Our steaks are aged for a minimum of 21 days.
Incorporated in 2003 and located in Albany, PEI, Atlantic Beef Products marries old world farming traditions with leading edge processing resulting in a superior product thanks to a wholesome supply of responsibly raised cattle plus our own exacting requirements for handling, processing and distribution.
Atlantic Beef Products purchases only the highest quality of cattle - raised using a traditional approach on small, family-owned farms.
Salt air, iron-rich soil and rolling pastures produce healthy, stress-free animals, resulting in a distinctive flavour.
All producers use sustainable farming practices based on a traditional, holistic approach with humane handling, high quality grass and feed, and no synthetic hormones.
Blue Dot Reserve is a top tier AAA grade beef and guarantees an exquisite dining experience. Expertly cut and gorgeously marbled, it proves our passion for top quality beef. Its consistency, texture and delectable taste, will take quality to a whole new level, and have customers coming back time and time again.
Blue Dot Reserve Beef is hand raised and handpicked on small family farms, making it unparalleled in quality, consistency and tantalizing taste. Our supplier teams up with their producers to provide safe and reliable superior beef for ultimate satisfaction.
At The Rock Steakhouse we serve various cuts of this exclusive beef. It is the highest grade given to Canadian beef. Prime grade beef features abundant marbling, its red meat laced with an even distribution of fat. The presence of this fat means a more tender and juicy cut of beef that should cook well in all conditions. Only 2% of graded beef is given Prime grade.
At The Rock Steakhouse we serve Bison Ribeye "superfood". Bison meat has exploded in popularity over the last few years, in large part thanks to the many nutritional benefits it offers to those seeking to improve their diet. In comparison to other meat sources, bison is a rich source of various vital nutrients.
Here at The Rock Steakhouse we only use the very pinnacle of quality, the highest level of Australian Wagyu beef graded at BMS 8-9+. Established in 1824, the Australian Agricultural Company (AACo) is Australia’s largest integrated cattle and beef producer, and is the oldest continuously operating company in Australia.Today, AACo owns and operates a strategic balance of properties, feedlots and farms comprising around 6.4 million hectares of land in Queensland and the Northern Territory. This equates to roughly 1% of Australia’s land mass. AACo specialises in grain fed beef and Wagyu beef production.
- Caramel-like crust forms when grilled.
- Lowest melting point (77°F) among all other beef fat, resulting in a unique rich buttery flavor.
- Web-like marbling evenly permeates while cooking, producing a tender, juicy steak.
- Great source of protein.
- High in iron and zinc.
- Higher monounsaturated fat: saturated fat ratio.
Brant Lake Cattle, located in Brant, Alberta, grow their Wagyu cross animals slowly with a sustainable diet and maintain a strong health protocol, tracking individual animal health data therefore resulting in a superior, highly marbled beef. They are managed with minimum stress and treated in accordance with Verified Beef production practices. The Wagyu cross herd is free of growth hormones and animal by products.
Brant Lake Cattle is family–owned and operated. The original Wagyu herd was established in 1993. It started with 19 wagyu cows and full blood Wagyu bulls. Since 1993 , the herd has expanded to a Wagyu/ Angus cross herd using predominately Black and Red Angus cows and Full blood Wagyu Bulls. They have since grown their numbers allowing them to share this distinctive quality of beef with Wagyu enthusiasts outside of Alberta.
Japanese Wagyu A5 grade beef has become the most luxurious and highly sought-after beef in the world. It is sourced from four breeds of cattle, ensuring that quality and flavor are consistent. The most popular breed is the Japanese Black, also referred to as Kuroge. Dedicated ranchers spare no attention to detail on the cattle's diet, exercise and environment. This results in premium, unmatched beef. Japan's strict grading system requires all cattle to be identified through a unique cattle ID number and nose print at birth. This process ensures authenticity and quality all the way to your plate.