Dry-aged or wet-aged? You decide the next golden decade menu at A CUT

▲ A CUT American Brandt dry-aged 40-day T-bone steak 24 ounces.

Reported and photographed by Huang Shiyuan / Taipei

Taipei’s Grand Hyatt A CUT, ranked among Taiwan’s top steakhouses, is entering its tenth year! In September, A CUT will launch a voting campaign where diners can choose between a 24-ounce American Brandt dry-aged 40-day T-bone steak and a 24-ounce American Brandt wet-aged 30-day T-bone steak to determine which is the most tender and appetizing. The steak with the highest number of votes will become the featured steak on A CUT’s menu for the next golden decade. Additionally, A CUT will draw two lucky winners from the voting stubs to enjoy a Michelin two-star chef’s guest lunch in October, with a total value of up to NT$13,200.

For this golden showdown, A CUT has specially imported premium-grade American Brandt T-bone steaks, presented in both dry-aged and wet-aged styles (250 kilograms of each imported). The unique flavor of T-bone steaks comes from the interaction between the bone and the meat — the bone imparts a savory depth to the flesh, while the marrow-rich parts near the bone create extra juiciness and layered flavors when grilled.


▲ A CUT American Brandt dry-aged 40-day T-bone steak 24 ounces.

Representing dry-aged is the American Brandt dry-aged 40-day T-bone steak 24 ounces, best enjoyed medium-rare, with an à la carte price of NT$5,998 + 10%; representing wet-aged is the American Brandt wet-aged 30-day T-bone steak 24 ounces, with an à la carte price of NT$3,998 + 10%. Tender and flavorful dry-aged steak versus juicy and sweet wet-aged steak — which one do you prefer?

A CUT STEAKHOUSE
Address: B1, No. 63, Sec. 2, Zhongshan N. Rd., Taipei, Grand Hyatt Taipei
Tel: 02-2571-0389