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Fish > Steaks & Chops > Flashcards

Steaks & Chops Flashcards

0
Q

Steak temps

A 
Rare- red throughout cold center (cold plate adjust) 
Mr- red throughout warm center
M- bright pink to red warm center
Mw- slightly pink hot center
W- cooked throughout 
Pittsburgh- charred rare
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1
Q

Our steaks are…

A 
Wet aged 28 days 
USDA prime 
Seasoned with our house dry steak rub 
Broiled at 1500 degrees
Served on 400 degree sizzling hot plate 
Finished clarified butter and chopped parsley
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2
Q

Filet is…

A

8 or 12 oz portion
Most lean tender cut
All filets are choice center cuts from the short loin

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3
Q

Bone- in filet is…

A 
12 or 18 oz portion
USDA prime
Signature cut
Center cut
Aged and broiled on the bone giving it that extra flavor 
Bone accounts for 3-4 oz
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4
Q

New York is….

A

16 oz portion
USDA prime
Firm texture full flavor

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5
Q

Chefs cut New York is…

A

20 oz
Prime
Larger cut from the chuck end making it more marbled and flavorful

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6
Q

Bone in Kansas City strip is….

A

18 oz portion
Prime
Aged and broiled on bone giving it extra flavor
Bone accounts for 5-6 oz

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7
Q

Bone in ribeye is…

A

22 oz
Prime
Most marbled and flavorful steak
Bone accounts for 2-4 oz

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8
Q

Chefs cut ribeye chop

A

33 oz
Prime
Larger version of the 22oz cut on the chuck end making it more marbled and flavorful

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9
Q

Porterhouse is…

A

24 oz
Prime
A tenderloin and strip loin on the bone

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10
Q

Double cut porterhouse is….

A 
48 oz 
Prime 
Designed to be shared
Served sliced on large platter with lemon juice and clarified butter 
Accompanied with tongs
Garnished w parsley
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11
Q

Veal chop is…

A

16 oz bone in
Milk fed
Prime
Cut from rib section

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12
Q

Rack of lamb is…

A

22 oz bone in cut
Australian
Full 9 bone rack

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13
Q

Double cut pork chop is…

A

16 oz bone in
Us grade no. 1
Marinated in garlic and broiled
Accompanied with brandy apple pecan sauce

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14
Q

Herb roasted chicken is ..

A 
Half of a 5 lb jidori chicken
Free range and organic
Oven roasted with extra virigin olive oil thyme rosemary garlic butter salt and black pepper 
200 degree plate 
Finished w rosemary 
Garnished with chopped parsley
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15
Q

Tomahawk is…

A 
30 oz bone in ribeye 
Australian wag you 
Grass fed 
Wet aged 
Hormone free 
Bms 5 out of 12 on American scale
16
Q

A5 is …

A 
8 oz New York strip 
Japanese purebred wagyu cattle 
Grass and grain fed 
Fed beer to increase far content in the muscle 
Wet aged 
Bms is 12 out of 12 on American scale 
5 out of 5 on Japanese scale 
Can be available on different portion sizes

Fish (1 decks)

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