Beef for the connoisseur


  • Eating Out
  • Tuesday, 20 Oct 2009

SAN FRANCISCO STEAKHOUSE,
Lot G-40, Ground Floor, Tropicana City Mall,
3, Jalan SS20/27, Petaling Jaya.
Tel: 03-7728 8010; 03-2938 2882 – Mid Valley, 03-2382 0329 – Suria KLCC, 603-5635 3338 – Jaya Square).
Business Hours: Daily, 11am-10pm.

BEEF connoisseurs who are particular about the texture and flavour of the selected cuts should not miss the newcomer on the menu of San Francisco SteakHouse – the Certified Australian Angus Beef (CAAB).

Famed for its succulence and tenderness with fine marbled fat amid lean muscle, the prized beef was revealed to the media recently during a ceremony at which the CAAB document was officially handed over to the chain.

What sets CAAB apart from other prized beef, according to Brenton Le Poidevin, is the stringent production process that guarantees consistency in the premium quality.

A British breed, the cattle, which have their individual DNA samples recorded on a database, are fed with high quality cereal for a minimum of 120 days, and bred for a maximum of 30 months.

Prime meat: Roasted Angus Striploin is now available at SanFrancisco SteakHouse.

An example of the strict rules governing the raising of the cattle is that the animals are closely monitored and any found to be bad-tempered will be taken out of the programme.

“We don’t want them to hurt themselves,” explained Poidevin, the beef export manager for T&R Pastoral Pte Ltd (South Australia) and representative from CAAB.

He confidently promised diners that they would be able to enjoy the same delicious flavour every time.

TTRB Western Division corporate chef Federico Michieletto seconded the statement.

“Working with Angus beef is nice and easy – there won’t be any unpleasant surprise. Since it’s a product with consistency, we know the beef we cook will taste excellent,” he said.

Compared to the Wagyu or Kobe beef that are synonymous with premium beef to Malaysians, Angus beef has stronger “meat flavours”.

“Wagyu, on the other hand, has more ‘fat taste’,” Poidevin explained.

The varieties of CAAB that can be found in the menu currently include Angus Beef Burger, Angus Sirlion, Angus Fillet and 8-Hour Slow Cook Angus Beef Cheeks.

Guests at the event had the pleasure of indulging in the CAAB Grilled Beef Tenderloin.

Depending on the market response, San Francisco SteakHouse might bring in more fine cuts for diners’ enjoyment.

While trying out the CAAB dishes that are much raved about, diners can answer the restaurant’s question How much do you love your beef? in 25 words or less and stand a chance to dine at any San Francisco SteakHouse outlet for free, for a whole year.

The reward for the second prize winner is almost as enticing – a whole 5kg portion of CAAB will be cooked by the SteakHouse chef according to the winner’s preference, to be shared at a party at the outlet.

The contest runs from Oct 1 to Nov 30, and entry forms can be obtained with orders of any Angus beef dish at San Francisco SteakHouse.

This is the writer’s personal observation and is not an endorsement by StarMetro.

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