Wedding Reception Venue Manila Pampanga Philippines » How to age steaks

What wine to drink with Wagyu

wedding venue — Fri, 23 Aug 2013 06:49:02 +0000

Wagyu steak and Kobe beef are no longer the food for the rich and famous. Neither is Japanese cuisine confined for the enjoyment of Japanese people. Wagyu is served in just about all upscale steak restaurants and dining outlets serving Japanese cuisine. Wine lovers who have a penchant for well-marbled Wagyu steak and that smooth and tender Kobe beef are beginning to ask restaurant sommeliers for the perfect choice of wine to pair with Wagyu steak.

Wagyu Kobe Steak

Gone are the days when customers order a simple bottle of red wine with their red meat. Although Wagyu is not nearly as expensive as they once were just a decade or too ago, a good Kobe beef or Wagyu steak with marble score of 7+ are considerable more pricey than the average Black Angus or Argentinian T-bone or Rib-Eye steak. The wine selection to pair up with a nice Wagyu steak requires more consideration.

One leading wine supplier in Philippines offered useful tips and guidelines for Wagyu lovers to choose the right kind of wine to enjoy with their Kobe steaks. In an article published by this wine distributor in Manila the parameters for the wine pairing are laid down clearly. In fact they are quite easy to understand. The most important aspect of a good pairing of wine with Wagyu steak is the texture. Tenderness and a smooth texture are what sommeliers should look for in the perfect wine to recommend to customers ordering a Wagyu steak in one of the upscale Japanese restaurants in Manila.

For more information about how to choose the right wine to drink with a Wagyu steak or a Kobe beef, log on to:

Click here to view full article.

There is nothing that spoils a nice steak faster than pairing it with the wrong kind of wine. The good news is that the perfect bottle of wine for the Kobe beef does not necessarily have to be expensive or famous.

You are welcome to post your comments and questions about any topic related to wine on

Yats Wine Cellars

email Manager@YatsWineCellars.com

Yats Wine Cellars
Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Road, Ortigas Center,
Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393

Clark Wine Center

Bldg 6460 Clark Observatory Building
Manuel A. Roxas Highway corner A Bonifacio Ave,
Clark Field, Clark Air Base,
Clark Freeport Zone, Pampanga, Philippines 2023

Tel: 0917-826-8790 (045) 599-5600 0922-870-5173
Ask for Marissa or Jericho

Click here to contact Clark Wine Center to obtain further assistance.

FACEBOOK: The Facebook account of Yats Wine Cellars, called Yats.Wine is a media with which the professionals at Yats as well as fellow wine professionals in the trade throughout the world will share with our friends and wine hobbyists in the Philippines knowledge, findings, experiences, tasting notes, insights and opinions about wine, food-wine pairing and news about wine.

Click here to sign up to be a friend of Yats Wine Cellars to keep abreast of what’s happening in the wine scene in Philippines.

Those visitors who plan to relax and unwind in Angeles City, Subic, Pampanga, Clark Philippines might make an effort to book a room at the famous beach and lake resort Clearwater Resort and Country Club. This famous hotel in Clark Pampanga is frequently visited by families with children looking for a good place in Clark to see, a good holiday destination for the family to relax and unwind in the beautiful outdoor facilities. For more information, log on to www.ClearwaterPhilippines.com

For information about working, living, doing business or finding a job in the Philippines, log on to http://www.yilp.com

Have a safe and pleasant trip to Clark Philippines.

Everything You Need to Know About Steak – 24August11

wedding venue — Wed, 24 Aug 2011 04:59:23 +0000

A man should know his meat. We can help. We tell you everything you need to know on steak types, grades and cooking times. And don’t forget to check out some of our best steak recipes and pro cooking tips and tricks.

