Our Varieties of Beef

Our Varieties of Beef

We also offer five varieties of beef: Angus, Black Angus, 120-day Aged, Wagyu and Kobe. Each variety has its differences, but all the varieties offer a superb dining experience. Here is an explanation of what makes each variety unique for each steak.


U.S.D.A. Certified Angus Beef

The Angus breed of cattle has gained a reputation for producing a consistently high-quality level of beef. They have become the world standard for steak quality. Every other steak uses the Angus steak for as the basis for quality comparison.

Angus steaks are well-marbled and flavourful. The SteakHouse Co. Bangkok offers three cuts of the U.S.D.A. certified Angus.

  • Tenderloin – 250 grams and 400 grams
  • New York strip – 250 Grams and 400 grams
  • Rib Eye – 250 grams and 400 grams


Australian Black Angus

Black Angus cattle are simply Angus cattle that have a coat that consists of 51% of a black colour. This is defined by the USDA which rates the Black Angus at a slightly higher quality of flavour.

Australian Black Angus cattle benefit both from the distinction of being considered slightly more flavourful than Angus and they are generally grass-fed as well.

Being raised on grass gives a significantly different flavour to the meat than cattle that were grain-fed all their lives. It’s up to the diner to decide whether they prefer grain-fed or grass-fed steak. The SteakHouse Bangkok serves four cuts of Australian Black Angus steaks including:

  • Tomahawk – 1.8 kg
  • Tenderloin – 250 grams and 400 grams
  • Sirloin – 250 grams and 400 grams
  • T-bone – 500 grams


Australian 120-day Dry Aged

Good beef cannot be eaten ‘fresh’. You have to age beef to make it tender enough to eat. Aging beef also adds layers of subtle flavours that are variously described as being like blue cheese or truffles. Around thirty-days of dry aging will give you a perfectly tender and flavourful steak.

Yet, cutting-edge chefs all over the world are aging beef for longer periods of time in a search for the ultimate tenderness and elusive flavours that extended aging creates. See if you agree with the chefs of the world that extended aging really does produce a better tasting steak. We offer three cuts of Australian 120-day dry aged steak including:

  • Sirloin – 250 grams and 400 grams
  • Rib Eye – 250 grams and 400 grams
  • T-bone – 500 grams


Australian Wagyu

The famed Wagyu beef comes from just four breeds of cattle in Japan. These four breads are genetically related and yield a beef that has a far greater percentage of omega-3 and omega-6 fatty acids than other beef cattle. Their meat is typified by a high amount of marbling as well.

Australian cattle ranchers have gained a lot of success in importing and breeding these types of cattle and they now have the biggest herd outside of Japan. Australia is now poised to become the leading supplier of Wagyu beef to the Asian market.

Wagyu beef is exploding in popularity because of its tenderness and outstanding flavour quality. If you’ve never tried Wagyu beef, be prepared for a treat. We serve three cuts of Wagyu steak including:

Rib Eye – 250 grams and 400 grams

Tenderloin – 250 grams and 400 grams

Porterhouse – 500 grams


Japanese Kobe

Kobe beef comes from a single strain of Wagyu cattle in born in the Hyōgo prefecture. There are also a number of other requirements it must meet before the meat is certified as Kobe beef. Kobe beef comes from Wagyu cattle, but not all Wagyu cattle have the pedigree to become Kobe beef.

Before 2012, the only way to sample Kobe beef was to visit Japan. Thailand is one of just a few countries that are privileged enough to import it.

It’s considered the crème de la crème of Wagyu beef. Want to taste the world’s best beef? You can do so at the SteakHouse Co. Bangkok.