The State Guest House A CUT Reopens After 3-Month Closure, Strongly Recommends Mature-Aged Beef with Rich Flavor

▲ A CUT’s chef recommends the newly introduced 60-day dry-aged bone-in ribeye from mature Tasmanian grass-fed cattle in Australia.

Reported and photographed by Huang Shiyuan / Taipei

After a three-month closure and millions of dollars in renovation investment, the A CUT steakhouse will reopen in December. Trial operations begin on December 1, and reservations are now open. Unlike many steakhouses and restaurants that rushed to offer Japanese wagyu as soon as it became available, A CUT’s reopening does not focus on Japanese wagyu but instead features 5- to 7-year-old mature-aged grass-fed beef from Tasmania, Australia. After 60 days of dry aging, the meat is tender and bursting with flavor, boasting a strong, wild taste.

While many are obsessed with marbling grades, A CUT’s chef, William Ling, wants to emphasize flavor. The three key elements of flavor are the original cattle breed, geographical environment and water quality, and farm-raising methods—you’ll only understand what true flavor is after tasting it. A CUT’s star offering, mature-aged grass-fed beef from Tasmania, Australia, comes from Cape Grim, a premium farm that raises British Hereford cattle in lush pastures under natural grazing conditions for 5 to 7 years. The bone-in ribeye cuts are dry-aged for 60 days, resulting in uniquely rich and flavorful meat.


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As a top-tier steakhouse, A CUT also aims to cater to different customer preferences by offering a variety of steaks. In addition to its flagship Tasmanian grass-fed mature-aged beef from Australia, the restaurant also imports five American cattle breeds. These include the SRF Ultra Black Wagyu from the pristine Snake River Farms, raised for 20 months following traditional Japanese wagyu methods; the naturally soft杉河 Farm grain-fed 400-day Natural Beef; the delicately marbled Aurora Angus beef; the Brandt T-bone, which develops deeper, ruby-like marbling through aging; and the chewy 5-star New York strip from New York, ideal for crispy Pittsburgh-style steaks.


▲ The main dining area, with its bold contrasting pure wool carpet as the base.


▲ The ceiling features transparent/black/blue crystal chandeliers from the world-renowned Czech crystal craftsmanship brand.

From Australia, they’ve also introduced the Mayura Chocolate Wagyu with caramelized flavors, the purebred and grass-fed wagyu and cattle from Tasmania’s iconic Robin Island—referred to as “heaven on Earth”—the Westholme wagyu with its perfect marbleization across the entire cut, and the Japanese Omi beef, which has been awarded the title of best edible beef for three consecutive years.
The Japanese Omi beef, which has been awarded the title of best edible beef for three consecutive years.

Beyond steaks, the newly revamped A CUT introduces a fresh menu. For appetizers, besides seasonal soups and salads, there are multiple choices including tuna, scallops, tiger prawns, foie gras, squid, beef tartare, and more. Main courses feature pan-seared duck breast, seasonal fresh fish, lobster, black pork ribeye, spring chicken, lamb chops, and pasta. The restaurant offers both à la carte and set menu options.


▲ Oven-roasted live Boston lobster.


▲ Grilled octopus.


▲ Crispy spiced chicken meatballs.

The new A CUT’s decor theme is “gentlemanly style.” First, the lake-blue classical solid wood door “A-Door” adds an air of mystery to the space. Descending the steps, the agate gemstone bar becomes the first highlight, while the main dining area features a base of strongly contrasting pure wool carpet, with exquisitely classical tables and chairs placed throughout. The ceiling is adorned with transparent/black/blue crystal chandeliers from the world-renowned Czech crystal craftsmanship brand.

Address: B1, 63 Section 2, Zhongshan N. Rd., Grand Formosa Regent Taipei
Phone: 02-2571-0389


▲ Tenderloin tartare from Australian Westholme wagyu.


▲ Wagyu soup dumplings.


▲ Raw squid strips.