4 best beef menus in Hong Kong this summer

Jul 31 , 2018

Strauss beef makes its international debut at the Inter Continental Hong Kong hotel this summer.

Four leading restaurants are serving exquisite beef menus, with the Steakhouse winebar + grill offering Strauss free-raised Angus beef and Beefbar drawing diners to its beef tasting menu with whisky or wine pairing

Hong Kong diners love a good steak, and their city’s hot humidity hardly deters their carnivorous cravings. So restaurants this summer have brought their A-game, offering exclusive and new steaks to whet hungry Hongkongers’ appetites.

There is a huge demand for grass-fed beef in the United States, says chef Craig Couper of the Michael Jordan Steakhouse in Chicago.

The Steakhouse winebar + grill at the InterContinental Hong Kong hotel offers a special menu featuring Strauss free-raised Angus beef from the United States. It is the first time Strauss has exported its beef.

Strauss beef is on the Steakhouse winebar + grill menu at the InterContinental Hong Kong hotel until August 31.

“The Strauss family has been a food producer in America for quite a while, known for lamb and veal,” says Craig Couper, executive chef at Michael Jordan’s Steakhouse in Chicago, who was in Hong Kong to launch the Strauss steak menu. “Strauss recently has gotten into the all-natural beef market and specifically grass-fed beef. There’s a huge demand in the States for grass-fed beef. Studies suggest that it does not have the same effect, [as grain-fed] such as saturated fats.”

Grass-fed is often inconsistent in flavour and can be tougher to eat than corn-fed cattle, but Couper explains that the Strauss family has solved that problem, finding the “sweet spot”: picking the right grasses for its cattle to graze at the right time of year, producing meat that is tender and flavourful with good marbling.

The Steakhouse winebar + grill serves the best meat from all over the world at the Intercontinental Hong Kong hotel.

The Strauss beef menu at The Steakhouse winebar + grill starts with a Strauss Angus beef steak tartare made with tenderloin and served with home-made potato chips and arugula sauce.

The mains include Angus beef tenderloin, Angus beef strip loin and Angus beef rib-eye, with side orders of baked Idaho potatoes “nacho style” and grilled corn on the cob skewer. The menu ends with a summer sundae dessert with raspberry and low fat yoghurt sherbet, kaffir lime jelly, fresh raspberries and whipped vanilla cream. The menu is available until August 31.