THE STEAK HOUSE winebar + grill at InterContinental Hong Kong continues its quest for the world's best beef, with the goal of offering its patrons the opportunity to experience the highest quality beef sourced from all corners of the world.

In 2019, the hotel's Executive Chef Maxime Luvara and STEAK HOUSE Chef Chiu Ming Chan continue their global expedition to discover the ”best of the best” beef from artisanal farms including Nagasaki Wagyu from Japan (January-February); Mayura Wagyu from Australia, also known as Chocolate-Fed Wagyu (March-April); Linz Heritage Angus Dry Aged Prime from the USA (May-June); Hanwoo Beef from Korea (July-August); Spanish Ox & Beef (September-October) and Tottori Wagyu from Japan (November-December).

From January 7 – February 28, our STEAK HOUSE Chef Chiu Ming Chan has selected three premium cuts of the award-winning Nagasaki Wagyu – including tenderloin, striploin and short rib.

Nagasaki Wagyu beef features an exquisite balance of red meat with umami that is unique to beef and fat, with a mild taste, soft texture and juicy fat that makes it melt in your mouth.

Enjoy this exclusive beef at THE STEAK HOUSE winebar + grill with Nagasaki premium oysters, seasonal vegetables from the region including eggplant teriyaki and sweet potato croquette.  For the perfect ending of your Japanese Wagyu dining experience, try the Japanese soufflé pancake.

Click here for the Nagasaki Wagyu Menu.

What is “Nagasaki Wagyu”?
“Nagasaki Wagyu” refers to Japanese beef cattle breeds produced in the Nagasaki Prefecture, which includes numerous isolated islands and peninsulas with complex coastlines. All these cattle are raised with painstaking and loving care in an ideal climate where it is relatively cool in summer and relatively warm in winter. The presence of Wagyu cattle in Nagasaki dates back to the Yayoi Era, 2,200–2,300 years ago, as evidenced by cattle bones and teeth excavated from remains in Nagasaki. It is believed that Wagyu cattle originated in Nagasaki.

Nagasaki Wagyu beef features an exquisite balance of red meat with umami that is unique to beef and fat, with a mild taste. The beef's soft texture and juicy fat makes it melt in your mouth. In terms of health-promoting benefits, the beef contains a variety of nutrients, such as oleic acid that helps prevent atherosclerosis and reduce LDL cholesterol. The tryptophan is effective in activating your brain. The leucine stimulates muscle growth; and the carnitine enhances fat-burning.

Wagyu production in Nagasaki Prefecture
Nagasaki Prefecture has long been one of the leading beef cattle producers in Japan. Calves are raised mainly on isolated islands and Kenhoku area and beef cattle are produced mainly on the mainland of Nagasaki. As of 2017, a total of 2,640 cattle farmers were raising 77,000 head (including beef cattle and breeding cattle). Nagasaki Wagyu cattle are produced by mating excellent breeding cows with Japan's top-level bulls in terms of marbling and the ability to gain weight.

Nagasaki Wagyu's premium quality
The National Competitive Exhibition of Wagyu (Zenkoku Wagyu Noryoku Kyoshinkai), known as the Wagyu Olympics, is a five-yearly event where breeders of Wagyu from all over Japan compete for recognition and fame. At the 10th event in 2012, Nagasaki Wagyu was recognised as the best quality breed for meat in various aspects, including the degree of marbling. It won the Prime Minister's Award (top prize) in the category of best beef cattle. At the 11th event in 2017, Nagasaki Wagyu once again won the special prize for its excellent form of marbling.

Hygiene and quality management of Nagasaki Wagyu
Nagasaki Wagyu producers not only seek to deliver the deliciousness of beef but also focus on excellent hygiene and quality management of their cattle. Each of the Nagasaki Wagyu cattle is assigned a 10-digit individual identification number, under which information about it (e.g. its date of birth, sex, mother cow's history, fattening period, slaughterhouse, date of slaughter) is stored in the management system. This system can identify the location of production, help prevent food fraud and ensure traceability in the event of food safety problems.

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
www.hongkong-ic@intercontinental.com

Please click here for images of the Nagasaki Wagyu.

Please click here for images of THE STEAK HOUSE winebar + grill.

For further press information, please contact:

Carole L. Klein
Executive Director of Public Relations & Communications
InterContinental Hong Kong
Tel: (852) 2313-2335 / Fax: (852) 2721-5964
E-mail: carole.klein@ihg.com