Canadian Beef at Steik World Meats

The Tsim Sha Tsui steakhouse highlights prime cuts from Canadian grain-fed cattle, including cuts like the Canadian T-bone rarely available in Hong Kong until now

In collaboration with the Canadian Beef Export Federation and Angliss HK Food service, Steik World Meat presents five cuts of prime Canadian beef from now until the end of August. From grain-fed cattle, the beef are well-marbled and proficiently tender. Cattle technicians have also employed progressive rearing techniques to help reduce the cholesterol content of the meat.

Amongst the cuts, executive chef Brian Moore recommends the dry-aged export rib of beef on bone (dry-aged in-house for one to two weeks) and the Canadian T-bone, both cuts that are rarely available in Hong Kong. The Canadian T-bone, for example, hasn’t been exported to the city in the last seven years. The steakhouse at K11 is thrilled to be one of the first restaurants to supply these cuts after an extensive absence in the market.

The five Canadian cuts staged at Steik World Meats are:

- dry-aged export rib of beef on bone (HK$838, 36oz)

- T-bone (starting HK$448 for the 17oz, HK$828 for the 36oz)

- dry-aged sirloin (HK$320 for the 12oz, HK$368 for the 14oz)

- dry-aged rib-eye (HK$378 for the 10oz, HK$448 for the 10oz)

- tenderloin- the most richly marbled (HK$378 for the 10oz, HK$448 for the 12oz).

For reservations, call +852 2530-0011.