#wagyu ribeye steak

[iowadream]

i'm honestly pretty ambivalent about AI + art overall (im not like morally against it like some people are but it's the shiny new toy rn and that colors ppl's perceptions of it. im not really that interested in it but ive seen some ppl do some cool stuff with it) but man. riquiqui bronze instances might be the most holistically bad album i've ever heard

[bromfieldsbutchers]

Ribeye Wagyu Steak | Bromfieldsbutchers.co.uk

A5 Japanese Wagyu Rib Eye Nationwide Next Day Delivery. Check our reviews and buy A5 Japanese Wagyu Rib Eye today.

[thebryantcabrera]

#IMade #Wagyu #ribeye cap from @butcherandbooze! . . . . . #RibeEyeCap #ButcherAndBooze #CookingCoder #HomeCook #HomeCooking #cook #cooking #steak (at Arista Apartments) https://www.instagram.com/p/CpLfkuOy3Bi/?igshid=NGJjMDIxMWI=

[thehungrykat1]

Melo’s Steakhouse Offers New Dishes This Holiday Season

We try to avoid traveling to Alabang unless there’s a good reason, but last Sunday saw us heading down south for a very special dinner. Melo’s Steakhouse in Alabang was inviting us to sample their new menu, including their Australian Wagyu steaks. Of course, you can’t find a better reason than that, so we drove to all the way to Westgate Center in Alabang for a fabulous steak dinner.

Melo’s Steakhouse has been recognized as the Home of Certified Angus Beef and Wagyu. They have branches in Quezon City and in Bonifacio Global City, but it was at their branch in Westgate Center, Alabang where we headed with a few of our friends for an evening of delicious steaks and so much more. It had been a while since I last visited this area, so I was more than happy to be back here for Melo’s.

The legendary Melo's restaurant has been serving "The Best Steaks in Town" since 1988. Founded by Carmelo Santiago, he pioneered and established the very first restaurant in the Philippines to offer Certified Angus Beef - the best steak that the United States of America has produced, a personal favorite of Mr. Santiago. By 2007, MELO'S took the Steakhouse dining experience to greater heights by introducing Wagyu Beef - the highly revered Japanese breed of Cattle - prized for its exceptional marbling, tender meat and unique taste.

The restaurant is open from 11am to 11pm. It was a busy Sunday evening for them but they reserved this private area for our small group.

We started with their complimentary bread and butter which is given to all guests.

This was followed by Melo’s Signature Paté (P280) which I really enjoyed. The paté is rich and creamy, a great way to jumpstart our palate for the gastronomic adventure up ahead.

Melo’s Steakhouse has several new items on the menu this holiday season. The Wild Mushroom Soup with Truffle Oil (P360) is a warm and hearty broth that is made more interesting with the addition of truffle flavors.

Another new dish is the Pear and Arugula Salad (P650). This refreshing and colorful salad comes with arugula greens, lettuce, sliced pears, candied walnuts, feta crumble, and topped with balsamic dressing.

I really loved their Oyster Rockefeller (P680) which are all topped with lots of garlic and melted cheese. These might be the best oysters I’ve ever eaten!

Another new appetizer is the Brown Butter Scallops (P880). These plump and juicy scallops and place on top of potato mousseline for a tasty and filling starter.

I like my starters meaty so I prefer having the Beef Salpicao. These tender beef cuts are made from U.S. Tenderloin beef so it’s like having steak as your appetizers. Order some garlic rice to go along with these and you have yourself a main course.

Melo’s Steakhouse also has a new pasta dish. The Traditional Carbonara with Toasted Beef Fats (P650) is not just your ordinary carbonara because it comes loaded with bacon, egg yolk, pecarino romano, spaghetti and toasted beef fats. Now that’s how a steakhouse should serve its pasta.

On the other hand, the Squid Ink Spaghetti Aglio Olio (P600) comes with its unique black color. You can taste its rich, salty and briny flavor but don’t forget to rinse your mouth afterwards or you’ll also get a very unique smile.

Now it’s time for the main event! Melo’s specialty steaks are all housed in a giant freezer which guests can see from the main dining area.

Melo’s brought our their steak cart to show us how each serving is carved and weighed by hand. We were having the premium Australian Wagyu Ribeye (Grade 7-8) and Australian Wagyu Striploin (Grade 7-8).

