Steaks Flashcards
1
Q
Bone in Filet Oz.? and region (ie. 10 oz. Midwest, Australian, or New Zealand)
A
16 oz. midwest
2
Q
Filet mignon
A
8 oz. Austalian
3
Q
Bone in Ribeye
A
18 oz. Midwest
4
Q
Dry aged NY Strip also days of aging process
A
14 oz. 28 day dry age midwest
5
Q
Lamb Rack
A
16 oz. 8 bones New Zealand
6
Q
The Tomahawk
A
32 oz. bone in
7
Q
what does every steak come with?
A
hand smashed half boiled red potatoes with chimmichuri sauce, lemon butter, and maldon salt
8
Q
what does the lamb rack come with?
A
chimmichuri sauce mint jelly is extra
9
Q
What are the three levels of beef quality based on the USDA?
A
Prime, Choice, and Select
10
Q
What level of beef quality does Cork and Cow work with?
A
Upper 2/3rds
11
Q
what wood do we use in our grill to cook our steaks?
A
Hickory and Oak
