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6 Cards in this Set
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- Back
- 3rd side (hint)
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16 ounce prime New York |
16 ounce what aged prime black Angus New York strip. Seasoned with meat market house blend of herbs de Provence and salt charbroiled. This cut is a sirloin and does contain some fat pairs well with Cabernet reduction sauce. |
What aged beef is beef that takes or has been typically aged and vacuum sealed bag to retain its moisture this process takes less time then dry aging and there is little weight loss. The New York strip is from the short loin consist of muscle that does little work and so it’s very tender. |
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12 ounce filet mignon |
12 ounce center cut what aged beef fillet mignon. Leanest beef cut on the menu most desirable and most tender. Pairs well with peppercorn cognac sauce or extra virgin all of oil béarnaise sauce. |
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22 ounce bone in ribeye |
22 ounce bone in ribeye seasoned with meat market House blend of herbs de Provence salt and charbroiled. Bone in ribeye is known for its marbling and deep flavor. Ribeye is a cut of the meat from the rib section.The 22 ounce bone in ribeye is dry aged placed on a rack for several weeks key affect of dry aging is the concentration and saturation of natural flavor as well as the tenderize Ehsan of the meat texture. The process of dry aging changes beef by two means moisture is evaporated from the muscle which creates a greater concentration of the flavor and taste. Secondly, the beef’s natural enzymes |
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16 ounce prime ribeye steak |
16 ounce USDA prime center cut ribeye that is what aged. USDA prime is the highest grade of beef. Seasoned with herbs day Provonce assault and charbroiled. This beef contains marbling and is known for tardiness. The ribeye pairs well with our atomic horseradish sauce or the truffle mushroom sauce. Garnished with a fried onion. |
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7 ounce A5 wag you fillet mignon |
7 ounce AA five Australian wag you filet mignon is what aged seasoned with herbs de Provence salt and his panseared the AAA five is from Greg Norman ranch in Colorado. Chef recommends medium due to the high fat marbling. AA five is a marbling score in Australia is grading system. |
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Meet market gourmet sampler |
Charbroiled 4 ounce filet with tomorrow butter, charbroil 3.5 ounce Kobe why do you fillet, blackened 3 ounce cab prime New York strip steak. Mero butter is comprised of beef bone marrow garlic shallots chives and parsley next and butter met bone marrow is the flexible tissue in the interior of the bone and the fat found there is a most nutrient in calorically rich source of food available on the planet. |
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