American Beef Road
Please join us on our American Beef Road Trip to celebrate the
diversity in American beef!
Every 3 months we will rotate our beef selection to include a
different breed from a different region of the United States.
Our journey West puts us head-to-head with a breed of cattle that
came to America from the Far East, the prefecture of Kumamoto,
Japan to be exact!
Our new breed is Wagyu. While there are many variations on what
can be called Wagyu, ours is the result of a mixing of the revered
Akaushi breed (or Japanese red cow) with America’s mighty Angus.
Our Akaushi are sourced from the very same family of farms that
first brought the breed to the States, Akaushi being perhaps the
most marbled beef in the world.
The result of this breed marriage made in beefy heaven is a
steak that we describe as:
"Juicy and rich"
"Delicate, sophisticated and elegant while also bold and beefy"
"This steak is absolutely delicious"
"Very unctuous with an aroma of sautéing mushrooms--lots of great
"Fat specs infuse every bite with the dream of any steak house"
"When you look at the steaks you can see hundreds of white fat
specs like foam on a wind swept ocean"
Our steaks are cut by our partners at Paradise Locker Meats. The
beef is fed no antibiotics or added hormones and is pasture-raised
and grain-finished. Grass-fed corn-finished is what most
restaurants and steak houses prefer.
These steaks are so delicious we might be tempted to park the
American Beef Road Trip train right where it is!
Nothing beats a great steak, except for maybe four of them. A
delicious treat at any time, our Ribeyes are cut from the same part
of the animal as the holiday standing rib roast. Ribeye steaks are
among the most popular cuts, and for good reason. This steak has a
superb beefy flavor and is tender, juicy, and easy to cook. Simply
broil, sauté, or grill and you are on your way to a superior meal.
Invite a friend or two to share!
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