Within the classic meaning, a steak is a piece of beef (1.5- to 2.5-year old bull depending on the breed) from 2 to 5 cm in thickness sliced against the grain. Before cooking, the meat should undergo an aging stage, or in other words, a fermentation. During aging, many processes occur in the meat, which modify the physical and chemical properties of a product (taste, color, flavor, flesh toughness). The choicest meat cuts of beef loin end are used for steaks. Be sure to cook on grill.
Sam’s Steak House is the first restaurant in Ukraine, which in 1996 introduced this steak meat aging technology brought from Germany by a meat expert. He trained the personnel and built the professional cold stores for meat aging.
37, Zhylyanskaya, str., +380 (44) 287 20 00