Just look at that marbling! These wagyu cattle are raised in Australia but are just as rich and buttery like their original Japanese ancestors.

Melo's Steakhouse Westgate Alabang Executive Chef Mark Advincula personally prepared these juicy slices of Australian Wagyu steak for our group. This is what I had been waiting for all night and I was really excited to finally try these premium steaks.

The Australian Wagyu Ribeye (Grade 7-8) was served with Melo’s classic gravy and a new cognac cream sauce. It was cooked perfectly medium with nice char marks on the outside while still pinkish on the inside.

I loved how tender and flavorful each slice of beef was. We also had some garlic rice that went so well with the steaks. The cognac cream sauce was a nice surprise compared to the classic gravy, but you really didn’t have to add too much sauce because the steak speaks for itself.

Guests can order wines by the glass to go along with their steak dinners. Have a glass of Cabernet Sauvignon Red Wine (P350) or a glass of Sauvignon Blanc White Wine (P350) to pair with your meats and seafood dishes.

For dessert, we had their Creme Brulee for a sweet ending. We even had a short game where we all tried to carve our own slice of steak. The one who got closest to 8 oz. won. Unfortunately, my husband doesn’t really have that much experience in the kitchen so his slice was a bit off the mark.

We would like to thank Chef Mark Advincula for hosting our small group of hungry steak lovers at Melo’s Steakhouse Westgate Alabang. Melo’s has been a well-loved family steakhouse for the last three decades and it continues to provide a desired venue for romantic dates and family gatherings.

Melo's Steakhouse Westgate Alabang

Alabang Zapote Road, Westgate Center, Alabang, Muntinlupa City

8771-2288 / 8771-3945

www.facebook.com/melosalabang

[xenosagaepisodeone]

I had a dream last night where griffith berserk was over at my house for dinner but he was a picky eater whose safe foods just happened to be luxury items. he was extremely timid and would tug at the bottom of his oversized t-shirt while telling me he wanted ribeye steak, wagyu beef and mashed potatoes (as a side). also i lived on an elevated highway and had to travel places via shopping cart because I didnt have a car. while zooming down hills to fulfill his request he would randomly appear off to the side of the road, still meek and timid, saying "ribeye steak, wagyu beef and mashed potatoes". at one point he appeared right in front of me and I wiped out family guy death pose style attempting to avoid him. Never say I do not do anything for the lgbt community ever.

[scarabesque-returns]

How do you feel about dry aged steak? especially when it's like aged for like a month or more.

I had an aged wagyu steak at an upscale steakhouse once. That was like a $200 a plate meal. It was fine, but tbh I like any pan seared ribeye just as much as I liked that. Not worth the money.

[hungry-hobbits]

[johnnyprimecc]

Great Wagyu tasting event last night by @wagyuofjapan, featuring @guythebutcher @thebutchershopbyniku @saltandcharcoal @michelecasadeimassari @lucciolanyc and @jspec.wagyu.nyc! This was my first time trying Wagyu round. Chuck roll was still king for me, but I thought it was really unique that all three cuts of Wagyu came from the same animal out of Kagoshima. I also learned a new word: "Sashi" is the fine fat/marbling that's so coveted in Wagyu beef. Check out the blind taste test and all the beautiful and delicious dishes from the participating chefs and restaurants. #japanesewagyu #onebitewonder #wagyu #wagyubeef #japanesefood #japanesebeef #steak #steaks #food #meat #beef #carnivore #marbling #foodvideos #steakvideos #a5 #a5wagyu #🐃 #🥩 #gyu #🇯🇵 #wagyuofjapan #uni #ribeye #stripsteak #nystripsteak #newyorkstripsteak #striploin #sashi #kagoshima @fatguyfrombrooklyn @mattbruck @heidieatsalot @thedishelinguide @omgitsbomb @omgihtslinda @theninabobo @savorysweetlive @jeaniuseats @wagyuman_official @nicksolares @thesugaryman  (at New York, New York) https://www.instagram.com/p/CktoccxJkiN/?igshid=NGJjMDIxMWI=

[asknarashikari]

What is your experience with meat? (EX: Your knowledge on the kinds of meat, what meat do you enjoy eating, etc)

I probably like meat too much for my own good XD Especially steak. I really, really like steak. Ribeye is probably my favorite.

