Dish of October - Black Angus Ribeye, Paraguay
The best way to counter the cold autumn wind and drizzling rain - hearty, covered with golden crust steaks just from the Hosper coal furnace fire.
In October, the classic Ribeye lineup of the "MEAT" restaurant has been enriched by an interesting novelty from the heart of Central America - Paraguay. The exceptional qualities of the legendary Black Angus rightfully give it a central place in a steaks culture. Rich flavor and tender, juicy meat of the calves - a real gift to the true Ribeye admirers. A grain diet allows the meat to get the very fat streaks because of which we call it marble steaks.
And all we need now - just to decide what degree of roasting to prefer. Bon Appétit!
In October, the classic Ribeye lineup of the "MEAT" restaurant has been enriched by an interesting novelty from the heart of Central America - Paraguay. The exceptional qualities of the legendary Black Angus rightfully give it a central place in a steaks culture. Rich flavor and tender, juicy meat of the calves - a real gift to the true Ribeye admirers. A grain diet allows the meat to get the very fat streaks because of which we call it marble steaks.
And all we need now - just to decide what degree of roasting to prefer. Bon Appétit!
