Steak & Premium Meat
Ribeye, tomahawk, wagyu, lamb, ribs and brisket, cooked over fire, smoke and butter.
30 dishes, from $22 to $105,000 in play money
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LuxuryA5 Wagyu Ribeye
Japanese A5 ribeye with more marbling than meat.
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Luxury
A5 Wagyu Striploin
A5 striploin seared for seconds and sliced thin.
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AAA Ribeye Steak
A well-marbled Canadian AAA ribeye off the grill.
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Luxury
Prime Tomahawk Steak
A rib steak on a bone as long as your forearm.
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Prime Porterhouse Steak
Strip on one side of the bone, tenderloin on the other.
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Prime Filet Mignon
A thick, tender round cut from the centre of the tenderloin.
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Dry-Aged Ribeye
Ribeye aged for weeks until it tastes deeper and nuttier.
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Grilled Lamb Chops
Small chops grilled pink with rosemary and garlic.
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Rack of Lamb
A whole rack under an herb crust, carved between the bones.
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BBQ Beef Ribs Platter
Big beef ribs smoked until the bark is almost black.
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Smoked Brisket Plate
Slices of slow-smoked brisket with a pink ring under the bark.
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Pork Ribs Full Rack
A full rack, glazed and sticky, meat barely holding to the bone.
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Roast Duck Breast
Duck breast with crisp skin, sliced pink.
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Herb-Crusted Veal Chop
A thick veal chop under a crust of herbs.
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Braised Short Ribs
Short ribs braised in wine until a spoon is enough.
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Steak Tartare Plate
Hand-chopped raw beef with an egg yolk on top.
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Mixed Grill Platter
A bit of everything from the grill on one platter.
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Ultra
Gold-Leaf Wagyu Steak
A wagyu steak wrapped entirely in edible gold.
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Ultra
Whole Roast Suckling Pig Feast
A whole pig roasted until the skin shatters, carried in by two people.
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Luxury
Premium Wagyu Tasting Set
Five cuts of wagyu side by side, so you can argue about the best one.
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Charcoal-Grilled Sirloin
A lean sirloin cooked over real charcoal.
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Butter-Basted Filet
Tenderloin basted with foaming butter, thyme and garlic.
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Bone-In Rib Steak
A thick rib steak cooked on the bone for flavour.
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Grilled Pork Tomahawk
A thick pork chop on a long bone, grilled and rested.
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Assorted Grilled Sausages Platter
A board of grilled sausages with mustard.
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Slow-Roast Prime Rib
A thick slice of slow-roasted rib with its own juices.
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Peppercorn Steak
Steak under a creamy sauce full of cracked pepper.
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Chimichurri Steak Plate
Grilled steak with a bright green herb and garlic sauce.
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Truffle Butter Steak
Steak with a slice of truffle butter melting over it.
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Luxury
Chef's Steak Board for Ten
A board of steaks for ten, or for one very determined person.
History and traditions
Meat cooked over fire is the original feast. Steakhouses grew up in nineteenth-century cities, barbecue in the American South, and the fine marbled beef of Japan in the twentieth century. Large cuts and whole animals have always been food for a crowd and a celebration.
Food economy and industry
Beef is graded by marbling and age, and those grades set the price. Cattle ranching, feed and meat packing are among the largest farm industries in the Americas and Australia. Ageing, smoking and slow roasting add labour and time, which is what premium meat really charges for.