steak | fish | bar
steak | fish | bar
Thursday, July 2nd, 2026
Most people believe the secret to a great steak lies in the cooking.
They’re right… but only partly.
Long before it reaches the grill, the quality of the beef, its marbling and the selection of the cut play a decisive role in the flavour, tenderness and juiciness found on the plate.
At the supermarket, most beef is graded as Canada A, AA, AAA or USDA Select. While these grades are perfectly suitable for everyday meals, they generally contain less marbling. Marbling refers to the fine streaks of intramuscular fat naturally distributed throughout the meat. As the steak cooks, this fat slowly melts, enhancing its flavour, tenderness, and juiciness.
At a traditional butcher’s shop, the quality is often a step above what you’ll find in supermarkets. Cuts are typically prepared in-house, selected for their marbling, and, in some cases, dry-aged or wet-aged for added depth of flavour. An experienced butcher can also recommend the best cut based on your personal preferences. Even so, an exceptional piece of beef still depends on several other factors, including ageing, preparation, and cooking.
At Boefish, we exclusively select premium grades such as USDA Prime, Canada Prime, and Certified Angus Beef® (CAB)—certifications renowned for their exceptional marbling, remarkable tenderness, and consistent quality.
To put things into perspective, only 1–2% of American beef earns the USDA Prime grade, the highest distinction awarded by the United States Department of Agriculture. As for the Certified Angus Beef® programme, known worldwide for its exceptionally rigorous standards, only one Angus animal out of four qualifies for certification.
Boefish is an upscale land-and-sea steakhouse renowned for its exceptional cuts of beef and fresh Mediterranean seafood. Inspired by the finest steakhouses, it delivers a refined dining experience built on technique, quality and consistency.
When a 1,500 lb animal is processed, only a small portion becomes the cuts most sought after by steak lovers.
Filet mignon, New York strip, sirloin and rib steak account for only 64 lb of meat, representing approximately 4.3% of the animal’s total weight. These are precisely the cuts we select for the steaks served at Boefish.
Our New York strip comes exclusively from the centre-cut striploin, a section renowned for its exceptional balance of tenderness, marbling and flavour. More fibrous portions are removed to ensure a consistently outstanding experience from one plate to the next.
Every cut is selected for one specific reason: to offer the very best the animal has to offer.
Time is one of the most underestimated ingredients in a great steak.
Most of our beef is wet-aged for a minimum of 30 days. During this time, naturally occurring enzymes slowly break down the muscle fibres, enhancing tenderness while allowing the flavours to develop more fully.
Some cuts receive even more exceptional treatment. Our Striploin is dry-aged in-house for a minimum of 45 days. This traditional process naturally reduces moisture, concentrating the flavours and creating a deeper, richer profile. The result is a steak that is more tender, more complex and even more flavourful.
For true steak enthusiasts, it is one of the most sought-after dining experiences.
When the quality of the beef is this exceptional, the goal is not to mask its flavour, but to showcase it.
That’s why our steaks are intentionally seasoned with restraint. A few crystals of salt are enough to highlight the natural qualities of the beef. They are then seared on an infrared grill reaching nearly 1600°F. This intense heat quickly caramelizes the exterior while preserving the juices within.
The result? A beautifully developed crust, remarkable texture and a steak that remains tender and juicy.
The finishing touch? A light brushing of warm butter before service.
Simple, yet essential.
Now that you know the secrets behind our exceptional steaks, there’s only one thing left to do: enjoy them for yourself. Reserve your table at Boefish.
