Steaks and Chops

Question 1

Center Cut Filet

Answer 1

• 12 oz. portion
• The most lean and tender cut
• All filets are choice center cuts from the short loin

Question 2

Bone-In Filet

Answer 2

• 12 oz. bone-in portion
• Prime
• “Signature cut”
• All cuts are center cuts
• Aged and broiled on the bone gives the steak extra flavor
• Bone accounts for 3-4 ounces

Question 3

Bone-In Double Cut Filet

Answer 3

• 36 oz. bone-in double cut portion
• Prime
• Very tender yet very flavorful
• Bone accounts for 7-8 ounces
• Served sliced in double handle copper pan
• Drizzled with garlic herb butter
• Finished with whole roasted garlic cloves, rosemary sprig and thyme
• Accompanied with tongs

Question 4

Garlic Herb Butter

Answer 4

Butter, rosemary, thyme and roasted garlic

Question 5

New York Strip

Answer 5

• 16 oz. strip loin
• Prime
• Firm texture and full flavor

Question 6

Bone-In Kansas City Strip

Answer 6

• 18 oz. bone-in strip loin
• Prime
• Aged and broiled on the bone gives steak extra flavor
• Firm texture and full flavor
• Bone accounts for 3-4 ounces

Question 7

Spinalis Ribeye Gold Cap

Answer 7

• 12 oz. portion
• Cap comes from outer edge of ribeye; this muscle is extremely marbled
• Looser and more tender texture
• Served sliced in double handle copper pan
• Drizzled with garlic herb butter
• Finished with whole roasted garlic cloves, rosemary and thyme
• Garnished with chopped parsley
• Accompanied with tongs

Question 8

Prime Ribeye Chateau

Answer 8

• 30 oz. portion
• The “heart” of the ribeye from the loin/leaner side
• Cleaned and trimmed to resemble a chateaubriand
• Served sliced in double handle copper pan
• Drizzled with garlic herb butter
• Finished with whole roasted garlic cloves, rosemary and thyme
• Garnished with chopped parsley
• Accompanied with tongs

Question 9

Bone-In Double Cut Ribeye

Answer 9

• 40 oz. bone-in portion
• Prime
• Most marbled and most flavorful cut
• Bone accounts for 7-8 ounces
• Served sliced in double handle copper pan
• Drizzled with garlic herb butter
• Finished with whole roasted garlic cloves, rosemary and thyme
• Accompanied with tongs

Question 10

Rack of Lamb

Answer 10

• 22 oz. bone-in cut
• Australian
• Full 8 bone rack that is split in half

Question 11

Broadleaf Australian Wagyu Tomahawk Chop

Answer 11

• 30 oz. bone-in ribeye cut
• Australian wagyu
• Grass and grain fed
• Wet aged
• Hormone free
• BMS is 5 out of 12 on the American scale
• Drizzled with garlic herb butter
• Finished with whole roasted garlic cloves, rosemary and thyme
• Accompanied with tongs

Question 12

Snake River Farms American Wagyu Tomahawk Chop

Answer 12

• 40 oz. bone-in ribeye cut
• American wagyu
• Grass and grain fed
• Wet aged
• Hormone free
• BMS is 5 out of 12 on the American scale
• Drizzled with garlic herb butter
• Finished with whole roasted garlic cloves, rosemary and thyme
• Accompanied with tongs

Question 13

Japanese A5 Kobe Beef

Answer 13

• New York strip cut
• 4 oz. minimum portion; available in 2 oz. increased increments up to 8 ounces
• Hyogo prefecture
• 100% Japanese pure-bred Tajima cattle
• Grass and grain fed
• Fed beer to increase fat content in muscle
• Wet aged
• BMS is 12 out of 12 on the American scale
• 5 out of 5 on the Japanese scale

Question 14

Japanese A5 Wagyu Beef

Answer 14

• New York strip cut
• Available in 8, 10 and 12 oz. portion sizes
• Kagoshima prefecture
• Japanese pure-bred wagyu cattle
• Grass and grain fed
• Fed beer to increase fat content in muscle
• Wet aged
• BMS is 12 out of 12 on the American scale
• 5 out of 5 on the Japanese scale

Question 15

Aspen Ridge Cuts

Answer 15

• 8 oz. filet portion size
• 16 oz. New York portion size
• 18 oz. boneless ribeye portion size
• Naturally raised Angus beef from Colorado
• Hormone-free
• No antibiotics