Looking for the best steak in town? Try the newest high-grade meat at Waldorf Astoria's Bull and Bear at Lexington Avenue at 49th Street.
Certified Angus Beef recently upgraded their standards to create a new steak that they're touting as "the best" -- and there's only one place in New York you can find it.
Angus Prime has the highest quality standards, according to Angus representative, Deanna Scrimger.
"Less than 2 percent of Angus beef qualifies for Prime," she said. The designation uses qualifications such as the age of the cattle, aging of the meat, and the marbling of fat.
A cut of Angus Prime at the Bull and Bear has been dry-aged for three weeks, said John Doherty, executive chef at Bull and Bear. "It's not printed on the menu yet," he said. But, according to Doherty, all of his patrons who have tried the steak so far have called it the best they've ever had.
But if you want to try this new steak, the Waldorf is the only place you can get it on the eastern seaboard. "Bull and Bear is the only restaurant on the East Coast to serve Angus Prime," said General Manager Jeff Buszta. Even your local butcher or grocer does not have Angus Prime in their inventory just yet.
Angus Prime, in a side-by-side comparison with USDA Prime, is a piece of beef marbles with fat. Dry-aged three weeks, much of the steak's moisture is evaporated from the muscle, leaving more taste and less water to savor.
Served with creamed spinach and gourmet French fries, the Angus Prime steak is savory, tender and full of taste.
Dining within Bull and Bear's Edwardian decor, this could be the best thing that ever happened to steak lovers.
Certified Angus Beef recently upgraded their standards to create a new steak that they're touting as "the best" -- and there's only one place in New York you can find it.
Angus Prime has the highest quality standards, according to Angus representative, Deanna Scrimger.
"Less than 2 percent of Angus beef qualifies for Prime," she said. The designation uses qualifications such as the age of the cattle, aging of the meat, and the marbling of fat.
A cut of Angus Prime at the Bull and Bear has been dry-aged for three weeks, said John Doherty, executive chef at Bull and Bear. "It's not printed on the menu yet," he said. But, according to Doherty, all of his patrons who have tried the steak so far have called it the best they've ever had.
But if you want to try this new steak, the Waldorf is the only place you can get it on the eastern seaboard. "Bull and Bear is the only restaurant on the East Coast to serve Angus Prime," said General Manager Jeff Buszta. Even your local butcher or grocer does not have Angus Prime in their inventory just yet.
Angus Prime, in a side-by-side comparison with USDA Prime, is a piece of beef marbles with fat. Dry-aged three weeks, much of the steak's moisture is evaporated from the muscle, leaving more taste and less water to savor.
Served with creamed spinach and gourmet French fries, the Angus Prime steak is savory, tender and full of taste.
Dining within Bull and Bear's Edwardian decor, this could be the best thing that ever happened to steak lovers.