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SundayLife! sinks its teeth into some prime cuts

Published on Oct 20, 2012 7:35 PM
 
File photo of Prive Grill's Ribeye steak. Straits Times food critic Wong Ah Yoke visited seven top steak eateries – Wooloomooloo, Ruth’s Chris Steak House, Skirt, Prive Grill, Bedrock Bar & Grill, Morton’s and Cut – ordering a ribeye steak done medium-rate at each place. There were evident differences in quality. Most of the restaurants served USDA Prime cuts, the highest grade of American beef, while others served Creekstone Black Angus and Wooloomooloo offered mostly Australian meat. -- PHOTO: PRIVE GRILL

The recent opening of more premium steak restaurants here, on top of established brand names such as Morton’s and Cut, prompted a search for the best steak in Singapore.

Straits Times food critic Wong Ah Yoke visited seven top steak eateries – Wooloomooloo, Ruth’s Chris Steak House, Skirt, Prive Grill, Bedrock Bar & Grill, Morton’s and Cut – ordering a ribeye steak done medium-rate at each place.

There were evident differences in quality. Most of the restaurants served USDA Prime cuts, the highest grade of American beef, while others served Creekstone Black Angus and Wooloomooloo offered mostly Australian meat.

They all differed in flavour and fat marbling, or how evenly the fat is distributed in the meat.

 
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