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Steaks

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FROM OUR AGING ROOM

 

AGED OR NOT TO BE AGED

why do we age beef at all? Aging is employed to improve two major meat characteristics – taste and tenderness. Dry aging works by exposing the naked beef to a carefully controlled environment with precise temperature and humidity levels. The conditions necessary for dry aging require expensive refrigeration equipment, plus the significant moisture loss results in reduced saleable yield of product.

The breed is another important factor to aging of the meat. From beef we choose: Limousin, Simmental or Čestr – Czech fleckvieh, from Pork Duroc or Landrace.

Special X-oven charcoal grill gives to our steaks the final touch of perfection.

Bon Appétit

RIB EYE (BONE IN) - dry aged

Simental, heifer, ABP Wolowina, 50 days aged

100g - 225 CZK

STRIPLOIN (BONE IN) - dry aged

Simental, heifer, ABP Wolowina, 50 days aged

100g - 225 CZK

TERES MAJOR - wet aged

Čestr – Czech fleckvieh young bull, Klouda, 60 days aged

100g - 145 CZK

150g FILET MIGNON, HOMEMADE FRIES,

caramelized onion butter, mesclun salad

395 CZK

PORK TOMAHAWK - dry aged

Duroc, Johann Gartner, 40 days aged

100g - 95 CZK

Steak is served with Madeira sauce

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