Aging & Trimming

In addition to exclusively serving Certified Angus Beef, we place additional high standards on our beef. Aging is the process by which beef is allowed to rest in its natural juices to become more tender and more flavorful. Industry standards for aging beef are from 14-21 days. We extend our aging requirements to a minimum of 40 days, resulting in buttery tenderness and mouth-watering flavor. Our aging is done in state of the art, closely monitored coolers.

We have stringent trim specifications at Taste of Texas. Our Filets are Center Cut and Complete Trim, which means we purchase two pounds of tenderloin to get one pound of beautiful filet. We remove the side muscle and belly fat of the tenderloin and then will only cut from the center of the tenderloin so that our filets are absolutely perfect! We approach our New York Strips the same. We never serve the vein steaks, which are found on the Strip Loin toward the chuck end. Instead, we absorb the cost of not serving these steaks. Additionally, we trim the Strip fat cap down to 1/8" to π" so that the perfect amount is left to render into the steak on the grill.

The name of the game at Taste of Texas is perfection in our beef. We are committed to bringing you the best possible experience.

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