Steak is king. The flavour, tenderness, and juiciness equal no other meat. It has always been the quality and love for what we do.
Steiku Haoss restaurants take pride in the excellent quality of meat. The skilled butcher team sources, ages and do other prep work, but they let their meat do the talking. And because the restaurant buys meat in primal cuts, customers are free to choose a steak cut in any size.
Most of the steaks served at Steiku Haoss are not marinated but aged for 7-30 days. Before steak cuts lands on diners’ plates, they travel from Australia, New Zealand, Argentina, Brazil, Denmark, and Latvia to give an authentic, local experience.
“Aged beef is the signature dish and a customer favourite at Steiku Haoss. Locally sourced beef sirloin and entrecôte are dry-aged in-house for 21 days in a specially designated dry-aging fridge. Our regular customers are also fond of our Baltic beef tenderloin (aged for 7 days) and 28-day dry-aged Black Angus from Australia,” proudly says head chef Kristaps Jauja.
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