Steak Knowledge

Question 1

8oz Fillet

Answer 1

1. Rare - to provide optimum tenderness
2. Grass and Grain Fed
3. Some people say it is most premium cut of steak
4. Comes from the least used muscle in the cow
5. Tender = the more you cook it, the tougher it becomes
6. 30 Day Aged

Question 2

Black Angus Fillet Mignon

Answer 2

1. Rare
2. Grass Fed
3. 50 day aged
4. Both cut from narrow part of the fillet
5. Fine marbling
6. Due to size, cook evenly and retain moisture

Question 3

Black Angus 10oz Sirloin

Answer 3

1. Medium Rare
2. Upper middle of cow & smaller cattle
3. 50 day aged
4. Shorter and thicker, more flavour due to rim of fat on the side
5. Grass fed

Question 4

10oz Ribeye

Answer 4

1. Medium
2. 50 day aged
3. Grain fed for 150 days min
4. Rich buttery flavour

Question 5

Black Angus 8oz Rump

Answer 5

1. Rump of cattle, most used prime steak muscle
2. Deep beef flavour
3. 50 day aged
4. Grain fed for 120 days min
5. One muscle barrel cut

Question 6

8oz Rump

Answer 6

1. Medium
2. Grass and Grain Fed
3. Rump of cattle which is most used muscle in cow
4. 30 day aged
5. Lean cut, no marbling
6. Moist distinctive beef flavour

Question 7

Black Angus 8oz Ribeye

Answer 7

1. Medium
2. 50 day aged
3. Grass fed
4. Internal fat for flavour

Question 8

20oz T-Bone

Answer 8

1. Medium Rare
2. Grass and grain fed
3. Tender fillet flavoursome sirloin
4. Steak will appear more red closer to the bone due to the bone in cooking process
5. Dry aged for 30 days on the bone

Question 9

8oz and 12oz Sirloin

Answer 9

1. Medium Rare
2. Middle back of cow
3. Grass and Grain Fed
4. 30 day aged
5. Ridge of fat on side & marbling present
6. Delicate flavour, firm texture

Question 10

16oz Chateaubriand

Answer 10

1. Medium Rare - tenderise of the steak cut
2. Grass and Grain Fed
3. Only 2 chateaus from each cow
4. Fine marbling & internal fat
5. 30 day aged

Question 11

12oz and 16oz Ribeye

Answer 11

1. Medium - visible eye will render & enhance flavour and moisture
2. Grass and grain fed
3. Forerib of cattle
4. Visible marbling & internal fat
5. 30 day aged

Question 12

30oz Tomahawk

Answer 12

1. Medium
2. Grass and grain fed
3. Comes from the ribeye family
4. Marbling throughout and large eye of fat
5. 30 day dry aged on bone