USDA Steaks & Chops Flashcards
What steak does Mastro’s feature?
Mastro’s features the finest prime steaks available in the U.S.
Our steaks are USDA, Corn-fed mid-west raised Holstein beef.
All of our steaks are wet aged for 28 days
Why do we use abundantly marbled Prime corn fed beef?
Beef cuts with high levels of marbling are more likely to be tender, juicy, and flavorful. Within the USDA Prime Grade, there are three internal grades:
Prime yields 11% and above “abundant marbling”
Prime yields 9.5% - 11% “moderately abundant marbling”
Prime yields 8% - 9.5% “slightly abundant marbling”
Prime beef is the highest grade beef resulting in a juicy, tender, and flavorful steak: “Simply, Marbling makes the difference!”
Temperatures
Rare - Red throughout, cold center - cool plate adjust
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
We Feature
28 day wet aged
USDA prime beef
Seasoned with house dry steak rub
Broiled at 1500 degrees
Served on 400 degree sizzling hot plates
Finished with clarified butter and chopped parsley
Mastro’s Steak Rub Seasoning
Salt, paprika, onion powder, garlic powder, wheat flour, sugar, and other “secret spices”
Filet
6, 8 & 12 oz portions
The leanest and most tender cut
All filets are choice center cuts from the short loin
Bone-In Filet
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
New York Strip
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
“Chef’s Cut” New York Strip
20 oz strip loin
Prime
Larger version of 16 oz cut and selected from chuck end making it more marbled and flavorful
Bone-In Kansas City Strip
18 oz bone in strip loin
Prime
Aged and broiled on the bone gives the steak extra flavor
Firm texture and full flavor
Bone accounts for 3-4 oz
Bone-In Ribeye
22 oz cut
Prime
Aged and broiled on the bone gives extra steak flavor
Firm texture and full flavor
Bone accounts for 3-4 oz
“Chef’s Cut” Ribeye Chop
33 oz cut
Prime
Larger version of the 22 oz cut and selected from chuck end making it more marbled and flavorful
Porterhouse
24 oz cut
Prime
A tenderloin and a strip loin on the bone gives
Double Cut Porterhouse
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
Kosher Steaks
Available upon request
