U.S.D.A. Steaks & Chops

Question 0

Temperatures

Answer 0

RARE-Red throughout, cold center- cool plate
M-Rare- Red throughout, warm center
Med- Bright Pink to Red, warm center
MWell- Slightly Pink, Hot Center
Well- Cooked Throughout
Pittsburgh- Charred Rare
***All steaks are broiled at 1500 degrees and served on 400 degree sizzling hot plate.

Question 1

Mastro’s features the finest Prime steaks available in the U.S.. Our steaks are U.S.D.A., corn-fed mid west raised Holstein Beef. All steaks wet aged for 28 days.
Michaels Meats

Answer 1

#1 USDA Prime
#2 USDA Choice
#3 USDA Select
#4 USDA Standard
#5 USDA Commercial

Question 2

We Feature-Steaks

Answer 2

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

Question 3

Mastros Steak Rub Seasoning

Answer 3

Salt
Paprika
onion powder
garlic powder
wheat flour 
sugar
'Secret Spices'

Question 4

Filet

Answer 4

8 & 12 oz portions
The most lean and tender cuts
all Filets are Choice center cuts from the short loin

Question 5

Bone-In Filet

Answer 5

12 & 18oz 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 oz

Question 6

New York Strip

Answer 6

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

Question 7

‘Chefs Cut’ New York Strip

Answer 7

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

Question 8

Bone-In Kansas City Strip

** John Wayne of Steaks **

Answer 8

18oz bone in strip loin
Prime
aged and broiled on the bone gives steak extra flavor
Firm texture and full flavor
Bone= 3-4 oz

Question 9

Bone-Ribeye

Answer 9

22oz cut
Prime
Most marbled and most flavorful steak
Bone = 4-5 oz’s

Question 10

Chefs Cut Rib-Eye Chop

Answer 10

33oz bone-in cut
Prime
Larger version of 22oz cut and selected from Chuck Endmaking it more marbled and flavorful

Question 11

Porterhouse

Answer 11

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

Question 12

Double Cut Porterhouse

Answer 12

48oz Cut
Prime
Designed to be shared
Served sliced on a large platter with lemon juice and clarified butter
Accompanied with tongs
Garnished with parsley bunch

Question 13

Kosher Steaks

Answer 13

Available on request

Question 14

Veal Chop

Answer 14

16 oz bone-in cut
Milk Fed
Prime
Cut form Rib Section

Question 15

Rack of Lamb

Answer 15

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

Question 16

Double Cut Pork Chop

Answer 16

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

Question 17

Herb Roasted Chicken

Answer 17

1/2 of a 2lb Jidori Chicken
Free Range and organic
Brined for 6 hours
Oven roasted with EVOO, thyme, rosemary, garlic, butter, salt and black pepper
Presented on 200 degree plate
finished with Rosemary
Garnished with Chopped Parsley

Question 18

Wagyu - Tomahawk

Answer 18

33oz Bone-In Ribeye Cut (8oz of bone)
Australian Wagyu
Grass Fed
Wet Aged
Hormone Free
BMS is 5 out of 12 on the American Scale

Question 19

Wagyu A5- Ultimate Luxury Beef 40% marbling

Answer 19

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 on the American scale
5 out of 5 on the Japanese Scale
Can be available in different portion sizes