Steaks for the connoisseur
Just when we thought things were looking up, with restaurateurs being responsible and getting all their staff fully vaccinated to be able to open their doors to the public, the “Dreaded Delta Strain” brings our hopes down again.
It seems we will be home longer than we thought. But let this not dissuade you from eating well. Good food is a ray of light on gloomy days.
Thankfully, there are many options for fine dining at home.
One of them is the selection of Prime Cuts by Doubleday. If you love steak, they have a Steak Club that you can sign up for to get first dibs on discounts and promotions for Japanese and Australian steaks. Just visit their website dprimecuts.com.
By the Flinders river
Doubleday’s selection of steaks from Australia can keep any gourmet happy.
They have Australian premium Angus, both rib eye and striploin, that are notably grain-finished for 120 days. This means that the steak comes from cattle that are fattened with grain for at least 120 days after having spent most of their lives eating grass and forage in pastures.
For the connoisseurs, they also carry Flinders Natural Australian grass-fed Angus rib eye and striploin. These are from hormone-free and antibiotic-free cattle that are raised in the highlands by the Flinders River, the longest river in Queensland, Australia.
Such environment, where one would find some of the most untouched pastures, results in the pure grass-fed beef flavor that is the signature of Flinders steak.
For the super connoisseurs, Doubleday also carries wagyu from the olive oil region in the Kagawa prefecture called Shodoshima.
There is a success story behind this wagyu. In the 2000s, cattle farmers on the island were struggling because their farms were too far from the ports. A few years later, farmer Masaki Ishii incorporated olives into the cows’ diet, theorizing that the oleic acid from the olives would show in the meat. True enough, this diet resulted in the cattle having higher monounsaturated oleic acid, resulting in a rich umami flavor for the beef.
Ishii’s olive-fed cattle have reached renown and we are lucky that Doubleday has brought the steak to Manila. They carry the A5 olive-fed Japanese wagyu. You can opt for tenderloin, rib eye (whether cap on or cap off) and sirloin.
For those who love yakiniku and Korean barbecue, get an authentic experience with Doubleday’s thin slices (3 millimeter- to 5mm-thick) of prime A5 Japanese wagyu. There is sukiyaki cut and yakiniku cut.
Or to simply appreciate A5 Japanese wagyu, they also have A5 Japanese tenderloin, striploin and rib eye.
This wagyu is very special as it is Kuroge Washu cattle from Furano and Kyushu. There are four kinds of cattle from Japan for wagyu: Kuroge Washu (Japanese black), Kassyoku Washu (Japanese brown), Nihon Tankakushu (Japanese shorthorn) and Mukaku Washu (Japanese polled).
Of the four, the Kuroge Washu or Japanese black is renowned for producing melt-in-your-mouth A5 steak. A5 is the highest possible rating and is what Prime Cuts by Doubleday brings to the Philippines.
So don’t allow this pandemic policy of staying home derail you from being a food connoisseur. Make your table pretty, order the best meats and dine fine at home.
Prime Cuts by Doubleday. Visit dprimecuts.com. Follow @dprimecuts on Instagram. Call 0927 8258201 or email [email protected] to order.
Subscribe to INQUIRER PLUS to get access to The Philippine Daily Inquirer & other 70+ titles, share up to 5 gadgets, listen to the news, download as early as 4am & share articles on social media. Call 896 6000.