Steak

Question 1

Piedmontese

Answer 1

From Piedmonte, northern region in Italy, however the cow is actually raised in Nebraska. Genetically gifted cow. Lacks a myostatin protein which produces double muscling but is very lean and tender. This is one of the healthiest cows that you can eat. High on protein but lower in fat than chicken. This breed hits all the notes, beefy, tender, full bodied.

Question 2

Australian Wagyu

Answer 2

Originating from Japan, we source only full blooded wagyu cattle from Australia. Based on a grassier diet, these cattle have a cleaner, lighter flavor with beautiful marbling. Comes with Raspberry Bordelaise.

Question 3

Japanese Wagyu

Answer 3

Originating from Japan, it is considered one of the best breeds in the world for beef production, and it is very well known. True Japanese Wagyu is incredibly marbled with a grading scale. This cow is very rich and very soft fat composition. A5 is 40%-50% marbling grade

Question 4

Washugyu

Answer 4

Australian Wagyu - Black Angus crossbreed. This cow gives the best of both worlds. Deep marbling leads to a rich and complex flavor profile. One of 3 restaurants on the east coast to sell this steak. Comes from farm in Oregon. Farmers live in NYC, and personally dined here in our restaurant.

Question 5

Aberdeen Angus

Answer 5

From Joyce farms in the Carolinas. 100% Grassfed prime graded beef, which is incredibly difficult to achieve most cows are finished on grain or corn to fatten them up for marbling. Less than 5% of American cattle qualify as true Aberdeen Angus.

Question 6

Holstein

Answer 6

Traditionally a Dairy cow. It is a dual purpose cow, it has the milk production, but the beef is very delicious as well. Holstein is incredible beef, beautifully marbled, with a delicious fat flavor profile leading to a buttery steak

Question 7

Vaca Vieja

Answer 7

It translates to old cow in Spanish. Is is an Australian Angus, grown to 5-8 years. The average cow is 2-4 years. The meat has a darker coloring and yellow marbling. Has a very rich flavor but very complex flavoring.

Question 8

Zabuton

Answer 8

The name Zabuton is taken from the Japanese word which translates to “little pillow” Also known as Denver cut. This cut comes from below the shoulder blade. Extremely tender and marbled, this is one of our best cuts.

Question 9

Picanha Cut

Answer 9

Steak cut from the triangle shaped muscle that caps or covers the Top Sirloin. With plenty of marbling, this is a juicy and savory steak. Very popular in Brazil where they are known to be cooked over an open fire.

Question 10

Filet

Answer 10

Tenderloin steak: This is the most tender steak, lean yet succulent, with a fine buttery texture.

Question 11

Strip

Answer 11

Tender cut of meat from the short loin section of the cow. Comes bone-in or boneless considered a high-end cut due to its marbling

Question 12

Ribeye

Answer 12

This steak is rich, juicy, and full flavored with generous marbling throughout. Exceptional taste and tenderness this steak is Tender and beefy.

Question 13

Porterhouse

Answer 13

The best of both worlds, a filet and a strip. Porterhouse has a larger Filet than a T-bone does due to it being closer to the front of the cow.