It all starts with great beef.

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

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

At the meat packing facility in Green Bay, Wisconsin, the 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 between 24 to 36 hours.

When a steak is ordered by a customer, we take it out of the chiller to rest to room temperature (between 30-45 minutes), while the customer is enjoying our customary salad and soup.

When the steak is ready to cook, we 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 it to our customer, the steak is rested for 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.