Steaks Misc. Flashcards
Black and Blue/Pittsburgh Style
“Charred on the outside; cold center”
Impossible to do Pittsburgh style medium-rare! This should be rung up as MEDIUM-RARE CHARRED
Rare
“Red throughout with a cold center”
Medium Rare
“Red throughout with a warm center”
Medium
“Outer edges bright pink with a warm red center”
Medium Well
“Pink throughout”
Medium Well and Well Done boneless filets will automatically be butterflied unless otherwise specified. NO Bone-In steaks can be butterflied. It MUST be confirmed with the guest that they are ok with their filet being butterflied if ordering Medium Well or Well Done and if they are NOT, it MUST be noted when order is rung in.
Well
“Broiled throughout with no pink”
Medium Well and Well Done boneless filets will automatically be butterflied unless otherwise specified. NO Bone-In steaks can be butterflied. It MUST be confirmed with the guest that they are ok with their filet being butterflied if ordering Medium Well or Well Done and if they are NOT, it MUST be noted when order is rung in.
Prime Steak Concepts
Prime Steak Concepts serves only the top 2% of USDA Midwestern Prime corn fed beef. Our beef is finished on corn for 300 days. Most other cattle are only finished on corn for 180-220 days. The average sizes of our cattle are 800-900 lbs. at maturity, rather than 1000-1200 lbs. on most other breeds.
We purchase a specific breed of cattle for it’s tenderness, richness, juiciness, and overall palatability.
Our cattle are the only breeds of cattle that go from milk to grain to yellow corn. Every other breed has to have at least 2 months of grass feed.
All of our meat is cut in house by our master butcher and are wet-aged for approximately 28 days.
PSC uses Abundantly Marbled Prime beef (11% and above) because it is the highest-grade beef available, resulting in a juicy, tender and more flavorful steak and simply, the marbling makes the difference.
