USDA STEAKS & CHOPS Flashcards
We feature 28-day wet-aged USDA Prime beef…
The United States Department of Agricultural regulates and grades all beef in the U.S.
USDA Beef Quality Grades are as the follows:
#1 USDA Prime
#2 USDA Choice
#3 USDA Select
#4 USDA Standard
#5 USDA Commercial
Quality grades reflect the flavor and tenderness of meat. This is primarily determined from carcass maturity and the amount of fat within the meat (i.e, marbling musculature fat). Beef quality refers to the eating characteristics (tenderness, juiciness, and flavor) of the cooked steak. USDA quality grades are used to reflect differences in expected eating quality among slaughter cattle and their carcasses. Only 2% of all beef in the U.S. grades out to prime.
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
Should a guest order a filet to be cooked medium well or well done, the server should suggest that the steak be butterflied. This process allows the steak to cook without burning or charring while keeping the steak’s flavor.
We do not recommend butterflying Bone-In steaks or chops. When our steaks are served to our guests, they are served on 400–degree sizzling hot plates with one tablespoon of clarified butter and chopped parsley.
Our steaks and chops are seasoned with our specialty blend steak rub and then broiled at 1500 degrees to our guests’ desired temperature.
We Feature
• 28 day wet-aged
• USDA prime beef
• Seasoned with a 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
• The leanest and most tender cut
• All filets are choice center cuts from the short loin
Bone-In Filet
• 12 & 18 oz
• 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
- Prime
- Firm texture and full flavor
o Pepper Steak - seasoned with a mixture of our house steak rub and fresh ground black pepper
“Chef’s Cut” New York Strip
• 20oz
• Prime
• Larger version of 16 oz. cut and selected from chuck end making it more marbled and flavorful
Bone-In Kansas City Strip
• 18oz
• Prime
• Aged and broiled on the bone gives steak extra flavor
• Firm texture and full flavor
• Bone accounts for 3-4oz
Bone-In Ribeye
• 22oz
• Prime
• Most marbled and most flavorful steak
• Bone accounts for 4-5oz
“Chef’s Cut” Ribeye Chop
• 33oz
• Prime
• Larger version of 22oz cut and selected from chuck end making it more marbled and flavorful
Porterhouse
• 24oz
• Prime
• A tenderloin and a strip loin on the bone
Double Cut Porterhouse
• 480z
• 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
Veal Rib Chop
• Catelli Brothers
• 160z
• Bone-in
• Milk fed
• Cut from rib section
Rack of Lamb
• 22oz
• Australian
• Full & bone rack that is split in half
Double Cut Pork Chop
• 16 oz. bone-in cut
• U.S. grade No. 1
• Marinated in garlic and broiled
• Accompanied with brandy apple pecan sauce
Herb Roasted Chicken
- Half of a 5lb jidori chicken
- 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
Lemon Pepper Chicken | MAHO
• 2 8oz chicken breasts
• Free range and organic
• Seasoned with lemon pepper and flour
• Pan seared
• Topped with arugula salad Grana Padano and lemon vinaigrette
• Presented on a 200-degree plate
• Garnished with chopped parsley
