USDA STEAKS & CHOPS

Question 1

TEMPERATURES

Answer 1

*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

Question 2

WE FEATURE…

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

MASTRO’S STEAK RUB SEASONING

Answer 3

• salt
• paprika
• onion powder
• garlic powder
• wheat flour
• sugar
• other “secret spices”

Question 4

FILET | PETITE FILET

Answer 4

• 6, 8 oz
• The leanest and most tender cut
• All filets are CHOICE CENTER CUTS from the short loin

Question 5

BONE-IN FILET

Answer 5

• 12 & 18oz
• “Signature cut’
• All cuts are center cuts
• Aged and broiled on the bone gives the steak extra flavor
• Bone accounts for 3-4oz

Question 6

NEW YORK STRIP

Answer 6

• 16oz
• Prime
• Firm texture and full flavor

Pepper Steak - seasoned with a mixture of our house steak rub and fresh ground black pepper

Question 7

“CHEF’S CUT” NEW YORK STRIP

Answer 7

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

Question 8

BONE-IN KANSAS CITY STRIP

Answer 8

• 180z
• Prime
• Aged and broiled on the bone gives steak extra flavor
• Firm texture and full flavor
• Bone accounts for 3-4oz

Question 9

BONE-IN RIBEYE

Answer 9

• 22oz
• Prime
• Most marbled and most flavorful steak
• Bone accounts for 4-5oz

Question 10

RACK OF LAMB

Answer 10

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

HALAL

Question 11

DOUBLE CUT PORK CHOP

Answer 11

• 16 oz. bone-in cut
• U.S. grade No. 1
• Vande Rose Farms
• Marinated in garlic and broiled
• Accompanied with brandy apple pecan sauce

Question 13

LEMON PEPPER CHICKEN

Answer 13

• 2 (8oz) chicken breasts
• Free range and organic
• Seasoned with lemon pepper and flour
• Pan seared
• Served with arugula salad, Grana Padano, and lemon vinaigrette
• Finished with Buerre Blanc, capers, roasted tomatoes and lemon slices
• Presented on a 200-degree plate
• Garnished with chopped parsley

Question 14

BRUNSON DRY AGED BONE-IN KANSAS CITY STRIP

Answer 14

• 20oz
• Prime
• Grass fed and grain finished
• Bone accounts for 3-4oz
• Dry Aged 35 days
• Seasoned with salt and black pepper
• Broiled at 1500 degrees
• Served on 400 degree sizzling hot plates
• Finished with clarified butter and chopped parsley

IMPORTANT TO REMEMBER: DRY AGED FOR 35 DAYS

Question 15

AUSTRALIAN WAGYU

Answer 15

• 32oz and 40oz bone-in Ribeye cut
• Tomahawk
• Westholme Cross Cattle
• Grass and grain fed
• Wet aged
• Hormone free
• BMS is 7 out of 12 on the American scale
• 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

HALAL

Question 16

JAPANESE A5 WAGYU

Answer 16

8, 10 & 12oz
* New York Strip
* Japanese pure bred Wagyu cattle
* Miyazaki Prefecture + KAGOSHIMA
* Rice, straw, corn and molasses fed
* Wet aged
* BMS is 9 to 12 on the American scale
* 5 out of 5 on the Japanese scale
* Can be available in different portion sizes | Minimum of 8oz
* Seasoned with a house dry steak rub
* Broiled at 1500 degrees
* Served on room temperature plate (NO HOT PLATE - FAT HAS LOW MELTING POINT)
* Finished with clarified butter and chopped parsley

Question 17

TRUE A5 KOBE BEEF | 100% TAJIMA CATTLE

Answer 17

• Minimum 4oz
• New York Strip
• Hyogo Prefecture
• Rice, straw, corn and molasses fed
• Wet aged
• BMS is 9 to 12 on the American scale Wet aged
• 5 out of 5 on the Japanese scale
• Can be available in different portion sizes (2oz increments)
• Seasoned with Maldon sea salt and black pepper
• Cooked on cast iron sizzle plate to desired temperature
• Served on black Kobe plate

Flavor notes: More earthiness