They Have the Meats 🥩 The Wagyu Card at Prime & Provisions

Few cities in the world are known for their steakhouses in the way that Chicago is. We definitely know our way around a cut of meat! But that does not mean that every steak is created equal, even in our great city. Some cuts are just… well… a cut above the rest 😉 And if you are a real steak fan, there are a few cuts you’re going to want to try ASAP. 

Those are the A-5 wagyu beef cuts on the new Wagyu Card at Prime & Provisions {222 North La Salle Street, Chicago; 312.726.7777}. This recent addition to the decadent menu allows diners to taste one or even a flight of the best beef that Japan has to offer, all while educating them on the very beef they’re indulging in. This new menu is truly outstanding, and we love a meal prepared with the absolute best ingredients available. To learn more before we tried it out, we spoke to Joe Rizza, the Chef Partner at Prime & Provisions and one of the Corporate Chefs for Dineamic Hospitality. He expanded on the information included on the Wagyu Card to give us a deep dive into the world of the steakhouse, the Japanese beef industry, and what we should all order the next time we dine at Prime…

DI4W: Prime & Provisions has cemented itself in the steak world of Chicago over the years. Tell us about crafting the protein portion of your menu and how you source such quality beef?

Rizza: The goal from day one - even when we hadn’t yet opened our doors but were just planning the restaurant -  was always to follow a “never ever” rule with our beef. That means we “never ever” use beef from cows that have been exposed to GMOs or antibiotics.

For example, we currently use meats from Linz Heritage Angus Meats, a Midwest company. They’re just as passionate about where the meat comes from, where the cows are raised, and how they’re fed. They’re a natural partner for us in that way.

For those who might not know, what ARE the different cuts of meat on your menu?

Okay, let’s go! The most novice order and most common is the Filet. This cut comes from the tenderloin, which is usually about 7lbs - all Filets come from that part of the cow. This is the most lean area, it has the least amount of fat, and thus actually has the least amount of flavor. They’re usually more heavily seasoned and paired with a starch or veggie on the side. It’s a really tender piece of meat which is why people love it; It’s super easy to eat!

Next up is the Short Loin, and you get a lot of different cuts from this part of the cow! You get the Porterhouse, KC Strip, Boneless Strip and/or Bone-In Filet, all from this cut. The Porterhouse is one of our signature cuts at Prime & Provisions. When you choose this, you’re getting a Filet and the NYC Strip in one cut. Leaving the meat on the bone just gives it more flavor and retains the natural juices.

Then you have the NY Strip, which is a little more marbled and has a little more chew/bite to it. Finally is the Bone-in Ribeye. This is the most marbled piece on the whole animal. I love it, but I could only get through about half of it because it’s SO rich from the marbling. 

What's your personal steak order?

Definitely the KC Strip, bone-in and cooked medium rare with our Properly Whipped Potatoes and French Green Beans. I’d pair it with a Super Tuscan red wine (you could eat from the beginning to the end of our menu with one of those wines). Caymus is a super popular Super Tuscan wine on our menu.

What cocktails do you think pair best with steak?

Our entire signature cocktail list is based on really old school prohibition-era cocktails. For anyone who is a bourbon drinker, our Old Fashioned is award-winning in Chicago and pairs well with so many things. Off menu, (just make a special request with our bartenders) the South Side is a good cocktail too!

Now...tell us about Japanese Wagyu Beef! What makes it so special?

The biggest confusion and misrepresentation for Japanese and wagyu and kobe beef is that when many people hear “Japanese steak”, they think it's the same as “kobe beef” but that’s not the case.

All kobe beef is wagyu, but not all wagyu beef is kobe. All Japanese beef can be called wagyu beef. “Wagyu” literally means “Japanese cow” in Japanese, but the different Japanese (or wagyu) beef comes from different regions of japan. Kobe is just one of those regions, and one of those types of beef.

All wagyu beef has tons of marbleization, no matter what region it’s from. They’re fed barley and some of the cattle that’s currently being raised in Japan has a lineage that goes back 600 years. They’re still using the same practices and feed and land that they have been using for hundreds of years! They put so much work and effort into these wagyu farms.

What does the A-5 grade mean on the cut of meat?

The beef grading scale in Japan goes from 0-5; 0 being the least marbleized, 5 being the most marbled. This ranking is only used in Japan, so if you see that scale, it should only be on Japanese beef. Any meat that’s showing an A-5 means you’re buying the best graded out quality Japanese beef. It’s essentially like the “Prime” grading here in the US from the USDA - that’s our best score in the US. A-5 and Prime are both the best of the best.

How is all this information showcased in your Wagyu Card?

We have three different cuts of beef and they’re from three different regions. First, I chose Hokkaido Beef (a Tenderloin beef), which is from the coldest region in Japan. That means these cows have an extra layer of fat to keep them warm, so this is the fattest and most marbleized for a filet.

There is also the olive-fed Striploin from the Kagawa region. These cows are raised eating olive and olive pits and a mash of olive leaves. That gives the meat a super creamy and buttery mouthfeel - by far our most popular out of the three! It has a medium marbling and a unique flavor.

Lastly, there is the Omi Princess, a  Ribeye cut, with the  highest marbleization and fat content of the three. The level of fat that’s in it can be a little overwhelming for some people, so even the 2 ounces will be a lot to eat.

On the Wagyu Card itself, you can see pretty in depth descriptions of each cut of meat, as well as their grading. All of our servers have been trained and given research on where each cattle comes from as well as the tasting profile so they can walk you through each bite. We also have certification for each cut of cattle to prove what region it comes from. 

What should diners order to compliment this card?

“The Flight to Japan” is a presentation of all three cuts in 2 oz servings. When it comes out, you’d look at it and think you’d need more food, but if you eat all of it, you’ll definitely be full! A lot of our servers will recommend it to a table to share!

It comes pre-sliced for you as an enhancement to your meal so you can order this, as well as your other menu favorites. We did it that way on purpose to encourage people to try this special menu! But you can also always increase and get more of one or all of the beef cuts if you want more of your favorite cut.

Anything that’s more acidic on the menu pairs well with this steak presentation. You’ll want something to cut the fat and butter in the beef. Our Beet Salad is earthy and would be a great choice, as would our Roasted Brussels Sprouts that have vinegar on top.

What other specials or menu changes do you have for fall and the holidays?

Actually, we have quite a lot coming! We recently hired a new Executive Chef, Kevin Kaffmen, and he will be a chef partner with me. We’re super excited for his menu changes coming up and will be doing tastings with him soon! So, a pretty fabulous fall menu change is coming up - at least six dishes will be changing. Stay tuned!

What is something people might not know about Prime & Provisions?

We have an “If You Insist” specialty menu of super high end reserve wines that you can ask your server for. We don’t bring it to the table unless you ask! Those bottles start at $500 and include some pretty rare wines that are limitedly produced and are only allocated to a select amount of venues across the country. We are lucky enough to have access to those if you really want to treat yourself or celebrate something special!

Interview by Kaleigh Glaza | Market Editor