From The Grill Flashcards
Filet of Beef Tenderloin
All of our 10 ounce cuts are center cut from the beef tenderloin, and the 6 ounce Filet (aka Filet Mignon which translates to “small filet” and refers to cuts from the smaller end of the tenderloin) come from the head and tail end. We often, but not always serve Prime filets.
18 oz Bone-In Prime NY Strip
Well-marbled, full-bodied and rich with beefy flavor, a New York Strip is firm and tender when it comes to texture, flavor, and fat. Cut from the shorter side of the beef loin, the muscles in this area do little work, and that means tenderness every time.
16 Oz Prime Dry-Aged Ribeye
The rib eye or ribeye is a boneless rib steak from the rib section. It has two parts — the eye of the ribeye (the center) and the spinalis, which is the outer cab. Our well-marbled ribeyes are center cut from the rib loin.
Dry aging is a time consuming process that enhances the flavor/tenderness of the meat.
8 oz Mishima Wagyu Flat Iron Steak
Flat iron steak is a boneless, lean cut from the chuck — or shoulder — of the cow. In the shoulder, it is located next to the trees major, near the scapula. It has a deep color and soft texture. Like the hanger steak, skirt steak, and flank steak, this is what is sometimes called a “butcher’s cut” — a cut with excellent flavor and texture that the butcher usually keeps for themselves because they know they’ll make their money on the more traditional, higher demand cuts. It is not recommended to be cooked past Medium.
Wagyu Beef
Wagyu covers 4 principal breeds of cattle from Japan, where cattle are principally used for farming and not bred for their meat. Because of the working nature of the animals, the meat tends to have more muscle and more intramuscular fat than American cattle. Thus Wagyu is often associated with higher amounts of marbling and overall superior flavor compared to other breeds of cattle, and techniques for over-feeding the animals are often employed to help accentuate this effect.
While Mishima — our Wagyu supplier — is not from Japan and is cultivating beef in America, the cattle it works with is certified and registered with the American Wagyu Association as having descended directly and purely from Japanese bloodlines.
18 oz Mishima Wagyu Ribeye
Our premium steak offering, expect to see exceptional marbling, buttery texture (particularly on the spinalis), and improved flavor.
16 oz Veal Chop
A bone-in chip from the rack of veal which is a juvenile cow. Veal is considered a delicacy with a flavor similar to beef but more subtle and richer and a softer texture and color that is similar to pork.
Beef Wellington
Beef tenderloin coated in Dijon mustard, wrapped in prosciutto, and layered with sautéed spinach and duxelles (minced mushrooms, shallot, garlic, herbs, sautéed in butter until turned into a paste and deglazed with sherry) and cooked in a shell of puff pastry. We are serving 16 oz of Chateaubriand (center-cut filet). This is only served to Medium Rare. Requires 24 hour notice and is intended for 2 to share.
