This July, we're inviting you to explore beefy, juicy, and oh-so tender steaks! Whether you like them medium rare, medium, or well done (no judgement), we know nothing hits the spot quite like a juicy beef steak and a glass of red wine. Plus, enjoy up to 50% off steaks, score complimentary drinks, and more!
In 2002, a single Matsusaka cow was sold for 50 million yen (~THB 14.4M), making it the most expensive cow in the world.
The marbling in beef keeps the meat moist during cooking. The loin has the most marbling, where muscles are not heavily worked.
The hanger steak — one of the most tender cuts — was known as the "butcher's steak" since butchers kept and enjoyed it for themselves as consumers didn't know to ask for it.
Five countries have more cattle than people — Uruguay, New Zealand, Argentina, Australia, and Brazil.
Highlights: Australian Wagyu Beef, Australian Black Angus Beef, New Zealand Beef
Highlights: Australian Darling Downs Grain-fed Wagyu, AACO Wylarah Striploin Grain-fed Wagyu
Highlight: Wagyu Rib-eye Steak grilled to perfection on the Binchotan (Japanese white charcoal) and served with fluffy gnocchi alla romana and carrot puree
Highlights: Stockyard Gold Grain-fed 200 Days Black Angus Rib-eye, Darling Downs Grain-fed 300 Days Australian Wagyu Flank
Highlights: Matsuzaka Beef, Kobe Beef
Highlights: Tomahawk Australian Wagyu, Porterhouse Black Angus, Hanger Steak Wagyu
Asoke, Langsuan, Thonglor
Highlights: Filet Mignon, Chateaubriand, T-Bone
Highlights: Australian Wagyu Oyster Blade, Australian Wagyu Tenderloin Score 5, Wagyu Tomahawk Score A6
Highlights: Kobe New York Steak, T-Bone Australian Wagyu Steak, USDA Prime Corn-fed Rib-eye
Highlights: Australian Wagyu Beef (Stockyard MBS 4/5), Japanese Black Wagyu (Sendai Kampo Beef A5), Tomahawk (Grain-fed Diamantina Black Angus MBS 3)
Highlights: Thai Dry-aged T-Bone Steak, Australian Chilled Beef Tenderloin, Australian Dry-aged Prime Rib
Check out more steakhouses here!