We have tried many steaks from all over the world, Australian, New Zealand, Argentinian, but the one that sets itself apart are the US beef. They leave behind the most complete all round steak experience with the beefy flavour, juice, tenderness and meat structure. Over at Keef the Beef, we use USDA prime ribeye, the best grading for US beef. The downside about US beef is that it comes at a premium price, almost 50% higher than its peers, but we have found one with the perfect price to value ratio.
However, that is only half the battle, the other half is the science and the creation of the Maillard reaction* that only can be produced via very high heat. We have invested in special equipment to achieve that magical crust. We hope you enjoy our steaks as much as we do.
*The Maillard reaction (/maɪˈjɑːr/ my-YAR; French: [majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction.