Feeds 2- 4 people. 4 pieces of steak around 225gr (8oz) per steak, includes sauces and tasting notes sheets. On each steak, the farm, raising and feeding method will be listed.
Brought from our Supper Club, the steak tasting and comparison course was a favourite. We would compare four different steaks from various parts of the cow and different farms to see how each farm’s unique feeding, aging and breeding methods affect tenderness, texture and flavour
Strip loin Steak
In any experiment, there is a control, so we have included a Strip loin; a standard premier steak, a classic steakhouse cut. It sits at the top of the animal besides the tenderloin. Tender and flavourful, an all around great steak
Flat Iron Steak
A gem of the shoulder, located beneath the chuck roll, on top of the short rib in the Scapula bone. There is only about 3 lbs of steak per side, 2 flat irons per cow. A thin, marbled well shaped, gorgeous steak. 3rd most tender steak on the cow, easy to cook, very tender and a solid flavour. Better than a Strip loin?
Rib Eye Steak - 3 yr old Dairy cow
100% fed and finished Holstein cow. Grazed on pasture for milk production. grass fed cows are high in omega 6 and omega 3 fatty acids and it’s incredibly healthy compared to corn fed beef.
a grass fed steak will feel lighter on the palate and stomach then corn fed beef. The steak will have a sweeter, more nuanced flavour from the different grasses the cow ate over their life compared to corn fed steaks.
the rib eye is the besotted steak. Held in high place among steakhouses and enthusiasts. It rest on top of the rib section in the front half of a steer, between the shoulder and loin section. Bone in and it’s a Cote de Bouef or prime rib
A classic Asada cut of South American grilling. Deep, great flavour and tender, just remember to cut across the grain. And you will not be disappointed. This cut is a diaphragm muscle, a well worked muscle, some consider it have the deep flavour of any steak
Pasture raised, hormone and antibiotic free, grass fed and finished beef from Grey County, Ontario by Artisan farms. And from Millgrove, Ontario by Beverley Creek farms
Pricing based on nominal weight. Actual weight may vary by a few grams (ounces) with butcher's cut.