by Ross Kingsley | Mar 9, 2025 | KNOWLEDGE: MEAT ESSENTIALS
When it comes to ordering steak, one common dilemma is whether to opt for cuts that are “on the bone” or those that are served boneless. While both have their merits, the choice often boils down to presentation and value for money.
The Flavor Factor
The primary reasons people choose bone-in steaks is their belief that the bone enhances flavor. During the cooking process, the bone marrow can release subtle umami-rich juices that infuse the meat, adding depth to its taste. Cuts like T-bone or ribeye on the bone are often touted for their flavor profiles. However, this effect is not as dramatic as some might think. Most of the flavor enhancement occurs near the bone, leaving much of the meat unaffected.
Cooking Experience
If cooked professionally, bone-in steaks can retain heat better due to the thermal properties of the bone. This can help the steak cook more evenly and help retain its juiciness. However, this also makes cooking trickier for the uninitiated, as the meat closest to the bone can take longer to reach the desired doneness.
The Cost Conundrum
While bone-in steaks might look impressive on the plate, they often come with a hidden cost: you’re paying premium steak prices for the weight of the bone. A portion of your hard-earned money goes toward something that, for most people, is inedible and often relegated to being a treat for the family dog. By opting for boneless cuts, you’re ensuring that every gram you pay for is edible meat, making it the more economical choice.
The Verdict
Bone-in steaks are ideal if you value the aesthetic and vague potential flavor boost. However, if you prefer practicality, boneless cuts offer better value without compromising on quality. At Churrasco Phuket Steakhouse, we have made a conscious decision not to offer any bone-in steaks. This ensures we provide full value for money, focusing solely on superb cuts of steak that deliver an exceptional dining experience. The choice ultimately depends on what matters most to you: flavor, presentation, or cost.
Image Credit: https://churrascophuket.com/menus/ (Sirloin, Page 17)
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
>>> Reprinting, reposting & sharing allowed, in exchange for a backlink and credits <<<
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Mar 2, 2025 | KNOWLEDGE: MEAT ESSENTIALS
Latin America is celebrated for its rich grilling traditions and unique steak cuts. These cuts reflect regional practices and cultural heritage, offering distinct flavors and textures compared to Western styles. Among the most iconic are the Picanha, Maminha, Arrachera, and others that have gained global popularity.
The Picanha, a Brazilian favorite, comes from the top sirloin cap and is instantly recognizable by its thick fat cap, which locks in flavor and tenderness during cooking. Unlike Western butchery, which often trims this section, Brazilians cook it whole, skewered and seasoned simply with rock salt for churrasco grilling. This method highlights the meat’s natural flavor, and the Picanha has since become a global sensation, introduced through Brazilian steakhouses worldwide.
The Maminha, or tri-tip, is another standout Brazilian cut from the bottom sirloin. Known for its lean texture, light marbling, and buttery flavor, the Maminha is often slow-roasted or grilled whole, making it a versatile choice for any barbecue. Its origins lie in Brazil’s preference for cuts that balance flavor with tenderness, often paired with traditional sides like farofa (toasted cassava) and vinagrete (Brazilian salsa).
Argentina and Uruguay, famed for their world-class beef, contribute the Bife de Chorizo (Striploin) and Bife Ancho (Ribeye). These cuts are central to the region’s beloved asado tradition, where meat is cooked slowly over wood fires. The Striploin is prized for its balance of tenderness and flavor, while the Ribeye’s bold marbling enhances the smoky, rich taste characteristic of traditional grilling. Unlike Western butchery, Argentine and Uruguayan methods retain the fat and marbling, preserving the meat’s natural juiciness.
Mexico’s Arrachera, or skirt steak, stands out for its bold, beefy flavor. Once considered a humble cut, it rose to prominence through marination, which tenderizes the meat and enhances its taste. Today, Arrachera is a staple in tacos, fajitas, and other classic Mexican dishes, reflecting its versatility.
Latin American butchery emphasizes flavor and natural fat, differing from Western methods that favor leaner, uniform cuts. Globally, cuts like Picanha, Arrachera, and Maminha have captivated chefs and diners, showcasing the adaptability and richness of Latin American grilling traditions. These cuts represent more than just food—they celebrate culture, community, and the art of cooking.
Image Credit: https://churrascophuket.com/menus/ (Maminha, page 15)
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
>>> Reprinting, reposting & sharing allowed, in exchange for a backlink and credits <<<
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Feb 23, 2025 | KNOWLEDGE: MEAT ESSENTIALS
Wagyu beef stands out among premium cuts of meat, largely due to its unique Umami flavor. Umami, often described as a savory or “meaty” taste, is best described one of the five basic tastes alongside sweet, sour, salty, and bitter. This savory depth is a result of specific factors tied to the genetics and rearing of Wagyu cattle, creating a distinct dining experience.
Why Wagyu Has Exceptional Umami
The rich Umami in Wagyu comes from its high levels of marbling, or intramuscular fat, which is rich in oleic acid. This compound not only contributes to the beef’s tender texture but also enhances its savory flavor. Additionally, Wagyu contains elevated levels of naturally occurring glutamates, the compounds responsible for Umami. Combined with the meticulous care taken in raising the cattle, such as specialized diets and stress-free, low movement conditions, these factors contribute to the meat’s distinct flavor profile.
How Umami Affects the Palate
When cooked, Wagyu’s marbling melts into the meat, creating a buttery texture and amplifying the Umami taste. This savory richness activates multiple taste receptors, creating a layered and satisfying flavor experience. Unlike many cuts of beef, Wagyu doesn’t rely on heavy seasoning or sauces to stand out; its natural Umami is the defining characteristic.
Balanced & Memorable
Wagyu’s Umami doesn’t overwhelm the palate but instead offers a balanced of flavor. Its richness pairs well with minimal seasoning, such as salt, to let the natural qualities shine. For diners, this makes Wagyu a steak that feels indulgent, offering a memorable experience rooted in quality rather than extravagance.
Wagyu’s Umami isn’t just a feature of the beef; it’s an example of how careful breeding, diet, and preparation can elevate a meal.
Image Credit: https://churrascophuket.com/menus/ (Wagyu Solomillo, page 15)
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
>>> Reprinting, reposting & sharing allowed, in exchange for a backlink and credits <<<
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Feb 16, 2025 | KNOWLEDGE: MEAT ESSENTIALS
The Delmonico Steak is a historically significant dish, rooted in the early days of American fine dining. It originated at (and is named after) Delmonico’s, a celebrated New York City restaurant established in 1827, which became known for its emphasis on high-quality ingredients and sophisticated cuisine. The steak was a centerpiece of the restaurant’s menu, but its exact identity has sparked debate for over a century due to variations in how it was defined and served.
Originally, the term “Delmonico Steak” referred to a thick, high-quality cut of beef, and the best cut the butcher had to offer on that day. Early accounts suggest it was a boneless top loin cut, prized for its tenderness and marbling. However, the restaurant’s records did not specify a single cut, leading to widespread variation in its interpretation over time.
Today, the term can refer to a ribeye, bone-in rib steak, boneless New York strip, or even a chuck-eye steak, depending on the butcher or region. This lack of consistency has become part of the steak’s identity. However, what remains constant is its reputation as a premium dish synonymous with indulgence and quality.
Despite the ambiguity of its exact cut, the preparation of a Delmonico Steak has remained relatively straightforward. Traditionally, it is generously seasoned with salt and pepper, seared over high heat to form a caramelized crust, and finished with butter. It is often served with classic steakhouse sides like creamed spinach or potatoes.
