by Lewis Gordon | Oct 6, 2017 | Food
Depending on which website you look at, will depend on what the differences are between Filet Mignon and Chateaubriand. Some people say that they are the same and the difference is in the thickness of the cut, filet mignon being a thinner cut and chateaubriand being a... 
by Lewis Gordon | Oct 5, 2017 | Food
There seem to be 2 differing opinions as to what a Chateaubriand is. The term is steeped in history and apparently the Chateaubriand was first prepared for the Vicomte François-René de Chateaubriand by his personal chef, Montmireil. 1. Chateubriand is a Roast... 
by Lewis Gordon | Oct 4, 2017 | Food
A Tomahawk Steak is a specific cut of rib eye beef which has a long piece of rib bone still attached to it, to provide you and your guests with the “Wow Factor”. The look of the cut is said to resemble a Tomahawk Axe, hence the name, “Tomahawk... 
by Norm Schriever | Oct 3, 2017 | Food
We often hear the terms “Kobe” and “Wagyu” thrown around almost interchangeably when it comes to fine meats, but, in fact, they are two different things. Of course, there is good reason to be confused at first, because every Kobe steak IS a Wagyu steak, but every... 
by Norm Schriever | Oct 3, 2017 | Food, Uncategorized
You may have heard the term “Kobe beef” before, or even been lucky enough to sample it at a luxury restaurant. But in fact, other than the name and the heavenly taste, there’s a whole lot that most people don’t know about Japan’s beer that’s garnered worldwide...
