We make our steaks from USDA Prime beef.
Based on an evaluation on using very strict breeding, feeding, and other assessed requirements, the United States Department of Agriculture (USDA) awards its USDA Prime certificates. Less than 2% of the total annual beef production in the US can be USDA Prime certified. Furthermore, USDA also assigns yearly export quotas for Europe. Therefore, occasional outages for the European market are nothing rare.
This beef comes from young (22 to 24-month-old) bulls and is typical for its marbling. The producers achieve the marbling thanks to using corn and meadow grass as cattle fodder. This gives the beef its delicately fine and juicy taste with a buttery flavour.
To achieve such a delicious taste, beef maturation is equally important. The method we use for the maturation of our USDA Prime is called Dry Ageing. It involves the beef being placed in special cooling boxes and refrigerators with a minimum humidity and exposed to dry air circulation around the meat.
During the process the beef therefore loses its hardness as well as moisture. In this way, the beef loses approximately up to 20% of its original weight. The price for this loss, however, is a more distinct and intense flavour, the refinement of the muscles, and a more pronounced marbling.
The pleasant and unique gastronomic experience at Farrier’s Steak House is complete thanks to our trained staff who will be happy to advise our guests on meal selection. It is a matter-of-course that we at Farrier’s Steak House will be honoured to organize a birthday party, a wedding or any other social or business event for you.