Grass Fed Certified Piedmontese Beef

Question 0

Surf & Turf

Answer 0

3 oz tenderloin & 6 oz lobster tail( broiled, salt, butter, pepper, paprika)

Question 1

Piedmontese Beef

Answer 1

All steaks seasoned only with salt & pepper
Flame broiled
A la carte with ramekin of steak sauce
More mucked than conventional cattle so yield of meat is greater- in fact more lean due to more muscle less fat. Produce shorter muscle fibers and less connective tissue so meat remains tender despite its minimal fat.
USDA ranked it as the most tender of 11 breeds compared

Question 2

Tenderloin

Answer 2

6 oz

Question 3

Prime Rib

Answer 3

12 oz
Export rib(bone on)
Herb crust(sage, thyme, juniper berries,salt, pepper) packed on
Cooked
Rib removed
Au jus made from rib
Served with horseradish sour cream

Question 4

Sirloin Culottes

Answer 4

10 oz
Sirloin Cap
Economy Steak
Served sliced
*at MR, tender like a filet but 10x more flavor

Question 5

Kansas City Strip Steak

Answer 5

12 oz
NY Strip with a bone
*bone insulates, adds flavor

Question 6

Add ins

Answer 6

Maitre d’hôtel butter(parsley, lemon zest)
Sauce choron
Exotic mushrooms(cultivated & wild boletes)
Bacon fat onions(Carmelites sweet yellow onions)