Advancing into the Aged Beef Market: Wang steak Launches Wet-Aged Ribeye with Angus Black Cattle

▲ The flame-grilled wet-aged ribeye weighs 35 ounces. (Photo / Huang Shiyuan)

Reported by Huang Shiyuan / Taipei

With the Golden Horse Awards approaching, the organizers have partnered with the restaurant brand Wang Steak for the first time, offering a range of dishes at the opening ceremony reception and the red carpet reception during the awards ceremony. Alongside signature dishes such as Wang’s famous beef short ribs, Wang Steak has also specially crafted a flame-grilled wet-aged ribeye made from PRIME-grade Angus black cattle and wet-aged — this being the brand’s first wet-aged steak offering.

Zheng Liteng, General Manager of Wang Steak, stated that the flame-grilled wet-aged ribeye weighs 35 ounces. To coincide with the film festival’s promotional period, it is now available for trial at the Banqiao County Civic Boulevard branch, Taichung Wenhua Heart branch, and Tainan Zhonghua East branch, with a full launch across Taiwan starting November 28. In addition to the flame-grilled wet-aged ribeye (original price NT$4,840, special price NT$3,980), Wang Steak has also introduced a whole Caribbean lobster dish (original price NT$2,310, special price NT$1,650).


▲ Caribbean Lobster. (Photo / Huang Shiyuan)