Chilled Stockyard Grain-Fed Angus… | 🦆The Bow Tie Duck Manila
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Pre-ordered Chilled Stockyard Grain-Fed Angus Tenderloin (Australia) 220g by Makati Shangri-La

Fine-Grained, Lean, Tenderness

Ten­der­loin from Stockyard’s Long Fed Gold Angus cows makes for one of the ten­der­est Aus­tralian steaks around. Your order comes with a side of mush­rooms, mashed pota­toes, and a sauce of your choice. Only avail­able for Sat­ur­day deliveries.

TAST­ING NOTES FROM THE CURATOR

Cut from the short loin of the cow, a non-weight­bear­ing part of the ani­mal, ten­der­loin (also called filet in France and fil­let in Eng­land) is very lean and ten­der. The meat is lean, usu­al­ly trimmed of all fat and con­nec­tive tis­sue, ren­der­ing it per­fect for dif­fer­ent cook­ing methods.

Stockyard’s steaks come from beef that has been fed a spe­cial grain diet for at least 200 days before pro­cess­ing. Con­sum­ing local­ly sourced wheat, bar­ley, and sorghum imparts the fla­vors of the land into the steaks — with­out any growth enhancers or GMOs thrown into the mix.

PREPA­RA­TION OR PAIRINGS

Your ten­der­loin steak arrives chilled, nev­er frozen. It’s ready for a quick pan-sear or even a good grilling — best served rare or medi­um-rare. This steak is delight­ful with a good crust on the sur­face and you hard­ly ever need more than a lit­tle sea­son­ing. Please see the cook­ing instruc­tions card that comes with your order. For your sauce, you can choose from green pep­per­corn sauce, mush­room sauce, blue cheese sauce, or nat­ur­al beef jus. 

Wine with soft­er tan­nins work best here, so pour your­self a glass from Bor­deaux or a clas­sic Cal­i­forn­ian Caber­net Sauvi­gnon. For some­thing a lit­tle dif­fer­ent, try an Argen­tin­ian Malbec.

A STEAK OF MANY CUTS

The ten­der­loin actu­al­ly comes in three main cuts: the rump area, the cen­ter-cut, and the tail. The rump area yields large, thin cuts, and is suit­able for carpac­cio. The cen­ter-cut is the most con­sis­tent in size, and this is where the choic­est ten­der­loin steaks come from. Three or four cuts from this area are con­sid­ered filet mignon. A dou­ble or triple filet mignon is what we call the chateaubriand and the nar­row­er end of the ten­der­loin cen­ter-cut yields the small but thick tour­na­dos. And the tail? Due to its incon­sis­tent siz­ing, this is where the small, ten­der cuts for stews like Beef Stroganoff come from.

MADE WITH LOVE BY MAKATI SHANGRI-LA

With three glob­al culi­nary and gas­tron­my R&D cen­ters in Chi­na, the Shangri-La brand has always been at the fore­front of bring­ing lux­u­ri­ous Asian hos­pi­tal­i­ty and culi­nary expe­ri­ence to the Philip­pines and the world at large.

Bring home the fla­vors of this time­less 5‑star hotel at the heart of Makati City with Makati Shangri-La’s selec­tion of chilled steaks. Made with the utmost care and com­mit­ment to qual­i­ty, these steak kits are pre­pared every Sat­ur­day morn­ing by the chefs of Makati Shangri-La and deliv­ered to you by The Bow Tie Duck. They arrive at your home in spe­cial insu­lat­ed pack­ag­ing, chilled and ready to use as soon as they arrive. Each steak kit comes with spe­cial instruc­tions to guide you in the process of cook­ing the steak and your sides. 

Storage Instructions

We encour­age that you enjoy your steak kits as soon as they arrive. If you need to store them, place then in the chiller for no more than 24 hours. Once you’re ready, cook them up and enjoy their silky, ten­der goodness! 

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All over the world

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Delivery at your place

Upon order, our logistics ducks will prepare your delicacies and our delivery partner will come to you with your items in an insulated box.