InterContinental Hong Kong's popular STEAK HOUSE winebar + grill continues its quest for the world's best beef from artisanal farms around the world.

From January 6 – February 29, 2020 Executive Chef Maxime Luvara and STEAK HOUSE Chef Chiu Ming Chan are preparing a selection of specialty menu items featuring Australian Blackmore Wagyu, acclaimed as the “Best Australian Wagyu in the World”. It is an award-winning, internationally recognised producer of 100% Full-blood Wagyu.

All of the Blackmore Wagyu beef has a grading of 9 and 9+ (the very highest grading from the AUS-MEAT Australian Standard). The founder/owner David Blackmore monitors every stage of the animal's life, from conception to plate, to ensure a consistent and quality product - the result of a natural slow process that takes four years for the production life-cycle. This sets Blackmore apart from most other Wagyu brands, as it breeds feeds and markets all of its own animals.

The specialty STEAK HOUSE Blackmore Wagyu Menu includes:

STARTER:
South Australian Smokey Bay Oysters (Half Dozen) (HK$328)

AUSTRALIAN BLACKMORE WAGYU FROM OUR CHARCOAL GRILL:
Grade 9 Beef Tenderloin:  6OZ (HK$ 1,390) / 8OZ (HK$1,800)
Grade 9 Beef Striploin: 9OZ (HK$1,850) / 12OZ (HK$2,480)

SIDE DISHES:
Sautéed Australian Broccolini, Black Garlic & Homemade Semi-dried Tomatoes (HK$138)
Deep-fried Australian Sweet Potatoes, Fritter Style with Home-cured Anchovy Mascarpone Cheese Dip (HK$98)

DESSERT:
Traditional Blueberry Pie, Walnut Ice Cream and Vanilla Sauce (HK$138)

Click here the Australian Blackmore Wagyu Menu.

About Blackmore Wagyu

Known as the “Best Australian Wagyu Beef in the World”, Blackmore Wagyu is an award winning, internationally recognised producer of 100% Full-blood Wagyu beef.

The founder, David Blackmore pioneered the production of 100% Full-blood Wagyu beef in Australia, having imported more than 80% of the Wagyu genetics into Australia between 1992 and 2004.

Blackmore Wagyu is a family owned and run business that has been in operation for over 27 years. Its premium Wagyu product is marketed to gourmet butchers and high-end restaurants domestically and is also exported to 14 countries.

David Blackmore monitors every stage of the animal's life, from conception to plate, with care and accuracy to ensure a consistent and quality product. Blackmore Wagyu's supply chain, which is a natural slow production process, takes four years to complete – giving Blackmore greater control over all stages of the production life-cycle. This sets it apart from most other Wagyu brands, as it breeds feeds and markets all of its own animals.

Its cattle are not diluted with any other breeds, as it only uses 100% full-blood Wagyu genetics. Its beef represents only the highest grade of 9 and 9+ (which is the AUS-MEAT Australian Standard).

It guarantees authenticity through DNA parent verification. It also collects and maintains extensive data records on all stages of production. Recognising its ethical obligation to its animals, customers and the environment, Blackmore Wagyu has also developed an environmentally sustainable supply chain.

For more information, visit:  www.blackmorewagyu.com

About David Blackmore

David Blackmore, the founder of Blackmore Wagyu, is a fifth generation farmer who has studied Japanese genetics and methodology when breeding, raising and farming Wagyu animals. His passion and dedication to all areas of the production life-cycle has led to the creation of one of the most premium Wagyu products in the world.

Since 1988, David Blackmore's goal has always been to develop a sustainable production process, which produces a consistent quality product, unmatched by any other producer in Australia.

David Blackmore is one of the few Westerners privileged to be invited to Japanese agricultural research centres, universities, prominent breeder farms, feed facilities and processing plants. He is also the proud recipient of the 2012 Livestock Producer of the Year Award.

Upcoming promotions include:

March – April: (Furano) Hokkaido A5 Wagyu, Japan
May – June: John Stone Beef with Butcher ~ Allan Morris, Ireland
July – August: Hadong Hawoo, Korea
September – October: Scottona Beef, Italy
November – December: Yonezawa A5 Wagyu, Japan

About THE STEAK HOUSE winebar + grill
THE STEAK HOUSE winebar + grill is a haven for meat lovers with prime cuts of the world's finest meat, seared to perfection on one of Hong Kong's only charcoal grills. The restaurant also has an elaborate garden fresh salad bar and an eclectic selection of condiments including twelve specially blended mustards and eight exotic rock salts. An intimate winebar features over 480 superb international wines.

THE STEAK HOUSE winebar + grill is open daily for dinner and on Saturdays and Sundays for the Weekend Semi- Buffet Lunch.

For reservations, please call +852 2313 2323 or e-mail: fb.hongkong@ihg.com
InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong
www.hongkong-ic@intercontinental.com

Please click here for images of Australian Blackmore Wagyu.
Please click here for a full selection of images of THE STEAK HOUSE winebar + grill.

For further press information, please contact:

Carole L. Klein, Executive Director of Public Relations & Communications
InterContinental Hong Kong
Tel: (852) 2313-2335 / Fax: (852) 2721-5964
E-mail: carole.klein@ihg.com