STEAK MEMBERSHIP PROGRAM
THIS MONTH’S SELECTION
12oz Oakleigh Striploin Wagyu - Queensland, Australia
Raised on a high-quality grain program for over 300 days, this full-blood Wagyu reflects Japanese lineage adapted to the Australian climate. Hormone and antibiotic free, the result is exceptional marbling and remarkable consistency.
Graded BMS 9+, these striploins deliver pronounced richness, a delicate texture, and the signature buttery finish that defines great Wagyu.
Wine pairing
Rich, full-bodied red wines work beautifully with highly marbled Wagyu. Their depth and gentle structure help balance the richness of the beef while enhancing its savoury character.
Giuseppe Quintarelli 2015 – DOC Valpolicella Superiore
Crafted through traditional drying techniques and extended aging, this wine reflects the legacy of one of Veneto’s most respected producers. The result is deep, layered flavour with remarkable consistency.
A 2015 Superiore offering generous richness, a smooth texture, and subtle notes of cocoa and spice that complement the intensity of Wagyu.
8oz A5 Wagyu - Miyazaki Prefecture, Japan
A5 represents the highest classification in Japanese beef, prized for its extraordinary marbling and refined texture. Sourced from Miyazaki Prefecture, long regarded as one of Japan’s most celebrated producers, this beef has repeatedly received the Emperor’s Award for excellence.
Exceptionally tender, with a fine, silky richness, it represents the pinnacle of the craft.
Wine pairing
A5 Wagyu pairs best with elegant, balanced wines that provide contrast to its richness without overpowering its delicate texture.
Domaine Dujac 2015 – AOC Clos Saint-Denis Grand Cru
From one of Burgundy’s most historic Grand Cru vineyards, this wine is known for its finesse and precision, with beautifully integrated structure.
Refined and expressive, with silky texture and lingering flavour, it complements the softness and depth of A5 Wagyu.
14oz Prime Ribeye - Guelph, Ontario
Outstanding beef is also produced close to home. These Canada Prime ribeyes are raised on a carefully balanced grain program including barley and soy, contributing to depth of flavour and even marbling.
This cut is dry aged for 50 days in our custom-built aging fridges at Jacobs, allowing time to deepen flavour and enhance tenderness while preserving the integrity of the beef.
A classic ribeye with both character and balance, equally suited to a celebratory dinner or an indulgent midweek meal.
Wine pairing
A dry-aged ribeye pairs well with balanced red wines that have enough freshness to complement the richness of the beef while allowing its flavour to shine.
Flat Rock Cellars 'Gravity' Pinot Noir – Twenty Mile Bench, Ontario
Produced on the Niagara Escarpment using a gravity-flow process, this Pinot Noir highlights purity of fruit with a refined structure.
A wine with both depth and freshness, well suited to complement the savoury character developed through dry aging.
