I am always grateful for your help. PR in charge of Pound, the first mature meat store in Kyoto.
Last time, we introduced the limited quantity lunch that is popular at each steakhouse Pound.
From this time, we will guide you on how to enjoy aged meat steaks in a bowl.
There are 2 ways to order.
(1) From the menu, select your favorite part
Please tell the staff how many pounds you want.
(2) From the aged meat cellar at the store entrance,
You can choose your aging and the condition of the part carefully.
The baking is black and blue
Order in pounds.
[Aim of pound]
1/4 pound = 120 g
1/2 pound = 225 g
1 pound = 450 g
2 pounds = 900 g
3 pounds = 1,350 g
Here is an introduction to the menu.
We have prepared various parts so that you can enjoy eating and comparing.
Soft meat that can be unraveled with chopsticks.
It is the psoas major of the cow. Because it is the least moving part of the meat part,
Red meat that is very soft and has almost no fat. It is considered to be the finest part with a small amount that can be taken from one animal.
It melts softly on the inside of the shoulder loin.
Rare site. Classita, the lower part of the shoulder loin on the side of the rib bone. Among the shoulder loins, the sashimi (marbling) is the best, so it can be served with special roasts. Also known as “Zabton”
Although it is a rose meat, the fibers are easy to loosen and soft.
This is also a rare part, a part of the middle rose is very soft, the taste is firm,
It is a light and elegant taste.
Sweet, juicy and soft.
Steak royal road at the site given the title of “Sir”.
Enjoy artistic marbling
A very rare part of peach meat.
A lot of marbling, tasteful and very soft.
Next time we will continue to introduce the parts that can be enjoyed with steak.