Steaks & Chops

Question 1

Mastros Features

Answer 1

• 28 day wet-aged
• USDA prime
• cornfed mid-West Holstein beef
• seasoned with a house dry steak rub
• broiled at 1500 degrees
• served on 400 degree sizzling hot plate
• finished with clarified butter and chopped parsley

Question 2

Mastros Steak Rub Seasoning

Answer 2

Salt, paprika, onion powder, garlic powder, wheat flour, sugar and other “secret spices”

Question 3

Filet

Answer 3

• 6, 8 & 12 oz. portions
• the most lean and tender cut
• all filets are choice center cuts from the short loin

Question 4

Bone-In filet

Answer 4

• 12 & 18 oz. portions
• 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 5

New York Strip

Answer 5

• 16 oz. strip loin
• prime
• firm texture and full flavor
• pepper steak - seasoned with a mixture of our house steak rub and fresh ground black pepper

Question 6

Chefs Cut New York Strip

Answer 6

• 20 oz. strip loin
• prime
• larger version of the 16 oz. cut and selected from the chuck end making it more marbled and flavorful

Question 7

Bone-In Kansas City Strip

Answer 7

• 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 8

Bone-In Ribeye

Answer 8

• 22 oz. cut
• prime
• most marbled and most flavorful steak
• bone accounts for 4-5 ounces

Question 9

Chefs Cut Ribeye Chop

Answer 9

• 33 oz. bone-in cut
• prime
• larger version of the 22 oz. cut and selected from the chuck end making it more marbled and flavorful

Question 10

Porterhouse

Answer 10

• 24 oz. cut
• prime
• a tenderloin and strip loin on the bone

Question 11

Double Cut Porterhouse

Answer 11

• 48 oz. cut
• prime
• designed to be shared
• served sliced on a large platter with lemon juice and clarified butter
• accompanied with tongs
• garnished with a parsley bunch

Question 12

Kosher Steaks

Answer 12

-available upon request

Question 13

Veal Chop

Answer 13

• 16 oz. bone-in cut
• milk fed
• prime
• cut from the rib section

Question 14

Rack of Lamb

Answer 14

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

Question 15

Double Cut Pork Chop

Answer 15

• 16 oz. bone-in cut
• U.S. grade No. 1
• marinated in garlic and broiled
• accompanied with brandy apple pecan sauce

Question 16

Pasteurized Chicken

Answer 16

• free range and organic
• brined for 6 hours
• oven roasted with extra virgin olive oil, thyme, rosemary, garlic, butter, salt and black pepper
• presented on a 200 degree plate
• finished with rosemary
• garnished with chopped parsley

Question 17

Broadleaf Farms Tomahawk Wagyu

Answer 17

• 32 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

Question 18

Snake River Farms Tomahawk Wagyu

Answer 18

• 40 oz. bone-in Ribeye cut
• American Wagyu
• grass and grain fed
• wet aged
• hormone free

Question 19

A5 Wagyu

Answer 19

• 8 oz. New York Strip cut - available in 10 oz. and 12 oz. portions sizes
• 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 20

Temperatures

Answer 20

• rare: red throughout, cold center (on a cool plate)
• medium rare: red throughout, warm center
• medium: bright pink to red, warm center
• medium well: slightly pink, hot center
• well: cooked throughout
• Pittsburgh: charred, rare