It’s all about steak on Father’s Day | Inquirer Business
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It’s all about steak on Father’s Day

The heart of a father: Brandt beef ribeye —PHOTO AND STEAK FROM ARTISAN CELLAR DOOR

It’s Father’s Day so I’m craving the quintessential favorite of fathers: steak.

I am missing all the wonderful places where we used to enjoy excellent steak in the era of fine dining, prepandemic: Antonio’s in Tagaytay, Artisan Cellar Door, Cru, Stone Grill, Prince Albert when the Intercon was still around and of course the Peter Luger-inspired Mamou, among others.


Here are a few new labels to consider if you are going to splurge at home, whether today or in upcoming celebrations:

Mayura full-blood wagyu

Mayura is an exceptional beef label. Whether it’s the tomahawk at Antonio’s or wagyu purchased at Artisan Cellar Door and enjoyed at home, Mayura gives you a unique flavor and quality of texture that you will remember.


This is thanks to the genius of owner Scott de Bruin, who tweaked the diet of his imported Japanese full-blood wagyu female by incorporating Cadbury chocolate. The chocolate—plus the fact that the cattle drink fresh water from the Limestone Coast of South Australia—gives Mayura beef a unique, stellar flavor that is memorable if not royal.

Brandt beef

Brandt is a California-based family-owned and -run organization known for raising hormone- and antibiotic-free cattle. They are on a mission to show that you can grow awesome-tasting beef in a sustainable manner, while treating animals humanely and protecting the environment by leaving the soil they use better than before.

They feed their 100-percent Holsteins a diet of locally and family grown alfalfa and Sudan grass along with steamed rolled corn. They go to great lengths to minimize the stress level of their cattle.

They also have one of the most advanced waste composting systems that allow them to naturally replenish their farm grounds with organic matter, producing responsibly grown alfalfa.

This brand serves the highest quality F1-F4 marbled wagyu beef. When I first heard this brand name, I thought it was an American brand, but it was, in fact, Australian.


Phoenix wagyu

According to their website, “With a view to exporting premium Australian beef to the world, Mort & Co. launched its Phoenix Beef range in 2015. Now comprised of three award-winning and internationally recognized brands, Phoenix Beef is exported to over 20 countries globally. Sourced from some of Australia’s finest wagyu herds, the cattle are raised in lush and pristine pastures before spending a minimum of 365 days on grain at our world-class feedlots.”

These are just some of the delicious kinds of steak that you can consider for the dads in your life this Father’s Day.


The good news is that these are available at Artisan Cellar Door. There is no need to fly to California or to Australia.

Happy Father’s Day to all fathers! INQ

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