THE STEAK HOUSE WINEBAR + GRILL PRESENTS
AUSTRALIAN BLACKMORE WAGYU
January 8 – February 28, 2018
InterContinental Hong Kong’s popular STEAK HOUSE winebar + grill launches the year with the first in a series of exclusive specialty beef promotions showcasing top quality beef from artisanal farms around the world.
From January 8 – February 28, enjoy a selection of specialty menu items featuring Australian Blackmore Wagyu, acclaimed as the “Best Australian Wagyu Beef in the World”. It is an award-winning, internationally recognised producer of 100% Full-blood Wagyu beef.
All of the Blackmore Wagyu beef has a grading of 9 and 9+ (the very highest grading from the AUS-MEAT Australian Standard). The founder/owner David Blackmore monitors every stage of the animal’s life, from conception to plate, to ensure a consistent and quality product - the result of a natural slow process that takes four years for the production life-cycle. This sets Blackmore apart from most other Wagyu brands, as it breeds feeds and markets all of its own animals.
The specialty STEAK HOUSE Blackmore Wagyu Menu includes:
Air dry-aged Wagyu Platter of Wagyu Bresaola, Wagyu Coppa and Wagyu Pastrami (HK$328)
AUSTRALIAN BLACKMORE WAGYU FROM OUR CHARCOAL GRILL
Grade 9 Beef Tenderloin: 6OZ (HK$ 1,390) / 8OZ (HK$1,790)
Grade 9 Beef Striploin: 9OZ (HK$1,850) / 12OZ (HK$2,480)
Victorian Blueberry Pie with refreshing Sherbet & Vanilla Soft Whipped Cream (HK$138)
Click here for the Menu.
*The Blackmore Wagyu Menu is not available on February 14 & 17.
About Blackmore Wagyu
Known as the “Best Australian Wagyu Beef in the World”, Blackmore Wagyu is an award winning, internationally recognised producer of 100% Full-blood Wagyu beef. The founder, David Blackmore pioneered the production of 100% Full-blood Wagyu beef in Australia, having imported more than 80% of the Wagyu genetics into Australia between 1992 and 2004. Blackmore Wagyu is a family owned and run business that has been in operation for over 25 years. Its premium Wagyu product is marketed to gourmet butchers and high-end restaurants domestically and is also exported to 14 countries. David Blackmore monitors every stage of the animal’s life, from conception to plate, with care and accuracy to ensure a consistent and quality product. Blackmore Wagyu’s supply chain, which is a natural slow production process, takes four years to complete – giving Blackmore greater control over all stages of the production life-cycle. This sets it apart from most other Wagyu brands, as it breeds feeds and markets all of its own animals. Its cattle are not diluted with any other breeds, as it only uses 100% full-blood Wagyu genetics. Its beef represents only the highest grade of 9 and 9+ (which is the AUS-MEAT Australian Standard). It guarantees authenticity through DNA parent verification. It also collects and maintains extensive data records on all stages of production. Recognising its ethical obligation to its animals, customers and the environment, Blackmore Wagyu has also developed an environmentally sustainable supply chain.
For more information, visit: www.blackmorewagyu.com
About David Blackmore
David Blackmore, the founder of Blackmore Wagyu, is a fifth generation farmer who has studied Japanese genetics and methodology when breeding, raising and farming Wagyu animals. His passion and dedication to all areas of the production life-cycle has led to the creation of one of the most premium Wagyu products in the world. Since 1988, David Blackmore’s goal has always been to develop a sustainable production process, which produces a consistent quality product, unmatched by any other producer in Australia. David Blackmore is one of the few Westerners privileged to be invited to Japanese agricultural research centres, universities, prominent breeder farms, feed facilities and processing plants. He is also the proud recipient of the 2012 Livestock Producer of the Year Award.
About THE STEAK HOUSE winebar + grill
THE STEAK HOUSE winebar + grill is a haven for meat lovers with prime cuts of the world’s finest meat, seared to perfection on Hong Kong’s only charcoal grill. The restaurant also has an elaborate garden fresh salad bar and an eclectic selection of condiments including twelve specially blended mustards and eight exotic rock salts. An intimate winebar features over 420 superb international wines. Throughout 2018 THE STEAK HOUSE winebar + grill will be featuring exclusive specialty beef promotions showcasing top quality beef from artisanal farms around the world.
Upcoming promotions include:
March-April: Miyazaki Beef from Japan
Although Miyazaki beef is more popular in Japan than internationally, it is actually one of the best wagyus due to the unique weather and terroir of the Miyazaki Perfecture, which is the second largest producer of Japanese Wagyu.
May-June: Limousin Beef from France
The Limousin region of France produces one of the best organic beefs. The selected cuts will include a 4-week dry-aged beef which has a unique texture and flavour.
Reservations and Enquiries
For further information and restaurant reservations, please contact:
Restaurant Reservations Centre
Tel: +852 2313 2323
Saturday / Sunday
For further press information, please contact:
Carole L Klein
Executive Director of PR & Communications
InterContinental Hong Kong
Tel : (852) 2313 2335
Fax : (852) 2721 5964
E-mail : firstname.lastname@example.org