business. “We had a bit of an inkling that they were going to do that. They’d approached us about taking over but we said ‘No, we’re too busy. Maybe another time.’ Then they told us they were bringing it to our place and they did,” Jackie said. The year was 1991 and the Steak Barn’s owners, Bob and Betty Wright of Sandusky County, were burned out working the concession stand that had been a long-time staple at the Ohio State Fair and Farm Science Review. For years, the Wrights had been operating the Steak Barn in partnership with the Ohio Cattlemen’s to help promote the cattle industry. OCA set the menu, provided volunteers to help run the concession stand and kept a percentage of the proceeds. The Murrays had been volunteering at the Steak Barn for a couple of years when the Wrights decided it was time for a change. “Through the Ohio Cattlewomen’s, Betty and I became friends and when she asked me to help her at the Ohio State Fair, I decided our electric business could get along without me for a few days,” Jackie said. “After Farm Science Review, they said ‘no more – we can’t take it any more’ and we ended up with it.” For almost 30 years, the Murrays ran the Steak Barn, infamous for its ribeye sandwiches and french fries. Other staples were burgers, chopped steak sandwiches, sausage and egg sandwiches and sweet rolls. The Greene County couple estimate they spent about 45 days per year running the concession stand. Since the Steak Barn opened at 7 a.m. for breakfast and continued offering food all day, the hours were long and sometimes the days hot. But it was a labor of love, and the Murrays embraced the spirit and enthusiasm that Ohio Cattlemen volunteers brought while serving up choice or better cuts of meat and promoting the cattle industry. “Betty and Bob did a good job with the Steak Barn. When we got it, we didn’t care if anyone knew we owned it. The most important thing was to serve a quality product and represent the Ohio Cattlemen’s in the best way we could. We carried that torch as long as we could but it was time for a change,” Jackie said. On Dec. 7, the Murrays sold the Steak Barn and are optimistic the new owners will carry on the tradition of showcasing quality cuts of meat at the state fair, Farm Science Review, Ohio Beef Expo, Sandusky County Fair and Spring Dairy Expo. “I told her we needed to sell it and move on and we did,” Jim said from Florida where he and his wife are spending part of the winter. “This time of the year is slow for our electric business so not having the Steak Barn anymore affords us the opportunity to get away.” At the moment, the Murrays are in the middle of Florida, enjoying weather that is 50 degrees warmer than Ohio. Jackie’s voice warms up with memories of running the Steak Barn, which has had a rich history ever since its founding in 1981. At the time, Bob Wright’s daughter was a middle school cheerleader, and her cheer team was looking for a fundraiser to pay for their cheer camp. Bob came up with the idea of a concession stand to raise money not only for the camp but new uniforms. Later, on the Ohio State Fairgrounds, the Wrights met with the Ohio Cattlemen’s to dis-

cuss serving not only cattle producers but visitors to the fair. The concession stand was a hit and lines continued to grow year after year. When Jackie learned that the Ohio State Fairgrounds’ round transportation building was going to feature the state’s agricultural commodities, Jackie immediately spoke up about the need for the Ohio Cattlemen’s to have a spot there. “We had two locations – the Steak Barn and in the Ohio Food Pavilion and both places did really well,” she said. The Murrays also played a role in helping OCA set up headquarters in Marysville. Jim was on the building committee and did the electric for the headquarters. The couple also helped solicit funds to pay off the building’s mortgage, and one of the fundraisers was that the county cattlemen’s association that raised the most money would get a special dinner cooked by the Murrays and volunteers. “Williams and Henry counties raised the most money and we took grills up there and cooked prime rib and baked potatoes,” Jackie said. Over the years, the Murrays and their teams of volunteers cooked a lot of beef and potatoes. Jackie recalls that one year they sold 10,000 ribeye sandwiches at the Ohio State Fair. Just three years ago, the Steak Barn sold more than 4.5 tons of beef and 5.5 tons of potatoes at various venues. Jackie noted that the increasing cost of beef has been a challenge for the past few years. “The prices on those prime cuts have escalated and the reality is that prices have been going up on everything. We buy ribeyes by the case and it used to be $4.95 a pound. In 2021 we paid around $14 a pound. By the time the meat is processed and excess fat trimmed from the ribeyes, our loss is about 20% because there’s also a lot of liquid lost,” Jackie said. After sharing stories about cooking for the Ohio State University football team and soldiering on despite breaking bones in her foot, Jackie pauses as she reflects about working the Steak Barn for so many years and helping promote the beef industry. The couple were introduced to the Ohio Cattlemen’s through Jackie’s father who was active with the Greene County chapter and had a cow-calf operation that they took over. “I’ve always wanted to be part of agriculture and running the Steak Barn was a great way to promote the industry,” Jackie said. The day of the auction for the Steak Barn was a tough one for Jackie who found it difficult to let go of it. “It’ll be hard to fill in for her,” Jim said, his voice trailing off. The couple said they’ll miss working with all the volunteers who helped run the food stand. “We loved our time there but now it’s time for the next generation, for the new owners. We wish the best for them,” Jackie said. “We’re proud we were able to run it for so many years and will miss working with so many wonderful people. There were so many times we laughed and cried and worked hard. What a wonderful group of volunteers. We’ll really miss them.”