ABOUT OUR MEAT
HIGH QUALITY STEAKS, DRY AGED FOR 7 WEEKS
IN OUR OWN DRY-AGING CABINET.
QUALITY FROM AROUND THE WORLD
BREEDS
High-quality meat of different style is offered which means it is the best product in its category. Hormones- and antibiotics-free, from farmers and slaughterhouses personally selected to make sure that we know about how the cows were bred and fed throughout their life.
KOBE 10*, A5
ORIGIN: Japan
AGE: 24-36 months
BREED: Tajima
FEED: special blend of grains and silage, beer
A unique meat that started to be imported to Europe in the summer of 2014 after a 13-year ban. It has the highest marbling in the world (60%) and a special method of breeding including massages, making it the most expensive meat in the world. Only meat from the Wagyu Kobe area in Japan can be labeled as KOBE.
WAGYU Grade 9+
ORIGIN: Australia
BREED: Tajima
AGE: 28 months
FEED: various grains and silage for a minimum of 270 days
Exceptional taste and texture due to special feeding. The highest marbling in the world (55%).
Piemontese Slow Food
ORIGIN: Italy
BREED: Piemontese (white)
AGE: 24 months
FEED: 100% grass
Meat that contains less fat and cholesterol than chicken. Silky texture and a grassy flavor. 0% marbling.
Simmental
ORIGIN: Small local farmers
AGE: 30 months
FEED: grass and grains
BREED: Slovak Spotted – Simmental, domestic crossbreed
The best domestic meat in organic quality, whose flavor and tenderness are enhanced by dry-aging.
USDA PRIVE BLACK ANGUS
ORIGIN: USA
BREED: 100% Black Angus
AGE: 22 - 24 months
FEED: corn for a minimum of 150 days
Tender and juicy meat with a buttery flavor due to marbling (15%) and dry-aging. Only 2% of all meat produced in the USA achieves USDA prime classification (highest).
CUTS.
TYPES OF MEAT.
Quality of steak is also affected by the CUT, e.g. which part of the cow/which muscle it comes from. Tender meat used for our steaks usually comes from the parts that do not work much and do not have strong tissue.
PORTERHOUSE STEAK
The first 3 T-Bone steaks from the widest part of the back, containing approximately equal amounts of filet and sirloin. The steak must be at least 5 cm thick and usually weighs at least 1 kg.
T-BONE STEAK & SIRLOIN BONE-IN
T-BONE STEAK:
Offers two steaks in one, with a smaller filet/tenderloin and a larger sirloin separated by a T-shaped bone.
SIRLOIN BONE-IN:
A steak on the bone from the shortloin part. Contains less fat than, for example, a rib eye steak, but is still sufficiently marbled and juicy.
FILLET & CHATEAUBRIAND
FILLET STEAK FROM TENDERLOIN:
The leanest and most tender meat, as it comes from the laziest muscle on the animal's back.
CHATEAUBRIAND:
A steak from the wide end of the tenderloin, which has a crescent shape and typically weighs around 500g.
NY STRIP STEAK
NY STRIP STEAK:
(also called sirloin steak)
A steak from the meat located along the spine above the tenderloin. Medium marbling, a balanced ratio of flavor and tenderness.
RIB-EYE STEAK & RIB-EYE BONE-IN
RIB-EYE STEAK:
A juicy steak due to its higher fat content from the rib section of the spine. It's slightly tougher than fillet, but much tastier. A favorite among steak lovers. Available boneless or with the bone.
MEAT MATURATION
DRY-AGING
D.STEAKHOUSE has its own dry-aging refrigerator, in which we leave the meat to age for 7 weeks.
During the process, meat bacteria produce enzymes that decompose some of the fibers and the meat is then more tender and flavorsome. Meat’s own enzymes turn a part of protein fibers to tasty amino acids and glycogen to glucose which makes the meat tastier. A part of elastin and collagen fibers is disturbed, so the meat is then finer. As about 10% water is lost, the meat tastes more concentrated.
= Dry-aging is a process of =
TASTE IMPROVEMENT
Dry-aging is suitable for meat on the bone with higher fat content. We use Slovak rib for juicy rib-eye steaks and part of shortloin for T-bone steaks, NY strip steaks and Porterhouse steaks and also our D-Steak® – bone fillet.
Of the 10 kg piece of meat, only 8 kg of matured meat will remain in 7 weeks, where after trimming the matured part we will get a unique 3 kg piece directly usable for grilling. The yield of such maturation is 30%. With dry-aging we achieve a highly concentrated taste and a unique refinement of the meat structure.
THE BEST OF THE BEST
JOSPER® GRIL
Our steaks are grilled on argentine bio coal with temperature of 375 °C up to 400 °C, to keep the taste juiceness inside. The coal makes the steaks taste delicately smoky. The charcoal lends the steak a subtle smoky aroma.
Book
table in d.steakhouse