“Chilled Beef” on the table！Affordable steakhouse in the east district—tender and juicy wing steak

Text and photos by /Xiao Hu’s Dream Food Blog

Recently I got to know a friend whose family imports beef. After some expert guidance, I learned that the taste of beef can actually differ greatly between “chilled” and “frozen”! The beef used at the steakhouse I visited today, “Meat Block Steak,” is chilled beef—an uncommon treat at a price that’s easy on the wallet.

The shop is located on Fuxing South Road, near the Breeze Center, surrounded by clothing stores and bustling with activity. To be honest, I was a bit slow to spot the entrance when I walked over—turns out you just have to look up to see the “Meat Block Steak” poster.

On the first floor, there’s a blackboard with neon lettering listing the menu items and prices. For 7-8oz portions, the prices are quite reasonable, and you can even get an extra discount by checking in.

As soon as you walk into the first floor, you’ll see this rather classy-looking signboard.

The entrance to the second floor reminds me of the small, narrow entrances to upstairs restaurants I often see in Japan—once you step inside, it opens up into a whole new world.

The decor is in an American style, with various music-themed motifs and posters on the walls that make me feel like I’ve stepped into a Texas-style countryside diner. I half expected a cowboy-hatted owner to walk out any moment～

The menu offers four options: American wing steak, Australian sirloin, American bone-in short rib, and chicken steak. It also specifies the doneness, fat content, tenderness, chewiness, and muscle texture that can be prepared. Even if you’re not familiar with how different cuts of beef taste, you can still choose your preferred meat based on this menu. For those who don’t eat beef, the chicken steak is also highly recommended and reportedly quite delicious.

This is the complimentary handmade bread, corn chowder, and 500cc self-serve drink that comes with the main course.

This bread is my favorite type of soft European bread, lightly toasted to a slight golden brown, offering a mix of crispy and tender textures. I don’t often have bread dipped in Caesar salad dressing, but trying it on this simple-flavored bread resulted in a surprisingly rich aroma—more delicious than eating it plain.

Another way to enjoy it is with vinaigrette, which is more common. That said, I prefer the Caesar dressing a bit more.

The corn soup looks thick, but it’s actually not that dense. It would be even better with a bit more sweetness. The piece of bacon on top is lightly pan-fried, very fragrant—even the fatty parts have a subtle smoky aroma. High in calories and utterly indulgent.

Today’s self-serve drink is kumquat tea—tangy and appetizing, perfect for cleansing your palate before digging into a big piece of steak.

American classic wing steak (7oz). Surprisingly, the restaurant used a rather elegant plate. The iron plate underneath was scalding hot, but the outer porcelain plate felt completely cool to the touch—no risk of getting burned at all.

The “wing” cut comes from the lower shoulder blade of the cow, and there are only three such cuts per cow. The characteristic of this cut is that the ratio of meat to fat is very consistent throughout, resulting in uniform tenderness. It’s perfect for making cube steaks, ensuring every bite is equally delicious without any unevenness.

My steak was cooked medium-rare—you can see how beautifully red it is. If it were served on an iron plate, you should eat it right away when it’s served to avoid it overcooking and becoming tough due to the heat. That would be such a waste of such high-quality beef. Plus, chilled beef has richer juices and a much greater tenderness compared to frozen beef. Just looking at this cross-section is enough to make your mouth water...

The wing steak comes with a small piece of fat. I usually hate fat, but the aroma of this one completely won me over. Chewing into it releases a mix of juicy meat and fat, along with a slightly charred outer layer—sinful, truly sinful. But how can something taste so good I feel like I could swallow my tongue along with it?

The rest of the steak, further from the edge, is mostly lean meat without that prominent fat cap, but it remains just as tender and juicy, continuing to deliver bursts of rich flavor in my mouth...

Halfway through the meal, since I was too focused on the steak and neglected the vegetables, my taste buds started to feel a bit one-dimensional. That’s when sprinkling some rose salt or black pepper completely transformed the experience.

I took this photo specifically to highlight how even the thinner end of the steak, right down to the last bite, maintained its tender medium-rare doneness—the cooking skill here is really impressive.

These fried garlic slices are also worth mentioning. Despite being fried, they don’t feel greasy in the hand, and in the mouth, they’re crispy and flaky with just a hint of slight char—like the level of crispiness you’d get from a slice of grilled toast. It’s fragrant without being bitter, and I could snack on these non-stop without getting tired of them.

The location is really not easy to find—here’s a photo of the first-floor doorplate for reference. But the actual address is No. 5.

Meat Block Steak
Address: 2F, No. 5, Section 1, Fuxing South Road, Da’an District, Taipei City
Phone: 02-2741-0816, Business hours: 11:30–14:30; 17:30–21:00 (last order 20:30, closed on Mondays)

"Xiao Hu’s Dream Food Blog
If “eating” is just about filling your stomach, then “food” would be far too boring～～"

Delicious food non-stop from morning to night
Download the “ETtoday News Cloud APP” for quick updates on the latest food news →
iOS:https://goo.gl/rmIDdx
Android:https://goo.gl/XPe8Uj