Honestly, I don't think I would know what to look for when buying meat. I guess I have to learn how to look at it from that perspective. Like, I know what marbling is and that wagyu beef is expensive af but other than that... not much else lol

As for how I like my meat... like I said, I like my steak. And I strive to be able to perfect my steak. My parents like cooking theirs with fresh herbs and fancy seasonings, my sister butter-bastes hers... I just season mine with salt and pepper and try to get as close to medium rare as I can manage. Usually I overshoot it and it ends up closer to medium or well done, but I think I'm getting better at it.

Otherwise... I also like Korean bbq a lot. In that case I usually cook my meat plain then just go ham with my sauce- though I am partial to garlic.

And the best meat dish I've had by a mile is the Kobe steak I shared with my sister and a cousin in Osaka about a year ago.

[imperialsteakhouse]

Coming soon! Chef Dave’s Golden Tomahawk, it’s so delicious! #steakhouse #steak #food #foodporn #meat #bbq #foodie #beef #instafood #steaklover #grill #restaurant #foodlover #meatlover #steakdinner #foodstagram #datenight #steaks #dinner #foodphotography #delicious #ribeye #missionhillssd #eastvillage #foodblogger #steakporn #wagyu #chulavista #steaklovers #bankershill (at San Diego, California) https://www.instagram.com/p/CnMs1DGLqFl/?igshid=NGJjMDIxMWI=

[radio-charlie]

The other star dish to order would be the Dover Sole Grenobloise (RM315), which comes lightly anointed with caper sauce, croutons and beurre noisette. There is also a charcoal grill that serves up an array of A-list proteins, all 42-day dry-aged beef, such as Angus Rib Eye (RM280/300g), Wagyu Tenderloin Steak (RM315/200g) and a Tomahawk steak that serves two (RM1,999/1.5kg). All grilled items come with Café de Paris butter and a side salad. You may also choose to luxe up any dish (or impress your dinner date) with additional seasonal black truffle shavings — RM85 for about five grams.

I can feel myself becoming a nationalist reading this. i respect chef ramsay’s achievements in fields culinary and yelling, but u can literally go to fucking TTDI Meatpoint (halal) and have urself a grass-fed ribeye with delicious black pepper sauce and two sides for a fraction of that. also their onion rings are very good. if u order thru whatsapp instead of grab u get free fruit salad (???) and ice lemon tea

[kundichimin]

Wagyu beef is considered one of the world's greatest natural delicacies. It gets its name from the marble-like pattern generated by tiny layers of fat evenly spread throughout the muscle tissue. They provide the end product with a distinct flavour and a delicate, luscious texture. To generate marbled meat, only wagyu (beef animals with a genetic predisposition to significant marbling) was bred in Japan at first. When gourmets from other countries found how excellent the steaks were, Australia, the United States, France, Canada, and New Zealand began to produce this delicacy. Despite the fact that various regions developed their own wagyu breeding traditions and technologies, the Japanese approach was adopted as a standard for determining product quality. The lowest level is called C1. The best is A5.

According to Japanese standards, A5 beef must come from one of four types of Japanese bulls: Japanese Black, Japanese Brown, Japanese Polled, or Japanese Shorthorn. The letters A, B, and C indicate the percentage of pure meat in relation to the overall weight of the carcass; A indicates the meatiest goods. On a scale of one to five stars, the quality of the beef is assessed based on four characteristics.

marbling, colour, and bloom; looseness and structure; fat colour and quality; marbling, colour, and bloom; looseness and structure; fat colour and quality; fat colour and quality; fat colour and quality; fat colour and quality; fat colour and quality; fat colour and quality; fat colour and quality; fat colour and quality; fat colour and quality; fat colour and quality; fat colour and quality; fat colour and ribeye cut from the carcass's 12th rib area is utilised for grading. The cross-cut steak is graded from lowest (first) to highest (last) by comparing it to a master sample (the fifth). The BMS (Beef Quality Assessment System) is employed in the United States in addition to the Japanese method (Beef Marbling Standard). This criterion assigns the highest grade A to beef from bulls killed between the ages of 18 and 30 months.

