The Hong Kong Launch of
US Free-Raised STRAUSS BEEF
with Guest Chef Craig Couper, Executive Chef at
Michael Jordan’s Steak House (Chicago)

InterContinental Hong Kong’s popular STEAK HOUSE winebar + grill continues its series of exclusive specialty beef promotions showcasing top quality beef from artisanal farms around the world.

From July 9 – August 31, enjoy a selection of specialty menu items featuring US Free-Raised STRAUSS Beefavailable exclusively in Hong Kong at InterContinental Hong Kong’s STEAK HOUSE winebar + grill.

InterContinental Hong Kong is the first international hotel and THE STEAK HOUSE winebar + grill is the first international restaurant to feature STRAUSS 100% grass-fed* and grass-finished** beef on the menu. Through August, 31, it is available exclusively in Hong Kong at InterContinental Hong Kong’s STEAK HOUSE winebar + grill.

Craig Couper, Executive Chef of Michael Jordan’s Steak House in Chicago will be at InterContinental Hong Kong’s STEAK HOUSE winebar + grill from July 9 – 13 to present a special 4-course menu (at HK$1,288 per person) showcasing STRAUSS BEEF. His special dishes can also be ordered à la carte over these dates.

Click here for Guest Chef Craig Couper’s Menu (which is available from July 9-15).

 

The STRAUSS farmers carefully tend their cattle and land, producing authentic heritage-bred cattle. The cows grow up 100% grass-fed* and grass-finished** on open pasture, and graze slowly and patiently without any antibiotics or growth hormones. The resulting beef not only has a balanced marbling, it is low in saturated fat, cholesterol and total fat, with a good source of naturally occurring Omega 3.

Grass-fed * refers to cattle that were started on a grass diet and may receive supplemental grain feed or are finished on a fully grain-based diet. “Grass-fed” cows are not necessarily pasture-raised.

Grass-finished** refers to grass-finished beef that comes from cattle that ate nothing but grass and forage for their entire lives.

The STRAUSS Free-Raised Angus Beef Menu will be available at THE STEAK HOUSE winebar + grill from July 16 – August 31.

StarterAngus Free-Raised Beef Steak Tartare  (made with “STRAUSS” Angus Beef Tenderloin, Hand Made Potatoes Chips & Arugula Sauce: HK$328

CHOICE OF “STRAUSS” ANGUS BEEF FROM THE CHARCOAL GRILL
Angus Free-Raised Beef Tenderloin 8oz HK$958

Tenderloin has a fine, buttery flavour with a lean, crunchy texture. It’s a great choice if you enjoy a crispy steak.

Angus Free-Raised Beef Striploin 12oz HK$798 
Striploin has a strong meat flavour, good texture or chewier. It is the tastiest steak amongst the others.

Angus Free-Raised Beef Ribeye 12oz HK$798
Ribeye is one of the most tender and flavourful steaks with a fine grain and generous marbling.

Side Orders

Baked Idaho Potato “Nachos Style”, Cheddar Cheese, Applewood Bacon, Avocado Cilantro Cream HK$98
Grilled Corn on Cob Skewer, Glazed with Barbeque Vinegar HK$98

Dessert
Summer Sundae (Raspberry & Low Fat Yogurt Sherbet, Kaffir Lime Jelly, Fresh Raspberries & Whipped Vanilla Cream HK$138

 

Strauss Beef

About STRAUSS Beef

The 3rd generation Strauss family farmers are passionate about the grass they grow; they take pride in their craft, driven by a strong ethical commitment to improve the welfare of their animals and the environment for the future. Their all-natural, biological, soil-balancing methods were created to “go beyond” organic. Born and raised in the US, the cattle are 100% grass-fed on open pastures (never feedlots) and are free of any antibiotics or growth hormones. Their farmers are also experts in the art of grass finishing — grazing their cattle slowly and patiently, to produce authentic, great-tasting, tender, marbled grass-fed beef for consumers and their families to savour.

  • STRAUSS grass-fed beef is the highest quality, most exclusive grass-fed beef in the USA.  Less than 250 animals a week are processed for STRAUSS’s exclusive programme at the Cargill 9400 plant.  Of those, approx. 150 head per week will make the Choice and higher grade, which is what is sourced by Meats by Linz.
  • The STRAUSS BEEF featured at THE STEAK HOUSE winebar + grill is produced from a single plant – ensuring quality and consistency of every primal piece. Each primal has been shipped in a printed, labeled bag that has all the raising standards printed on the film. Each box shows the point of origin – the Cargill 9400 packing plant, who custom process STRAUSS premium quality grass fed beef for the Strauss family.
  • The cattle are raised in the heart of America’s upper Midwest, by independent family farmers.  Beef cattle are approximately 28 months old when market ready. They are allowed time to mature more slowly so that their marbling can develop naturally, while the low-stress pasture-raising preserves their tenderness till market time.
  • STRAUSS only accepts heritage-bred English breeds; and its farmers never utilise antibiotics or growth hormones to raise STRAUSS grass-fed beef cattle.

www.straussbrands.com

About Craig Couper, Executive Chef, Michael Jordan’s Steak House
Inside downtown’s InterContinental Chicago sits a restaurant with a very famous name.
This name, Michael Jordan, invokes greatness at its sheer mention and brings pride to the city. Michael Jordan’s Steakhouse (505 N. Michigan) is one of the go-to spots on Michigan Avenue.  Since opening in 2011, Michael Jordan’s Steak House Chicago is known for offering fine dining in a relaxed, approachable backdrop, featuring hand-selected, mouth-watering, prime, dry-aged beef and seasonal ingredients, as well as a wide range of fresh, top-quality seafood.

 

Craig Couper, Executive Chef, who has more than 10 years of experience in the culinary world, oversees the kitchen, development of new dishes, and overall operations for the famed Michigan Avenue steakhouse. An Illinois native, Chef Craig Couper’s love for the culinary world began at just 11 years old, when he was already religiously reading the Chicago Tribune food section and restaurant reviews and anxiously awaiting the new issues of Bon Appetit andGourmet each month. After graduating high school, he attended the Culinary Institute of America in Hyde Park, New York and held positions at the University Club of Rockford, The Haymaker in Poughkeepsie, NY and Capital Grille in Chicago and Lombard before joining the team at Michael Jordan’s Steak House in 2011 as Executive Sous Chef.

 

About THE STEAK HOUSE winebar + grill 
THE STEAK HOUSE winebar + grill is a haven for meat lovers with prime cuts of the world’s finest meat, seared to perfection on Hong Kong’s only charcoal grill. The restaurant also has an elaborate garden fresh salad bar and an eclectic selection of condiments including twelve specially blended mustards and eight exotic rock salts. An intimate winebar features over 480 superb international wines.

THE STEAK HOUSE winebar + grill is open daily for dinner and on Saturdays and Sundays for the Weekend Semi- Buffet Lunch.

For reservations, please call +852 2313 2323 or e-mail: fb.hongkong@ihg.com

InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong

Categories: food holiday

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