The Various Cuts Inside Council Oak Steaks & Seafood Butcher Shop

Step foot inside Council Oak Steaks & Seafood and you’ll be greeted by a smiling face and a colorful butcher shop decorated with various cuts of meat.

Council Oak offers USDA Prime and Choice Steaks that are either dry or wet aged. You may ask, what’s the difference?

USDA Prime is the superior grade that offers a juicy, tender and flavorful texture. This steak has the highest degree of fat marbling and is derived from younger beef.

USDA Choice is the second highest grade of beef that typically has less fat marbling than the Prime cut. Choice is a quality steak particularly if it is a cut that is derived from the loin and rib areas of the beef such as tenderloin filet or rib steak. The texture of this steak is coarse versus tender.

Dry Aged is the traditional process of placing an entire carcass or wholesale cut in a refrigerated room for 21 to 28 days at 32-34 degrees Fahrenheit and 80-85 percent relative humidity with an air velocity of 0.5 to 2.5 minute/second. This aged process results in a brown-roasted beefy flavor steak.

Wet Aged is the aging of meat in vacuum bags under refrigerated conditions of 32-34 degrees Fahrenheit. This aged process results in a metallic flavor steak.

Now that you know the different steak lingo, it’s time to pick out your preferred cut. Here are the different types of meat that Council Oak Steaks & Seafood butcher shop has to offer. Don’t forget, if you’re under the weather and want to take one home to cook, the butcher is happy to package your dinner up to go! Ask about our signature steak sauce, also available for sale to enhance your dinner.

New York Strip – Dry Aged for 21 days

Porterhouse – Dry Aged for 21 days

Ribeye – Dry Aged for 21 days

Lamb – Dry Aged for 14 days

Veal – Wet Aged for 7-14 days

Pork – Wet Aged

Bone-In New York Strip – Aged for 40-60 days

Filet Mignon

Information courtesy of National Cattlemen’s Beef Association & Seminole Hard Rock Hotel & Casino Tampa