STEAKS AND CHOPS Flashcards
Mastro’s features the finest prime steaks available in the U.S. Our steaks are U.S.D.A., cornfed mid-west raised Holstein beef. All of our steaks are wet aged for 28 days.
Mastro’s Steak Rub Seasoning:
Salt, paprika, onion powder, garlic powder, wheat flour, sugar and other “Secret spices”
Center Cut Filet:
- 12 oz. portion
- The most lean and tender cut
- All filets are choice center cuts from the short loin
Bone-In Filet:
- 12 oz. 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
New York Strip:
- 16 oz. strip loin
- Prime
- Firm texture and full flavor
Bone-In Kansas City Strip
- 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 oz.s
Rack of Lamb:
- 22 oz. bone-in cut
- Australian
- Full 8 bone rack that is split in half
**What are the steaks that are served in double handle copper pans. And they are served sliced, drizzled with garlic herb butter and topped with whole roasted garlic cloves and a rosemary sprig:
Bone-In Double Cut Filet: Spinalis Ribeye Gold Cap: Prime Ribeye Chateau: Bone-In Double Cut Ribeye: Broadleaf Australian Wagyu Tomahawk Chop: Snake River Farms American Wagyu Tomahawk Chop: Japanese A5 Kobe Beef: Japanese A5 Wagyu Beef: Aspen Ridge Cuts:
What seasoning do we used on the following steaks? And served on room temperature plates
Japanese A5 Kobe Beef:
Japanese A5 Wagyu Beef:
Aspen Ridge Cuts:
Bone-In Double Cut Filet:
- 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 and rosemary sprig
- Accompanied with tongs
- Garlic herb butter- butter, rosemary, thyme and roasted garlic
Spinalis Ribeye Gold Cap:
- 12 oz. portion
- Cap comes from outer edge of ribeye; this muscle is extremely marbled
- Looser and more tender texture
- Served sliced on oval plate
- Drizzled with garlic herb butter
- Finished with whole roasted garlic cloves and rosemary sprig
- Garnished with chopped parsley
- Accompanied with tongs
Prime Ribeye Chateau:
• 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 and rosemary sprig
• Garnished with chopped parsley
• Accompanied with tongs
Bone-In Double Cut Ribeye:
- 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 and rosemary sprig
- Accompanied with tongs
Broadleaf Australian Wagyu Tomahawk Chop:
- 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 and rosemary sprig
- Accompanied with tongs
Snake River Farms American Wagyu Tomahawk Chop:
- 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
- Served sliced in double handle copper pan
- Drizzled with garlic herb butter
- Finished with whole roasted garlic cloves and rosemary sprig
- Accompanied with tongs
Japanese A5 Kobe Beef:
- New York strip cut
- 4 oz minimum portion; available in 2 oz. increased increments
- 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
- Served on black round plate
- Topped with a pinch of sea salt
- Accompanied with a shiso leaf and kobe steak knife
