The Windjammer offers the highest quality and finest cuts of Beef in North America. Searing our beef at 1800o on the famous Montague grill traps the juices inside the steak, producing a juicy succulent texture.
Located in the Queensland region, Darling Downs Wagyu, one of Australia’s most prestigious beef brands, guarantees an unparalleled dining experience. In addition to being raised in a pristine environment, Wagyu cattle receive a feeding program specially designed to resemble Japanese style feeding with no hormones utilized. The superb texture and unique depth of flavour found in Darling Downs Wagyu creates a culinary experience that can only be described as extraordinary. Mmmm!
The celebrity restaurateur, and host of the Food Network's "Top Chef Canada", Mark McEwan has always been a fan of PEI seafood and potatoes, it wasn't until just over a year ago that he entered into an exclusive contract with five Island beef farmers. "I love the story of the Island. You couldn't find a more pristine environment to grow a potato or raise a steer," McEwan said. "It's a great Canadian story and the product has been really well-received. The big problem now is keeping up with supply." The beef farmers McEwan works with on the Island make up his Blue Dot program, which delivers "top echelon" PEI beef to some of the top chef's in Toronto. The cattle are completely pasture-fed and are not given antibiotics.
USDA Prime is the superior grade with amazing tenderness, juiciness, flavor and fine texture. It has the highest degree of fat marbling and is derived from the younger beef. That's why Prime is generally featured at the most exclusive upscale steakhouse restaurants.
There are many brands of beef, but only one Angus brand exceeds expectations. The Certified Angus Beef ®brand is selected from the best of Canada AAA. Beef must pass 10 quality standards to earn the brand’s premium name. Only 1 in 4 Angus cattle qualifies. Every bite is abundantly flavourful, incredibly tender, and naturally juicy.
The tomahawk steak, so-called because of its resemblance to a tomahawk, is a larger version of the bone-in Frenched rib eye steak. The bone is been left in to enhance the taste of this flavorful cut. The Frenched-style bone makes also for a dramatic and elegant presentation, perfect for impressing guests. This cut can be grilled or broiled.