It all starts with great beef! Instead of serving a specific breed of cattle, we work with our supplier to source USDA Prime Grade, the highest level in the US beef grading system for marbling.

Our beef is sourced from generational feedlots across the American heartland.

At the meat packing facility in Green Bay Wisconsin, our beef is wet-aged for 15 days and then blast frozen and shipped at -20°C.

In our kitchen, we slow-thaw that beef to a chilled state in our 0°C chiller for at least 24 hours.

Only when a steak is ordered by a customer do we rest to room temperature for at least 30 minutes (while the customer is enjoying our customary salad and soup).

When the steak is ready to cook, we pat the meat dry with a paper towel, rub on some grapeseed oil, then liberally apply Mediterranean Sea Salt flakes and freshly-cracked black pepper.

By default, we cook our steaks to medium rare using a high-temperature infrared broiler, for about a minute and a half per side.

Before serving to our customer, the steak is given a rest period of around 5 to 10 minutes.

Our methods and straightforward and simple to allow our customers to enjoy the steaks for their natural flavor and high quality.