For our first inaugural meeting, a group of 4 of us met up at the Beato Steakhouse located at Publika. The place will always be a location where everyone is comfortable with and a date will be chosen once everyone has agreed to a time when they are available.
Beato is known for their dry aged steaks and when we arrived there, we decided to order the porterhouse as well as the wagyu steak.
In summary, Wikipedia states this about dry-aged steaks.
Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks. After the animal is slaughtered and cleaned, it is hung as a full or half carcass. Primal (large distinct sections) or sub primal cuts, such as strip loins, rib eyes, and sirloin, are placed in a refrigerator unit, also known as a “hot box”. This process involves considerable expense, as the beef must be stored near freezing temperatures. Subprimal cuts can be dry aged on racks either in specially climate-controlled coolers or within a moisture-permeable drybag. Moreover, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. Because of this, dry-aged beef is seldom available outside of steak restaurants and upscale butcher shops or groceries. The key effect of dry aging is the concentration and saturation of the natural flavour, as well as the tenderization of the meat texture.
I have always thought about ordering a porterhouse and finally, I had the chance at Beato’s. Normally a porterhouse is quite large and I decided to share a 700gm porterhouse together with KEW for the night. The other boys decided to order the wagyu for themselves.
It can’t only be a meat affair so we ordered additional sides such as fries and creamed spinach as well. The creamed spinach was absolutely delicious. We even started with an ox-tail soup which was topped with mashed potatoes. Unfortunately the size of the soup was rather small for a price of close to RM50.
Overall the steaks were good. At the prices were paid, it was reasonable. Every day they would publish on a chalkboard the size of the available cuts and the price per 100gm so at least as a customer you would be able to gauge how much you would be spending.
- QST (ordered the wagyu) – 4.5 out of 5 stars
- MeatHunk (ordered the wagyu) – 4 out of 5 stars
- KEW (ordered the porterhouse) – 4 out of 5 stars
- ML (ordered the porterhouse) – 3.5 out of 5 stars
Steak House Details
- Website: http://beato.com.my/
- Menu: http://beato.com.my/our-menu-2/
- Location: https://goo.gl/maps/q2w8KMbZPBF2