STEAK MEMBERSHIP PROGRAM
THIS MONTH’S SELECTION
Pampas Ribeye, 12oz, Pampas Plains Argentina
Awarded a gold medal at the World Meat Championships in 2025, this grass fed beef from the nutrient rich plains of Argentina is the epitome of free range grass fed. The ancient plains of Argentina are untouched by the ice age leaving ancient grass and nutrient rich soil to build a flavourful cut. For us, this is one of the finest expressions of grass-fed beef available.
The Terroir Match: High-Altitude Malbec
For a quintessential pairing, look to the Uco Valley in Mendoza, specifically the Gualtallary or Altamira sub-regions. These high-altitude Malbecs move away from jammy fruit and focus on chalky tannins, violets, and flinty minerality.
Why it works: The natural acidity and tension in high-altitude Malbec mirror the lean, nutrient-rich profile of the Pampas grass-fed beef without overpowering it with oak.
The Traditionalist: Left Bank Bordeaux (Pauillac or Saint-Estèphe)
A Cabernet Sauvignon-dominant blend from the Médoc is a classic for a reason.
Why it works: The "pencil lead" graphite notes and firm tannins of a Pauillac complement the earthy, iron-like minerals found in free-range Argentinian beef. The structural backbone of the Cabernet provides a perfect foil for the richness of a 12oz ribeye.
Alberta Bone in Ribeye, 32oz, 35 days dry aged, High River Alberta Canada
This classic cut of beef, still on the bone to enhance flavour, is quintessential Canadian beef. Raised on the vast prairies of Alberta, this grain fed animal is the most classic flavour of Canadian beef. Something that we may remember from our childhoods how beef is supposed to taste. Dry-aged for 35 days in our state-of-the-art aging room, this thick-cut steak develops a deeper, more concentrated beef flavour while preserving its rich character and texture.
The Textural Icon: Ribera del Duero (Tempranillo)
Move over Rioja; for a steak this thick, we go to the high plateau of Ribera del Duero (look for a Reserva or Gran Reserva).
Why it works: Tempranillo from this region is darker and more muscular than Rioja. It has a blackberry and espresso profile with a structural "grip" that thrives when paired with the heavy marbling and bone-in richness of Alberta beef.
The "Umami" Specialist: Aged Brunello di Montalcino
A Brunello with some age from a warmer vintage like 2011 or 2015 in Montalcino.
Why it works: Dry-aged beef has a high concentration of glutamate (umami). An aged Brunello develops secondary notes of leather, dried porcini, and balsamic. These savory, "old world" flavors act as a bridge to the funky, concentrated taste of the 35-day dry-aging process.
Snake River Farms Striploin, 16oz, American Falls, Idaho, USA
The original wagyu from day one at Jacobs. This producer is known for their exceptional genetics and consistent quality. Grain finished for at least 400 days, this intensely marbled beef is buttery and slightly sweet. A family owned business for over 60 years, they have grown into the largest producer of wagyu in the USA, having dominated the genetics for wagyu this whole time.
The Classic Match: Mountain-Grown Cabernet Sauvignon
Look for Cabernet from high-elevation sites like Mount Veeder or Howell Mountain in Napa, or Santa Cruz Mountains.
Why it works: Mountain fruit tends to have thicker skins and higher tannin-to-juice ratios. These "mountain tannins" are essential for American Wagyu; they bind to the fat molecules on your tongue, releasing hidden fruit flavors in the wine while stripping the buttery coating from your palate.
The Acidic Cleanser: Vintage Champagne (Brut)
While it may seem unconventional to some, a Vintage Blanc de Noirs (100% Pinot Noir) or a Grand Cru Champagne with significant age is a world-class pairing for Wagyu.
Why it works: The effervescence and high acidity act like a "laser" through the 400-day grain-fed fat. The toasted brioche and hazelnut notes of an aged Champagne harmonize with the buttery sweetness of the SRF genetics, leaving the palate refreshed for the next bite.
