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menu > U.S.D.A. Steaks and Chops > Flashcards

U.S.D.A. Steaks and Chops Flashcards

1
Q

Temperatures

A 
Rare=Red though-out, cold center-cool plate adjust
Medium Rare=red though-out, warm center
Medium=Bright pink to red, warm center
Medium well=Slightly pink, hot center
Well= Cooked throughout 
Pittsburgh=Charrded rare
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2
Q

Filet

A

8/12oz portions
lean/tender
choice center cut

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3
Q

Bone-in filet

A 
12/18oz portions
Prime
Signature cut
Center cut
Aged and broiled on the bone gives the steak extra flavor
bone weight 3-4oz
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4
Q

New York Strip

A

16oz strip loin
Prime
Firm texture and full flavor

Pepper Steak=seasoned with house steak rub and cracked black peppercorns

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5
Q

Chef’s Cut New York strip

A

20oz strip loin
Prime
Larger version of the 16oz cut and selected from the chuck end, making it more marbled and flavorful.

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6
Q

Bone-in Kansas city strip

A 
18oz bone in strip loin
Prime
aged and broiled on the bone gives the steak more flavor
Firm texture and full flavor
Bone accounts for 3-4 oz of the weight
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7
Q

Bone-in Ribeye

A

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

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8
Q

Chef’s Cut Ribeye chop

A

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

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9
Q

Porterhouse

A

24oz cut
Prime
A tenderloin and strip loin on the bone

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10
Q

Double cut Porterhouse

A 
48oz 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
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11
Q

Veal chop

A

16oz bone-in cut
Milk feed
Prime
Cut from rib section

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12
Q

Rack of Lamb

A

22oz bone-in cut
Australian
Full 8 bone rack that is split in half
Steak rub

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13
Q

Double Cut Pork chop

A

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

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14
Q

Herb Roasted Chicken

A 
Half of a 5lbs Jidori Chicken
Free Range and Organic
Brined for 6 hrs
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
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15
Q

Wagyu Tomahawk

A 
30oz Bone in Ribeye cut
Australian wagyu
Grass feed
Wet aged
Hormone free
BMS is 5 out of 12 on the American scale
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16
Q

A5

A 
8oz New York strip cut
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 American scale
5 out of 5 Japanese scale
Available in different portion sizes of 10 or 12oz

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