Tony Roma is horrible. But then again, I may have over the top expectations after having USDA Prime steak in UK. Why did I think Tony Roma is horrible? Well, I always have my Rib-Eye medium-rare. The medium-rare rib-eye at TR is, well, purple not pink. It was also very rubbery and difficult to chew.

VERY MUCH UNLIKE A USDA PRIME.

Then again, you can't expect that kind of melt in your mouth quality of a USDA prime for less than RM 100.

Anywhere I can get USDA Prime? Angus beef is nothing compared to USDA Prime because it's grass fed. Corn fed is what you want, because it increases marbling and flavour. Grass fed cows are leaner and less flavoursome.

I have to try this Maredo Steakhouse. It has to be good because it's Argentinian right? LOL.

raist86, I feel your pain. I was looking for a big chunk of rib-eye to work on as well. The big supermarkets do not sell it (Jusco, Tesco, Coldstorage) and it's quite disappointing.

You would have to find a specialist butcher. It would be quite difficult to find in Malaysia, though. When you do, please drop me a PM so I can buy steaks too!

@Liuism: No.

@raist86: Cheers, check it out and get back to this forum!

Fillet mignon is a yawner! The most boring cut, the only reason it's so famous is because you can't go wrong with it.

I had a solid rib-eye the other day at The Palm (in London). Great size (14oz; which is 400g). The best USDA Prime steak I've had. Just about crispy charred outside and well medium rare inside. Extremely marbled beyond belief you could mistake this for a Kobe.

My friend was kind enough to offer to take the tab as a present for my birthday. Quite expensive I must say, but you can't find anything remotely close to it in Malaysia (I've tried).

C-Note: Awaiting your review on either place. Please keep an eye out for USDA prime cuts.

If describing steak, I would guess that 120 days means 120 days of ageing. Could mean something else though.

Usually it's 28, but sometimes you get 6wks and even longer, 8 wks. 120 days is about 4 months which is ages! In a temperature controlled steak freezer, it can be aged for quite a bit depending on the quality of the meat.

Wagyu is just the breed of cow. Kobe must be bred in Japan (more specifically, Hyogo Perfecture). What you're getting is Kobe-style beef which is like, fake Kobe but made with the same cattle breed.

It seems that this place has USDA choice, which isn't great but better than most. I hope you have a great time.

what's QBA? Prime has USDA Prime, I just checked online (they only recently have a menu online). You can just ask whether they serve, or check their menus. If they have USDA Prime they would openly advertise it because it is difficult to acquire, only 2% of total beef products.

Ergh, Mad Cow? Not particularly concerned if you're eating USDA quality.

Oh great

just checked their menu online http://www.westindining.com.my/uploads/con...58361812486.pdf

Doesn't seem to hold USDA prime. But I'm definitely going to Prime on my next trip back despite my dad's negative review of the place. A bit of a small serving though, 8oz, I'm more used to big servings about 10oz to 12oz. 14oz is a hearty serving which would fill me up good.

AFAIK, USDA Prime beef means it's sourced from USA.

Kobe is a different grading system.

My lord this Jarrod & Rawlins place looks awesome!

Thanks for the recommendation

But you didn't order steak.

disappointing. What was lacking in their steaks?

*tishaban: I heard of meatworks, my friend just showed it to me the other day.

A good (dare I say, best) RibEye steak in UK costs £45, but the whole meal including wine, dessert and starter ended up with £85 per head.

So I have to say, PRIME's pricing is pretty spot on @ RM140 for 8oz, if they allow custom orders for 12oz, I would be pretty pleased.

@michanz: Not saying I wouldn't try J&R, I would definitely make it a point to visit. Looks appetising to see your cuts before you feast.

400grms is 14oz.

14oz is a monster serving!

with starter, platters to share and dessert, you'd be fatter than when you started.

That's because Germany and Denmark are not known for their steaks. Rather, they are great for pork chops and sausages.

Steaks are best in America. London has some pretty good ones as well but they are air flown into UK as well. The Angus beef is an overrated meat, which is why USDA Prime is preferred over Angus.