Wagyu calves are fed Milk Replacer and kept on a farm until they are seven months old when they are transferred to a fattening farm. At the fattening farm, they are kept in barns and given individual names. For around 30 months, or until they reach a live weight of 700 kg, they're fed rice straws, crop silage, and concentrate. Although it is rumoured that Wagyu cattle are fed beer and have daily massages, this is not the case. To promote blood circulation and relieve stress, some Japanese farmers buff their cattle with a rough brush.

Wagyu beef is considered one of the healthiest nutritious meals since it is juicy, tasty, and practically melts in the mouth. It's high in easy-to-digest omega-3 and omega-6 fatty acids, choline, B vitamins, and iron.Premium marble beef allows chefs to make innovative dishes. A5 wagyu steaks are one of the most delectable delicacies.This is a standard ribeye cut.Strip loin cuts include fillet mignon and chateaubriand.

The price of genuine wagyu beef is determined by its high cost. In Japan, Europe, and the United States, this delicacy might cost up to 800 dollars per kilogramme. At Kobe Gyu Takakura, one of Japan's top restaurants, a 300 g quality chateaubriand steak costs 64,500 yen (about $600). Magnificent marbled beef is among the world's most expensive delicacies, alongside black caviar, foie gras, and white truffles. The breed and provenance of an animal influence the price of its meat: the Japanese Polled and Japanese Shorthorn are both raised solely in Japan. They are unique, and things made from them are more expensive than those made in Europe or the United States. The most famous Wagyu meat is Kobe beef. Tajima's calves are utilised in the production of Kobe Wagyu (varieties of the Japanese Black). To be termed Kobe, an animal must be born, raised, and slaughtered wholly in the cities of Kobe, Sanda, Kakogawa, Nishinomiya, or Himeji in Hyogo Prefecture. Each premium Japanese bull's origin is established by a pedigree with a unique number and the animal's nose print. From the breeding process through cutting and selling, all information on meat production is stored in a computerised database. Any restaurant patron who wishes to taste the meal may do so after confirming its legitimacy.

[dubaiaattraction]

Top 10 Must-Try Restaurants in Dubai for 2024       

The most populous and largest city in the United Arab Emirates (UAE) Dubai is well-known throughout the world for its cutting-edge architecture, opulent way of life and exciting nightlife. This vibrant city is known for its diverse eating options. As varied and breathe taking as Dubai's skyline its culinary scene is sure to please whether you're exploring the towering Burj Khalifa taking in the famous Dubai Fountain or visiting Atlantis the Palm. This vibrant metropolis has something to suit every taste thanks to its global influences.   

Dubai has established itself as a top worldwide culinary destination offering everything from top-notch fine dining to undiscovered treasures serving traditional cuisine. These are the top 10 restaurants in Dubai that you simply must visit in 2024 regardless of whether you're on the Dubai Traditional City tour which is sure to transport you on an incredible culinary adventure.

Here are the Top 10 Must-Try Restaurants in Dubai for 2024

1. Taste Indo Thai:

Taste Indo Thai, a Jumeirah restaurant combines Thai and Indian cooking traditions. It's a fantastic place for Indochinese food enthusiasts well-known for its strong and fragrant flavours. Indian butter chicken and Thai green curry are two examples of signature meals that stand out for their rich, genuine flavours and exquisite presentation.

2. Principal 68: Prime68 situated on the 68th level of the JW Marriott Marquis provides exquisite views of the Dubai skyline in addition to premium beef cuts. This posh restaurant, which specialises in gourmet steaks including Wagyu ribeye and New York strip promises a visual and culinary feast.

3. Thersind: 

A multi-course tasting menu at Tresind offers a contemporary take on Indian food, transporting guests on a delectable voyage through the country's culinary richness. Tresind is a restaurant on Sheikh Zayed Road that reinvents Indian cuisine with creative presentation and distinctive ingredients.

4. La Dame de Pic:

La Dame de Pic a Michelin-starred restaurant brings famous chef Anne-Sophie Pic's innovation to Dubai. Fine dining enthusiasts should not miss this restaurant which is well-known for its exquisite French food. It blends subtle flavours with top-notch presentation.

