Luto ni Lendrea and my pampagana.

10/12/2025

Melt in you mouth steaks

Meltique Rib eyed

2 to 4 cuts

1 kilo

Sold in vacuum-sealed packages

Php 1699 to 1799

Meltique steak is an ribeye cut enhanced with vegetable fat injection, a process that creates a consistent marbling effect and imparts a tender, juicy, melt-in-your-mouth texture similar to Wagyu beef. This technique ensures the steak remains moist and tender even after cooking or reheating, providing a rich, flavorful experience when pan-seared, grilled, or oven-roasted.

Cooking meltique beef
* Cooking method: Use quick cooking techniques like pan-searing or grilling to retain the beef's tenderness.

* Overcooking: Avoid overcooking, as the fat melts easily and can affect the final texture.

* Seasoning: Simple seasoning with salt and pepper is often sufficient, as the injected fat provides a savory flavor.

10/12/2025

Celebrating my 4th year on Facebook. Thank you for your continuing support. I could never have made it without you. 🙏🤗🎉

03/11/2025

03/11/2025

Wet butter-aged steak🥩🥩🥩

2 to 5 cuts

2 cuts : 1 to 1.5 inch Thick
4 cuts : .75 inch Thick
5 cuts: .5 inch Thick

Php 1599 to 1799

A wet butter-aged steak is an experimental aging process that combines the moisture retention of wet aging with the flavor infusion of butter aging. This technique differs from traditional wet or dry aging by encasing the steak in a layer of butter, which acts as a protective barrier to minimize moisture loss and impart a rich, buttery flavor into the meat.

✅ Butter aging: By covering the steak in butter, the meat is protected from air exposure, similar to a vacuum seal. This barrier prevents the exterior from drying out, eliminating the trim loss of dry aging, while allowing the meat's natural enzymes to break down muscle fibers and tenderize the steak. Over time, the fat from the butter can also infuse the meat.

✅ Tenderness: The butter provides an air-impermeable layer that traps moisture inside the meat, allowing for effective tenderization with minimal moisture loss.

✅ Flavor: The flavor will be different from both wet and dry aging. You can expect the rich, creamy flavor of the butter to blend with the natural beefiness. Some culinary enthusiasts experiment by infusing the butter with herbs like thyme and rosemary for added flavor.

✅ How to cook a wet butter-aged steak

🥩Season: Apply your desired seasonings, such as salt and pepper.

🥩Sear: Heat a cast-iron skillet to medium-high heat with a little oil. Sear the steak on all sides until a dark, flavorful crust forms.

🥩Baste: Add fresh butter along with aromatics like garlic and herbs to the skillet. Tilt the pan and spoon the foaming butter over the steak to further infuse it with flavor.

🥩Rest: Let the steak rest for 5–10 minutes before serving. This allows the juices to redistribute for a tender, juicy result.

03/11/2025

Australian premium ribeye🥩

Australian premium ribeye is a highly marbled, flavorful cut of beef. These steaks are often grass-fed and then grain-finished to develop the rich marbling that is characteristic of a premium steak. Features intricate marbling, which is the intramuscular fat that melts during cooking to provide moisture, flavor, and tenderness is also highly tender and flavorful, offering a premium experience.

30/10/2025

Wet butter-aged steak🥩

2, 3,4,5 cuts per kilo.

A wet butter-aged steak is an experimental aging process that combines the moisture retention of wet aging with the flavor infusion of butter aging. This technique differs from traditional wet or dry aging by encasing the steak in a layer of butter, which acts as a protective barrier to minimize moisture loss and impart a rich, buttery flavor into the meat.

✅ Butter aging: By covering the steak in butter, the meat is protected from air exposure, similar to a vacuum seal. This barrier prevents the exterior from drying out, eliminating the trim loss of dry aging, while allowing the meat's natural enzymes to break down muscle fibers and tenderize the steak. Over time, the fat from the butter can also infuse the meat.

✅ Tenderness: The butter provides an air-impermeable layer that traps moisture inside the meat, allowing for effective tenderization with minimal moisture loss.

✅ Flavor: The flavor will be different from both wet and dry aging. You can expect the rich, creamy flavor of the butter to blend with the natural beefiness. Some culinary enthusiasts experiment by infusing the butter with herbs like thyme and rosemary for added flavor.

✅ How to cook a wet butter-aged steak

🥩Season: Apply your desired seasonings, such as salt and pepper.

🥩Sear: Heat a cast-iron skillet to medium-high heat with a little oil. Sear the steak on all sides until a dark, flavorful crust forms.

🥩Baste: Add fresh butter along with aromatics like garlic and herbs to the skillet. Tilt the pan and spoon the foaming butter over the steak to further infuse it with flavor.

🥩Rest: Let the steak rest for 5–10 minutes before serving. This allows the juices to redistribute for a tender, juicy result.

29/10/2025

21/10/2025

Premium Beef wagyu.

17/10/2025

Alaminos longa❗️
So garlicky and Crunchy.
Sooooo yummies

Luto ni Lendrea and my pampagana.

16/10/2025

Australian flat iron
Wet butter-aged steak
5 to 6 cuts

Php1380