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Everything steak in the Twin Cities! Plus, don't miss Andrew Zimmern’s Steak How-To video series.
August 2007
Steak houses are the Twin Cities’ hands-down
choice for special-occasion and splurge dining. With the price of beef
skyrocketing and trendy cuts of steak from Wagyu to grass-fed emerging, we
thought it was a good time to survey the landscape of local steak houses—budget
to heritage to luxury. Scattered along the way is an eater’s guide to steak,
which will take the mystery out of everything from meat grades to aging
techniques and help separate the meat from the hype of the latest beef-eating
trends.
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Andrew Zimmern scopes out the luxury steak houses in the Twin Cities and gives us a run down of the menu, the scene, and the meat.
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Find out where to get great steak in the Twin Cities on a budget.
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Here’s a guide to some of the better and lesser-known beef cuts and where they come from.
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Wagyu, a breed of
steer with intense marbling and incredible tenderness, is the most expensive beef in
restaurants and currently super-
trendy. A short primer.
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The taste and economic difference of dry-aged beef versus wet-aged beef.
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The new Brazilian steak house Fogo de Chão is great for those unique meat experiences.
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Will the new health rave of grass-fed beef be enough to make consumers change their palates from the grain-fed?
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Pay attention the grade of your meat—not the brand.
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The growing popularity for steak houses, and the increasing demand for ethanol, is keeping steak prices at an all time high.
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© 2008 MSP Communications, Inc. All rights reserved