5. The Cheesecake Factory | The Best Family Restaurants in Dubai: 

Popular family-friendly restaurant The Cheesecake Factory is situated at the Mall of the Emirates as well as the Dubai Mall. It serves a wide spectrum of ages and tastes with its extensive menu, which includes everything from international favourites to American comfort food. While adults may choose from a variety of filling salads, burgers, pastas and speciality cheesecakes children can savour foods like crispy chicken tenders and creamy mac & cheese. It's the perfect place for family eating in Dubai because of the friendly atmosphere and wide selection.

6. Orfali Bros Bistro: 

Three Syrian brothers own and operate Orfali Bros Bistro, which is rated as the best restaurant in the Middle East and North Africa. They provide a wide variety of meals that have influences from Greek to Middle Eastern and Asian cuisines. Every dish they serve reflects their love of food making for an unforgettable dining experience.

7. STAY by Yannick Alléno:

With two Michelin stars for creative French cuisine, STAY by Yannick Alléno is housed in the opulent One & Only the Palm. Among the best restaurants in Dubai, Alléno stands out for its sophisticated fine dining experience, which is achieved through its minimalist, ingredient-focused approach.

8. Ravi Restaurant: 

Ravi Restaurant is a popular reasonably priced restaurant in Satwa that is well-known for its filling Indian and Pakistani fare. Its unpretentious atmosphere adds to its allure drawing in both residents and visitors with delicacies like kebabs, curries, and biryanis that provide real flavours at reasonable costs.

9. Hakkasan: 

A Michelin-starred Chinese restaurant called Hakkasan is tucked away in Atlantis the Palm providing an opulent Cantonese dining experience. Traditional Chinese food is elevated in a sophisticated fashionable environment by standout dishes like crispy duck salad and Peking duck with caviar.

10. Il Borro Tuscan Bistro: 

The Borro With its authentic Italian cuisine produced with ingredients from the Il Borro estate in Italy, Tuscan Bistro delivers the very best of Tuscany to Dubai. Every meal highlights the finest aspects of Tuscan cooking traditions, from homemade pasta to wood-fired pizzas and Florentine beef.

Conclusion:

The food scene in Dubai is as dynamic and varied as the city itself with options ranging from Michelin-starred fine dining to reasonably priced street food. Taste Indo Thai serves delicious Indian-Thai fusion cuisine and Prime68 serves opulent steaks. Every restaurant on our list offers something different. Foodies from all over the world should visit the city because of its dynamic food culture and top-notch chefs.

When you visit Dubai and sample some of the best eateries the city has to offer think about adding a Dubai Modern City Tour to your itinerary. Together with Dubai's outstanding culinary scene these trips provide a greater understanding of the city's rich cultural and architectural legacy. Dubai promises a culinary encounter unlike any other in 2024 whether you're looking for a taste of tradition or a new culinary adventure.

[thebryantcabrera]

Found an amazing local #butcher @butcherandbooze and I got some A5 cuts! Busting out my @lecreuset dutch oven and @anovaculinary sous vide machine to #feast. 👨‍🍳 #IMade truffle butter toast to tide us over until it finishes cooking. . . . . . #CookingCoder #HomeCook #HomeCooking #Cook #ButcherAndBooze #Butcher&Booze #steak #meat #A5 #wagyu #A5Wagyu #Ribeye #RibeyeSteak #NewYorkSteak #LeCreuset #DutchOven #LeCreusetDutchOven #TruffleButter #Anova #AnovaPro #SousVide (at Arista Apartments) https://www.instagram.com/p/CnPn8fDvMby/?igshid=NGJjMDIxMWI=

[link1builder]

How to Choose the Right Steak Cut for Your Steakhouse Grill Bar

Selecting the right steak cuts for your steakhouse grill bar is essential to delivering an exceptional dining experience. Each steak cut offers unique flavors, textures, and cooking characteristics, which can significantly impact your menu and overall guest satisfaction. Here’s a guide to choosing the right steak cuts and how to showcase them effectively in your steakhouse grill bar.

1. Understanding Different Steak Cuts

The Basics of Steak Cuts

Each steak cut has distinct attributes that cater to various preferences:

Ribeye: Known for its marbling and rich flavor, the ribeye is a favorite among steak enthusiasts. It’s juicy and tender, making it a great choice for a signature steakhouse offering.

Filet Mignon: This cut is prized for its tenderness and mild flavor. It’s a premium choice that appeals to diners seeking a luxurious steak experience.

New York Strip: With a balance of tenderness and flavor, the New York strip is a versatile cut that offers a satisfying bite and is popular among steak lovers.

T-Bone: Combining the tenderness of the filet mignon with the flavor of the New York strip, the T-bone is a hearty option that provides a diverse steak experience.

2. Offering a Range of Cuts

Catering to Different Preferences

To appeal to a wide range of guests, offer a selection of steak cuts:

Variety: Include a mix of tender cuts like filet mignon and flavorful cuts like ribeye and New York strip. Consider adding specialty cuts or seasonal options to keep the menu interesting.

Portion Sizes: Offer different portion sizes to cater to varying appetites. Providing options like petite or large cuts allows guests to choose according to their preferences.

3. Highlighting Quality and Sourcing

Emphasizing Premium Options

Quality and sourcing are key to delivering a top-notch steak experience:

Premium Cuts: Highlight premium cuts, such as USDA Prime or Wagyu, to attract discerning customers. Emphasize the quality and sourcing of these cuts to enhance their appeal.

Sustainability: Consider sourcing steaks from farms that practice sustainable and ethical methods. Promoting these practices can resonate with environmentally conscious diners.

4. Exploring Unique and Specialty Cuts

Adding a Distinctive Touch

Incorporate unique or specialty cuts to differentiate your steakhouse grill bar:

Tomahawk Steak: This large, bone-in ribeye with a dramatic presentation can be a showstopper and attract attention.

Skirt Steak: Known for its rich flavor and somewhat chewy texture, skirt steak is popular for dishes like fajitas or steak sandwiches.

Flank Steak: Lean and flavorful, flank steak is versatile and works well for marinated or grilled dishes.

5. Considering Preparation and Cooking Techniques

Matching Cuts with Cooking Methods

Different steak cuts require different preparation and cooking methods:

Grilling: Cuts like ribeye, New York strip, and T-bone are ideal for grilling, as the high heat brings out their flavors and creates a delicious crust.

Searing and Roasting: Tender cuts like filet mignon benefit from searing and roasting techniques, which enhance their texture and flavor.

Sous Vide: For precise cooking, consider sous vide methods for cuts like ribeye or filet mignon, ensuring perfect doneness and tenderness.

6. Offering Customization Options

Enhancing Guest Experience

Allowing guests to customize their steak can enhance their dining experience:

Seasoning and Sauces: Provide a selection of seasoning options and sauces, such as peppercorn, chimichurri, or béarnaise, to complement different steak cuts.

Cooking Preferences: Offer various doneness levels, from rare to well-done, to cater to individual preferences and ensure each guest gets their steak just the way they like it.

7. Creating a Balanced Menu

Complementing Steaks with Sides and Beverages

A well-rounded menu complements the steak offerings:

Sides: Pair steak cuts with a variety of sides, such as creamy mashed potatoes, crispy fries, or fresh salads, to create a complete meal.

Beverages: Offer a selection of wines, craft beers, and cocktails that pair well with different steak cuts, enhancing the overall dining experience.

8. Educating Your Staff

Ensuring Knowledgeable Service

Staff knowledge is crucial for guiding guests in their steak choices:

Training: Provide training on the characteristics of each steak cut, including flavor profiles, textures, and recommended cooking methods.

Recommendations: Equip servers with the knowledge to make informed recommendations based on guest preferences and the steak cuts offered.

9. Keeping the Menu Fresh and Exciting

Introducing New Cuts and Specials

Regularly update your menu to keep it fresh and engaging:

Seasonal Cuts: Introduce seasonal or limited-time cuts to offer variety and create excitement.

Special Promotions: Feature steak specials or tasting events to highlight different cuts and attract guests looking for new experiences.

In Conclusion

Choosing the right steak cuts for your steakhouse grill bar is essential for creating a memorable dining experience. By offering a diverse selection of cuts, emphasizing quality and sourcing, and incorporating unique or specialty options, you can cater to various preferences and stand out in the competitive steakhouse market. Providing customization options, educating your staff, and keeping the menu fresh will further enhance the guest experience and ensure your steakhouse grill bar remains a favorite destination for steak lovers.

[zoeymalone]

She wanted steak for her birthday dinner so American Wagyu Ribeye it is 🥩