U.S.D.A. Steaks And Chops

Question 0

Bone-in filet

Answer 0

• 12 and 18 ounce portions
• prime
• signature cut
• all cuts are Center cuts
• aged and broiled on the bone gives the steak extra flavor
• bone accounts for 3 to 4 ounces

Question 1

Filet

Answer 1

• 8 and 12 ounce portions
• most lean and tender cut
• all filets are choice center cuts from the short loin

Question 2

New York strip

Answer 2

• 16 ounce strip loin
• prime
• firm texture and full flavor
• optional pepper steak same rub add ground black pepper

Question 3

Chefs cut New York strip

Answer 3

• 20 ounce strip loin
• prime
• larger version of 16 ounce cut and selected from Chuck end making it more marbled and flavorful

Question 4

Bone-in Kansas City strip

Answer 4

• 18 ounce bone-in strip loin
• prime
• aged and broiled on the bone give steak extra flavor
• firm texture and full flavor
• bone accounts for 3 to 4 ounces

Question 5

Bone-in ribeye

Answer 5

• 22 ounce cut
• prime
• most marbled and most flavorful steak
• bone accounts for 3 to 4 ounces

Question 6

Chefs cut ribeye chop

Answer 6

• 33 ounce bone-in cut
• prime
• larger version of 22 ounce cut and selected from Chuck end making it more marbled and flavorful

Question 7

Porterhouse

Answer 7

• 24 ounce cut
• prime
• A tenderloin and a strip loin on the bone

Question 8

Double cut porterhouse

Answer 8

• 48 ounce cut
• designed to be shared
• prime
• served sliced on a large platter with clarified butter
• accompanied with tongs
• garnished with a parsley bunch

Question 9

Veal chop

Answer 9

• 16 ounce bone-in cut
• milk fed
• prime
• Cut from rib section

Question 10

Rack of lamb

Answer 10

• 22 ounce bone-in cut
• Australian
• full eight bone rack that is split in half

Question 11

Double cut pork chop

Answer 11

• 16 ounce bone-in cut
• US grade #1
• marinated in garlic and broiled
• accompanied with Brandy Apple pecan sauce

Question 12

Herb roasted chicken

Answer 12

• Half of a 5 pound Jidori chicken
• free range and organic
• brined for six hours
• oven roasted with extra-virgin olive oil, thyme, rosemary, garlic, butter, salt, black pepper
• presented on a 200° plate
• finished with Rosemary
• garnished with chopped parsley

Question 13

Wagyu Tomahawk

Answer 13

• 30 ounce bone-in ribeye cut
• Australian Wagyu
• Grass fed
• wet aged
• hormone free
• BMS is 5 out of 12 on the American scale

Question 14

Wagyu A5

Answer 14

• 8 ounce New York strip cut
• Japanese purebred 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
• can be available in different portion sizes