In modern dining, the Delmonico Steak continues to be a popular choice at steakhouses and fine dining establishments. While its precise definition varies, its legacy as a symbol of American culinary heritage persists. The Delmonico Steak, whether served as a ribeye or another cut, represents a tradition of classic steakhouse fare.
Image Credit: https://wikipedia.org
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
>>> Reprinting, reposting & sharing allowed, in exchange for a backlink and credits <<<
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Feb 16, 2025 | KNOWLEDGE: MEAT ESSENTIALS
The striploin is a popular cut of beef, known for its balance of tenderness, flavour, and juiciness. It is carved from the short loin section of the cow, which lies between the rib and the sirloin. This muscle gets minimal exercise, resulting in a steak that is tender yet firm, with just the right amount of marbling to ensure a rich, beefy taste. When cooked properly, a striploin offers a delightful eating experience, making it a favourite among steak lovers worldwide.
The versatility of the striploin is one of its defining features. It can be cooked using a variety of methods, such as grilling, broiling, or pan-searing, and is often served with simple seasoning to let its natural flavour shine. Its consistent texture and size also make it a go-to choice for steakhouses and home cooks alike.
Interestingly, this cut goes by several names around the world, each reflecting local culinary traditions and terminology. In the United States, it is commonly referred to as the “New York Strip,” a nod to its popularity in New York City steakhouses. Australians and New Zealanders know it as the “Porterhouse” or “Sirloin Steak,” although in some contexts, these names can refer to slightly different cuts.
In the United Kingdom and Ireland, it’s called the “Sirloin Steak,” while in Canada, it’s often labelled as a “Striploin.” The French, renowned for their culinary precision, name it “Contre-Filet.” Meanwhile, in Brazil and other parts of South America, it forms part of the prized “Bife de Chorizo,” often featured in churrasco-style barbecues.
No matter what it’s called, the striploin steak remains a universal favourite, offering a consistent, flavourful, and satisfying dining experience across continents. Whether you’re savouring it at a high-end steakhouse or grilling it in your backyard, the striploin is a cut that delivers.
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
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by Ross Kingsley | Feb 9, 2025 | KNOWLEDGE: MEAT ESSENTIALS
Demi-glace is a traditional meat-based French sauce known for its deep flavor and smooth texture. It is often used to enhance meats, stews, and other dishes. The name “demi-glace” means “half glaze,” referring to the process of reducing a stock and sauce into a thicker, more concentrated liquid.
Origins and History
Demi-glace has its roots in French cooking from the 17th and 18th centuries. Chefs like François Pierre La Varenne and later Auguste Escoffier developed and refined the techniques for making it. By the 19th century, demi-glace had become a key part of French cuisine, especially in fine dining.
Made With Meat
The sauce is made using a brown stock, typically prepared from roasted veal or beef bones, along with vegetables like carrots, onions, and celery. These ingredients are slowly simmered to extract flavor and gelatin, giving the sauce its rich taste and smooth texture. Traditionally, beef plays a pivotal role in the process, providing the foundation for the sauce’s signature flavor. This mixture is cooked and reduced until it reaches the right consistency. The process takes time and attention to detail, as the slow reduction allows the flavors to develop fully.
Uses and Variations
Demi-glace is used in many dishes. It can be served over steak or other meats, added to stews for extra flavor, or used as a base for other sauces like Bordelaise or Chasseur. Around the world, cooks have adapted it by using different stocks, such as chicken or fish, or even creating vegetarian versions for plant-based diets.
Why It’s Still Popular
Demi-glace continues to be an important part of cooking, valued for its ability to add flavor and texture to dishes. Whether made with traditional ingredients or adapted for modern diets, this sauce remains a versatile and practical tool in the kitchen. Its long history and adaptability ensure its place in cooking traditions today.
Image Credit: https://rouxbe.com/recipes/81-demi-glace-glace-de-viande
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
>>> Reprinting, reposting & sharing allowed, in exchange for a backlink and credits <<<
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
