*Police siren*
Welcome back
So this our aging box
This is
Our steak
We get them fresh
We age them
Anywhere from 30 to
to 38 days
They stay in it
And then after that
We do the process of
Cleaning them up
Slicing them in the machine up
And all of that
All these steaks are USDA Prime
Including the Sirloin
Which is a Porterhouse combination
And bone-in Ribeye
This one gives a temperature up to
This high as it goes is 1400 degrees
Behind there is another one
I cut it?
Yes.
So now, when the steaks are ready
When the customers are ready to have the steak
We kind of like halfway cook
As the customers request the steak
So it is halfway cooked
And then we leave it as it is
And when the customers want the food
We come in and say:
Steak No. whatever table it is
And then: this is the process
This Canadian bacon, really nice
Here we go. It's so hot.
It stays in there for 2 minutes, 3 minutes