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Black And Blue Toronto Steakhouse > Steaks > Flashcards

Steaks Flashcards

1
Q

85% of Canadian beef falls under High Quality Classifications (from A to Prime). What percentage is given a Prime Grade?

A

2%

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2
Q

What are the characteristics of Prime Grade beef?

A

• abundant marbling
• red meat colour laced with even fat distribution

The presence of this fat means a more tender and juicy cut of beef that works well in all conditions

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3
Q

What are the criteria for grading Canadian Prime beef?

A

• Maturity
• Marbling
• Muscling
• External Fat Cover

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4
Q

How many beef grades are there in Canada? What percentage falls under A, AA, AAA and Prime?

A

There are 13 beef grades, 88% fall under A-Prime.

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5
Q

What is Prime Tenderloin and where is it located?

A

It is a long, narrow and lean muscle located within the loin.

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6
Q

How many ounces is our Prime Tenderloin?

A

8oz

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7
Q

What kind of flavour does the Prime Tenderloin provide?

A

Buttery and mild in flavour

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8
Q

What is the fat content of Tenderloin?

A

It is lower in fat than other cuts of beef

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9
Q

What is the best cut of the tenderloin?

A

Filet Mignon

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10
Q

Is all Tenderloin Filet Mignon?

A

No. All Filet Mignon is tenderloin, but not all tenderloin is Filet Mignon

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11
Q

How much will we be selling the Tenderloin for?

A

$78

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12
Q

What is a Prime Striploin?

A

It is lean and boneless cut of beef and has a fat cap, which when cooked, gives it a richer, beef flavour.

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13
Q

How many ounces is our Striploin?

A

14oz.

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14
Q

Where is the Striploin located?

A

Comes from the Short Loin, found along the spine in the hindquarter, running from the ribs to the rump.

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15
Q

How much will we be selling the Striploin for?

A

$79

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16
Q

What is a Ribeye? Where does it come from?

A

A Ribeye is combination of 2 parts:

  1. The eye (in the centre)
  2. The cap (along the outside)

It comes from the rib muscle.

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17
Q

How many ounces is our Ribeye?

A

16oz.

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18
Q

What are the physical, as well as the flavour, characteristics of the Ribeye?

A
  • Very heavily marbled
  • Richest, juiciest cut
  • The centre is a little firmer, similar to the Striploin, but typically more marbled. The cap (or the ‘Spinalis) is soft and delicate, bursting with rich flavours.
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19
Q

How much will we be selling the Ribeye for?

A

$99

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20
Q

What is a Prime Cowboy Ribeye, and what other name is it also known as?

A

The Cowboy Ribeye is a Ribeye with the bone still attached.
It is also known as a Bone-in Ribeye.

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21
Q

How many ounces is our Cowboy Ribeye?

A

20oz.

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22
Q

Where does the Cowboy Ribeye come from?

A

Like the boneless Ribeye, the Cowboy Ribeye comes from the rib muscle.

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23
Q

Describe the function of the bone in the Cowboy Ribeye.

A
  • The bone holds in the juices as the meat cooks.
  • In a regular Ribeye, these juices. would flow out.
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24
Q

How much will we be selling the Cowboy Ribeye for?

A

$124

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25
Q

What is a Tomahawk?

A

A giant bone-in Ribeye that is similar to a Cowboy Ribeye, but bigger.

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26
Q

How many ounces is our Tomahawk?

A

Since every cattle is different, sizes will vary and change often. We will need to check with the Chefs daily.

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27
Q

Where does the Tomahawk cut comes from?

A

The FCO (Fat Cap Off) Rib Long Bone Muscle

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28
Q

How much will we be selling the Tomahawk for?

A

Changes daily

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29
Q

What is the Prime Porterhouse steak?

A

It’s a combination of a Tenderloin and a Striploin, held together by a distinctive T-shaped bone.

The best of both worlds, 2 separate cuts in 1 steak

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30
Q

How many ounces is our Prime Porterhouse steak?

A

38oz.

Takes longer to cook, great for sharing

31
Q

What is special about the bone in the Porterhouse?

A

The top bone holds in the juices and makes it very tender.

32
Q

How does a Porterhouse differ from a regular T-bone steak?

A

A Porterhouse is like a T-bone steak but the Tenderloin is much bigger

Regular T-bone steak
33
Q

How much will we be selling our Prime Porterhouse steak for?

A

Changes daily

34
Q

What is Prime Chateaubriand?

A

A very thick cut from the centre of the Tenderloin.

35
Q

How many ounces is our Prime Chateaubriand steak?

A

Changes daily

36
Q

What are the physical and flavour characteristics of the Prime Chateaubriand?

A
  • Deliciously soft and buttery
  • Has sublime and subtle flavours
37
Q

What is the recommended way to serve Prime Chateaubriand?

A

Medium Rare

38
Q

Explain the name Chateaubriand.

A

Today it refers to a cut of beef, however originally, it referred to a dish created in the 19th century by a French aristocrat named Francois Rene de Chateaubriand.

39
Q

How much will we be selling our Prime Chateaubriand for?

A

Changes daily

40
Q

What does the term ‘Wagyu’ mean?

A

Japanese Cow

Wa=Japanese Gyu=Cow

American Wagyu vs. Japanese Wagyu
41
Q

How many breeds of Wagyu are there?

A

4

42
Q

Name the Breeds

A

Black, Brown, Shorthorn, Polled

43
Q

Are all cows in Japan Wagyu?

A

No. Wagyu can only come from the 4 specific breeds.

44
Q

Where do Wagyu cattle store their fat?

A

On the inside of the muscle, creating the marbling of fat inside the muscle tissue.

45
Q

Describe the physical characteristics of Wagyu.

A
  • Wagyu boasts an intense marbling of thin streaks of fat which is dispersed evenly throughout the meat.
  • Unsaturated fat melts at lower tempertures resulting in a rich, buttery flavour unseen in other strains of beef.
46
Q

Describe the flavour profile of Wagyu.

A

Rich, juicy, buttery and flavourful- melts in your mouth. Coats the palette.

47
Q

How many parts are there to the Beef Grading system regarding Wagyu beef?

A

2 parts

48
Q

Describe Part 1

A
  • Wagyu beef gets graded from 1-5
  • 1 is the lowest, 5 is the highest
  • Graded on fat colour, meat colour, rib eye shape marbling % (quality)
49
Q

Describe Part 2

A
  • From A to C with A being the highest
  • Is based on yield (quantity)
  • A5 is best, C1 is worst
50
Q

What does BMS refer to?

A

Beef Marbling Score

51
Q

Why is Wagyu so expensive?

A
  1. Rarity
  2. High quality
  3. High cost of production
  4. Low supply around the world
  5. Cost of shipping
  6. Import duties and taxes
52
Q

What is a Prefecture?

A

It refers to regions in Japan

53
Q

Where does KOBE beef come from?

A
  • From the Hyogo Prefecture (in the city of Kobe).
  • All KOBE beef must come from the Japanese Black cow breed ‘Tajima Wagyu’.
  • All KOBE beef must have been bred, raised and slaughtered in the Hyogo Prefecture
KOBE Striploin

KOBE comes from the master bloodline called Tajima-Gyu

54
Q

Is all Wagyu beef considered KOBE beef?

A

No. All KOBE is Wagyu, but not all Wagyu is KOBE.

55
Q

What makes KOBE beef different from other Wagyu?

A

KOBE beef is raised under very strict standards and conditions for specific fat content and marbling that differs from other Wagyu breeds.

56
Q

What percentage of KOBE beef is consumed in Japan?

A

80%

57
Q

Why does all KOBE beef come with a 10 digit tracking number?

A
  • So that consumers can track all information and production history.
  • This tracking information tells you what country is importing it, and the weight and date of shipment.

Each shipment comes with a certificate of authenticity

58
Q

What are the characteristics and flavour profile for KOBE beef?

A

Extremely marbled, superior flavour, buttery, smooth, melt in your mouth tender, sweet umami flavour

Also high in Omega-3s

59
Q

What cuts of KOBE beef will B&B be offering?

A

Tenderloin, Striploin and Ribeye

60
Q

What grade and BMS of KOBE Wagyu will be offered at B&B?

A
61
Q

What is Miyazaki Wagyu?

A

Miyazaki Wagyu beef are Kuroge Washu cows raised in the Miyazaki Prefecture in Japan. One hundred percent purebred Wagyu cattle, Kuroge Washu are the largest of the four Wagyu breeds raised in Japan.

Kuroge Washu cows are a Black Cow breed

62
Q

Describe the characteristics of Miyazaki Wagyu.

A

Easily recognized by its signature rich cherry colour, buttery texture, and dense, beefy flavour.

63
Q

How does Miyazaki Wagyu differ from KOBE?

A

While they’re both brands of high-quality Wagyu, Kobe falls just short in flavour, tenderness, and overall quality. That’s why Miyazaki Wagyu has won first place in Japan’s leading Wagyu competition for 15 consecutive years.

64
Q

What cuts of Miyazaki Wagyu will B&B be offering?

A

Tenderloin, Striploin and Ribeye

65
Q

What grade and BMS of Miyazaki Wagyu will be offered at B&B?

A

Grade A5 Japanese Wagyu BMS12

66
Q

Other than KOBE and Miyazaki Wagyu, what other types of Wagyu are offered at B&B?

A
  • Japanese A5 Wagyu from the Kagoshima Prefecture
  • Australian 2GR Full Blood Wagyu
67
Q

What are the cuts of Kagoshima Japanese A5 Wagyu are offered at B&B?

A

Tenderloins, New York Striploins and Ribeyes

68
Q

What BMS is the Kagoshima Japanese Wagyu for Tenderloins and Striploins?

A

12

69
Q

What BMS is the Kagoshima Japanese Wagyu for the Ribeye?

A

10

Due to the naturally fattier cut the Ribeye offers, many consumers find the BMS of 12 to be too rich for the palette

70
Q

What is Australian full blood Wagyu?

A

Full-blood Wagyu refers to the beef produced from Wagyu cattle who show no evidence of cross-breeding with other breeds and whose pedigree can be traced back to Japan providing 100% Full-Blood Wagyu beef.

71
Q

What cuts of Australian Wagyu will be offered at B&B?

A

Tomahawk steak

FCO (Fat Cap ON) Rib Long Bone

72
Q

What grade of Australian Wagyu will be offered at B&B?

A

8, 9 and 9+

Highet grades of Australian Wagyu Beef

Australian gradingn system caps off at 9. Anything above it, whether it’s 10, 11 0r 12, is marked 9+

73
Q

What Halal options will B&B be offering

A

Australian Wagyu

Black And Blue Toronto Steakhouse (2 decks)

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