Catch Steak

Question 1

8oz Filet mignon

Answer 1

Hand cut fillet mignon from Dakota city, nebraska, simple seasoned with cracked pepper from madagascar, diamond crystal kosher salt and finished with sel gris.

Question 2

6oz ny strip

Answer 2

Center cut ny strip from Cameron, Texas, simply seasoned with cracked pepper from madagascar, diamong kosher salt and sel gris

Question 3

8oz fillet of ribeye

Answer 3

Center cut fillet of ribeye from Fort Morgan, Colorado, simply seasoned with cracked pepper from Madagascar, diamond crystal kosher salt and sel gris.

Question 4

6oz rib cap (28 day)

Answer 4

Center cut ribeye cap from Fort Morgan, Colorado. The rib cap is heavily marbled with a slightly robust flavoring from the aging process. Simply seasoned with cracked black pepper from madagascar, diamond crystal kusher salt and gris.

Question 5

12 oz cowgirl ribeye (32 day)

Answer 5

Hand cut bone in cowgirl ribeye from Fort Morgan, Colorado. The cowgirl is aged on the bone heavily marbled with a robust flavoring from aging process. Simply seasoned with cracked black pepper from Madagascar, diamond crystal kosher salt and sel gris

Question 6

6oz ny strip (26 day)

Answer 6

Center cut Ny strip from Cameron, Texas. Simply seasoned with cracked black pepper from Madagascar, diamond crystal kosher salt and sel gris.

Question 7

12oz bone in strip (38 day)

Answer 7

Center cut Ny strip from Dodge city, Kansas. Simply seasoned with cracked black pepper from madagascar, diamond crystal kusher salt and sel gris.

Question 8

6oz mishima reserve

Answer 8

Center cut Mishima reserve from a collective of ranchers in the Northern part of Washington State.the cattle are raised in the mountains to closely mimic the climate in Japan. Simply seasoned in cracked black pepper from Madagascar, diamond crystal kusher salt and sel gris.

Question 9

24oz porterhouse

Answer 9

Porterhouse consist of a steak cut from of a 100% purebred American Wagyu shory loin. The porterhouse is the best of both worlds offering the soft butteriness of the fillet to the full flavor of the ny strip. Seasoned in cracked black pepper from madagascar, diamond crystal kusher salt, served carved off the bone

Question 10

Steak sushi

Answer 10

Two pieces of A4 wagyu Striploin from the Miayzaki are thinly sliced with sushi rice.
Sushi rice is seasoned with vinegar, onion, garlic, kombu, sugar and salt. Then topped with caviar.

Allergy: gluten,Msg, onion and garlic

Question 11

Kobe beef

Answer 11

Kobe beef from hyogo prefecture is the most famous brand of japanese wagyu beef in the world, as its the first wagyu brand that was promoted overseas thanks to kobe’s status as one of Japan’s biggest port cities.

Question 12

Olive fed

Answer 12

Fed pressed olives for 2 months. Only 4-5 heads imported each month unmatched quality, taste and healt benefits olive wagyu has earned an almost-mythical status.

Question 13

Ohmi

Answer 13

Along with kobe beef, Ohmi beef is another of the top three most famous brands of wagyu beef in japan.

Question 14

Snow beef

Answer 14

Most limited wagyu on the market. Must be born and raised on chateau Uenae lake farm. Mus grade a5-10 and up.

Question 15

Sendai

Answer 15

Known as one of the prestigious brands in Japan. Limited in the US. Only importing 5-10 heads at a time.

Question 16

6oz black truffle filet

Answer 16

Center cut 6oz filet from Dakota City, Nebraska seasoned with cracked pepper from Madagascar, black truffle salt and finished with house whipped truffle butter.

Allergy: truffle, dairy

Question 17

5oz soy caramel ny strip

Answer 17

Gold label american wagyu strip center cut Ny strip seasoned with cracked black pepper from madagascar, diamond crystal kusher salt. Then sliced and glazed with soy caramel.
Soy caramel: soy sauce, bark brown sugar, shallots, red wine, cracked black pepper and veal demi glaze.

Allergy: soy, gluten