Each steak cut has its own characteristic flavour and texture, giving you a full range of tastes to enjoy. 

Premier chefs know the secret to the perfect steak, regardless of which cut you choose, is the marbling. No one likes a dry, chewy piece of meat, and ample marbling helps ensure every bite will be full of flavour and juiciness.
 
Since 1978, one brand of beef promises – and delivers – flavourful, tender and juicy beef with a premium level of marbling. The Certified Angus Beef brand is the best Angus beef available. It relies on a set of 10 strict quality specifications to consistently deliver superior-tasting beef. The brand’s quality and trademarked logo have become symbols of excellence to chefs and consumers throughout the United States and 45 other countries around the globe.
 
Locally, a number of restaurants serve the brand’s renowned steak cuts. These restaurants take the guesswork out of finding the best steaks on the Islands. You can simply look for the brand’s logo on menus at the Westin Casuarina Resort, Marriott Grand Cayman, Guy Harvey’s Grill, Lone Star Bar & Grill, Lighthouse Seafood & Italian Restaurant, The Brasserie, Alexander Hotel on Cayman Brac and Hungry Iguana on Little Cayman.
 
Local distributor and wholesaler Progressive Distributors Ltd. is the exclusive Certified Angus Beef brand foodservice distributor to these licensed restaurants and hotels.
 
Local retailers also offer the brand’s steaks for you to cook and enjoy at home. Those retailers are Foster’s, Kirk’s and Hurley’s.
 
Each steak cut has its own characteristic flavour and texture, giving you a full range of tastes to enjoy.
 
Strip steak, also called New York strip or Kansas City strip. It is lean and tender, and famous for its classic, robust beef flavour. It’s most familiar as a boneless cut, but a bone-in strip steak offers even more intense flavour.
 
T-bone steak consists of both the strip steak and the tenderloin, connected by a T-shaped bone. Many steak lovers consider it to be the best of both worlds as it provides the rich, full flavour of a strip steak, as well as the incredible tenderness of the tenderloin. Porterhouse steak is a larger version of the T-bone.
 
Tenderloin or Filet Mignon is the most tender cut of beef and offers gentle melt-in-your-mouth flavour. Chefs like to add signature sauces and toppings; however it is succulent just as it is. Filet is also one of the leanest cuts.
 
Top Sirloin is lean, yet juicy, and full of intense beef flavour. This well-balanced steak offers a good value with exceptional taste.
 
Ribeye steak, sometimes called Delmonico steak, or cowboy steak if the bone is left in, is rich and juicy with robust flavour and generous marbling throughout. It is also one of the most flavourful and tender beef cuts.
 
Prime Rib, just like the ribeye, has abundant marbling for mouth-watering flavour. It’s usually herb crusted to seal in natural juices and flavours, then slow roasted for incredible tenderness.
For more information, visit certifiedangusbeef.com