Steaks and Chops Flashcards
1
Q
Steak Rub
A
Salt, sugar, paprika, onion powder, garlic powder, other secret spices.
2
Q
Petite Filet Mignon
A
8FIL, 8oz.
3
Q
Filet Mignon (Chef’s Cut)
A
12FIL, 12oz.
4
Q
Bone-In Filet
A
12BIFIL, 12oz./18BIFIL, 18oz.
5
Q
New York Strip
A
12NY, 12oz./16NY, 16oz.
6
Q
Bone-In Kansas City Strip
A
KC, 18oz.
7
Q
Bone-In Ribeye
A
RIBEYE, 22oz.
8
Q
Wagyu Tomahawk
A
TOMMY, 40oz.
Grade MB 8-12
9
Q
Butcher’s Cut (Wagyu Cap)
A
BUTCH, 12oz.
Snake River Farms, Pacific Northwest (ONLY if asked!)
10
Q
Wagyu Filet
A
8WAGFIL, 8oz./12WAGFIL, 12oz.
Grade MB 8-12
11
Q
Tomahawk Pork Chop
A
PORK, 2-10oz.
Berkshire, heritage breed. Considerably more marbling than traditional pork, a deeper color and richer flavor.
Brine: Maple syrup, brown sugar, black pepper, garlic, rosemary.
