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Black Mountain® 21D WET-Aged Premium Angus Cowboy Steak, USDA Choice Grade (Corn-fed)
Aged Angus BeefCowboy steak, also known as a bone-in ribeye or tomahawk steak, is a thick, juicy cut of beef that is prized for its intense marbling and tender texture.
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Black Mountain® 21D WET-Aged Premium Angus New York Strip Steak, USDA Choice Grade (Corn-fed)
Aged Angus BeefThe strip steak is known by many names: New York Strip steak, Ambassador steak, Strip Loin steak, Kansas City Strip, Club steak, or the Omaha Strip… but most people call it New York Strip.
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Black Mountain® 21D WET-Aged Premium Angus Porterhouse End Cuts, USDA PRIME Grade (Corn-fed)
Trimmings and End CutsA Porterhouse Steak is a premium cut of steak coming from the short loin portion of the cow. When wet-aged, porterhouses develop an even more rich and memorable flavor. Wet aging is a technique where we place our beef in vacuum-sealed bags, which prevents moisture from evaporating.
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Black Mountain® 21D WET-Aged Premium Angus Porterhouse Steak, USDA PRIME Grade (Corn-fed)
Aged Angus BeefA Porterhouse Steak is a premium cut of steak coming from the short loin portion of the cow. When wet-aged, porterhouses develop an even more rich and memorable flavor. Wet aging is a technique where we place our beef in vacuum-sealed bags, which prevents moisture from evaporating.
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Black Mountain® 21D WET-Aged Premium Angus Rib Eye Steak, USDA PRIME Grade (Corn-fed)
Aged Angus BeefWet-Aged Rib Eye Steaks has a fresher, more subtle beef flavor and aroma compared to the concentrated, in-your-face beefiness of dry-aged steaks. Coupled with the essential attributes of a Prime Grade Beef, the result is excellence in tenderness and juiciness.
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Black Mountain® 21D WET-Aged Premium Angus T-Bone Steak, USDA PRIME Grade (Corn-fed)
Aged Angus BeefSmaller than the Porterhouse but delivers the same optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled or broiled.
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Black Mountain® 21D WET-Aged Premium Angus Tomahawk Steak, USDA Choice Grade (Corn-fed)
Aged Angus BeefThe Tomahawk Steak is essentially a ribeye beef steak specifically cut with at least five inches of rib bone left intact and frenched.
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Black Mountain® 28D DRY-Aged Premium Angus Rib Eye Steak, USDA Choice Grade (Corn-fed)
Aged Angus BeefDry-aged Rib Eye has an umami taste. This is a rich, dense, flavorful taste. Sometimes, people will commonly associate the taste with subtle hints of other delicious flavors like blue cheese or nutty.
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Black Mountain® Premium 21D WET-Aged Angus Rib Eye Steak, USDA Choice Grade (Corn-fed)
Aged Angus BeefWet-Aged Rib Eye Steaks has a fresher, more subtle beef flavor and aroma compared to the concentrated, in-your-face beefiness of dry-aged steaks. Coupled with the essential attributes of a Prime Grade Beef, the result is excellence in tenderness and juiciness.
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Bridor® Savoureux Pain Au Chocolat
Imported BeveragesThis pain au chocolat combines the intense flavors of pure cocoa with the subtlety of a pure-butter puff pastry: crisp on the outside, soft on the inside. It can be enjoyed at any time of the day for pleasure, indulgence or energy.
BAKING INSTRUCTIONS:
- Defrost approximately 30-45 minutes at room temperature.
- Bake approximately 16 to 18 minutes at 165 – 170°C, open damper.
- Let it rest for 1 minute at room temperature.
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Bridor® Savoureux Plain Butter Croissant
Imported BeveragesA croissant with delicate tastes and exceptional pastry layers, made exclusively with pure butter.
BAKING INSTRUCTIONS:
- Defrost approximately 30-45 minutes at room temperature.
- Bake approximately 16 to 18 minutes at 165 – 170°C, open damper.
- Let it rest for 1 minute at room temperature.
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Bridor® Viennese Mini Pain Au Chocolat
Imported BeveragesThis mini pain au chocolat combines the intense flavors of pure cocoa with the subtlety of a pure-butter puff pastry: crisp on the outside, soft on the inside. It can be enjoyed at any time of the day for pleasure, indulgence or energy.
BAKING INSTRUCTIONS:
- Defrost approximately 30-45 minutes at room temperature.
- Bake approximately 16 to 18 minutes at 165 – 170°C, open damper.
- Let it rest for 1 minute at room temperature.
- G/F NorthPark Building, U. N. Avenue Mandaue City
- Mon to Fri, 8:30am to 5:30pm
- Sat, 9am to 4pm
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