- Steaks -

AUSTRALIAN "WAGYU" BEEF (21 days aged)

Australian Wagyu Beef (aged 21 days) 37 Steakhouse & Bar's Sirloin Steak and Porterhouse Steak use the meat of "Australian Wagyu Beef (Australian Wagyu)". "Australian Wagyu" is a cattle (F1 / first generation hybrid cow) in which pure blood beef and the like exported from Japan to Australia were crossed with local cows such as Angus species in Australia. Recently, it is said that it is the momentum approaching the quality of Japanese Wagyu in Japan. Because the Japanese cow's blood lineage is mixed, it fits the Japanese mouth, it is more elegant than Angus cow. 650 g Bone-in Sirloin Steak Sirloin steak (with bone / 650 g) 17,000 yen Porterhouse Steak Porterhouse steak (with bone) It is a steak that you can enjoy two kinds of meat including sirloin and tenderloin (fillet) with bone as the boundary. It is recommended that you divide it for 2 to 5 people. 650 g 18,000 yen 1000 g 25,000 yen

AUSTRALIAN "WAGYU" BEEF (21 days aged)

Australian Wagyu Beef (aged 21 days) 37 Steakhouse & Bar's Sirloin Steak and Porterhouse Steak use the meat of "Australian Wagyu Beef (Australian Wagyu)". "Australian Wagyu" is a cattle (F1 / first generation hybrid cow) in which pure blood beef and the like exported from Japan to Australia were crossed with local cows such as Angus species in Australia. Recently, it is said that it is the momentum approaching the quality of Japanese Wagyu in Japan. Because the Japanese cow's blood lineage is mixed, it fits the Japanese mouth, it is more elegant than Angus cow. 650 g Bone-in Sirloin Steak Sirloin steak (with bone / 650 g) 17,000 yen Porterhouse Steak Porterhouse steak (with bone) It is a steak that you can enjoy two kinds of meat including sirloin and tenderloin (fillet) with bone as the boundary. It is recommended that you divide it for 2 to 5 people. 650 g 18,000 yen 1000 g 25,000 yen

© 2019 The Food Story. All Rights Reserved.

Operated by The Food Story