Why Beef is Aged, and How: Beef must be aged to allow natural enzymes to break down fibrous connective tissue that holds the muscle together. There are two ways to self-tenderize: • Dry aging: Expensive and time consuming. The beef is stored in temperature- and humidity-controlled coolers for up to six weeks. Moisture evaporates, improving texture and concentrating flavor. Between the evaporation and trimming of the thin coating of mold that develops, there’s weight loss of up to 20 percent. • Wet aging: The beef is refrigerated in vacuum-sealed plastic and allowed to tenderize in its own juices. No evaporation means no moisture is lost. Less waste but also less concentrated taste.
Some Types of Beef You Should Know About: Rare “red” cattle (the same breed that produces Kobe beef) raised in Texas by HeartBrand Beef–the only herd outside of Japan. They started with eleven head of cattle, which have been guarded by armed Texas Rangers for the past fourteen years while the herd has grown to more than five thousand. (heartbrandbeef.com) • Grass-fed: Healthier but, some say, less flavorful than corn-fed. Raised in open pastures. Not necessarily organic. (Grain-finished cattle–which are switched from grass to grain for the last few weeks before slaughter–develop more marbling.) • Heritage: From rare heirloom breeds, pasture-raised on small farms without the hormones or pesticides used in conventional agribusiness. • Angus: Aberdeen-Angus is a pure breed found in the U. S., England, Scotland, and Ireland. Certified Angus Brand is a brand name and may or may not include meat from Aberdeen-Angus.
The Grades of Meat: Prime: What you want. Typically found only at fine butcher shops, its interlacing of intramuscular fat–like a cobweb–assures tenderness, juiciness, and flavor. • Choice: Pretty good. More affordable and accessible than prime, moderate marbling still yields juicy, flavorful cuts. • Select: You’re on a plane.
Generally Important Point (Cooking): Cooking times in recipes are predicated on starting with meat that’s not too cold. All steaks should be taken out of the refrigerator at least thirty minutes before cooking.
The Pan: Lodge, an American maker of high-quality cast-iron pans for more than a hundred years, preseasons pans in the factory (its “Logic” line). The 10.25- and 12-inch, with 2-inch depth, are most practical–any larger and, depending on the size of the steaks, the oil could run off to the sides (where there’s no meat) and burn. • The pan must be hot enough to sear the meat on contact, to prevent surface moisture from creating steam, which can prevent browning. • While some chefs say the pan should be “smoking” before adding oil, most call for the intuitive “hot but not smoking.” Basically, really goddamn hot.
A Note on Salt: When you salt meat before cooking, you need a lot–and a lot falls off–so standard coarse salt will do. After cooking is the time to use fine sea salt. It’s pricey, but the large, crackly flakes are intense, so you don’t need much.
How to Use Oil: Before the meat goes in, the skillet should be filmed with oil–it should coat the surface without pooling. (You can add it when the pan is cold or hot.) At the right temperature, the oil will shimmer and gently ripple, as if you dropped a pebble into a pond. It shouldn’t spatter or smoke.
The Finish: Meat’s temperature keeps rising after cooking. Remove steaks from the heat when a meat thermometer reads 115 to 125 degrees. Then wait. During the all-important resting period, the temperature will rise to the medium-rare range, 120 to 130 degrees. • Get a good thermometer, preferably with a digital probe and large readout, like the Super-Fast Thermapen (four seconds with 1 percent accuracy). It is a potentially life-changing device. (thermoworks.com) • Always start with a recipe’s minimum cooking time. You can’t cook a steak less. • If you don’t have a thermometer and you don’t want to cut into the meat, press the cartilage at the tip of your nose. That’s what medium rare feels like.

source: http://www.esquire.com/features/steak/steak-information-0908

This breakfast garden café is absolutely the most idyllic alfresco wedding reception venue in Angeles City Clark Philippines. This wedding venue is exactly what Clark Freeport needs, a nice simple bistro café where one can get good quality breakfast and enjoy the food in peace at leisure pace.

Traffic along the North Expressway NLEX from Manila to Clark is always light and the new Subic Tarlac Clark Expressway ScTex takes visitors straight into Clark Freeport without going through any towns and cities along the way.

For reservations, comments and inquiries,

www.philippinesweddingvenue.com

Philippines Wedding Venues Service Center
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

Email: Wedding@Yats-International.com

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

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A best place to dine with friends in Pampanga
Are you looking for an attractive restaurant or a nice place to eat with friends in Clark, Angeles City Pampanga? Yats Restaurant and Wine Bar is a restaurant with good food and good wines for dinner located at Clark Angeles City Pampanga. Perfect for exclusive dinner venues for groups, recommended for private dinner in Philippines. A Restaurant in Clark for business dinner meeting. Private dinner place or dinner restaurant in Clark Subic Near Manila Angeles City Pampanga. Yats Restaurant is one of the Good Restaurant in Pampanga Angeles City Clark near Manila.

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I’m new at grilling and love a thick juicy filet mignon. What’s the secret? – 24August11

wedding venue — Wed, 24 Aug 2011 04:56:03 +0000

Question: I’m new at grilling and love a thick juicy filet mignon. What’s the secret?
Just how do you grill the perfect steak. You start out with a good cut of meat and a hot, hot grill. From there you need to pay attention and learn the secrets of “doneness”.

Answer: The secret to a juicy steak is something people have been arguing about since the early days of backyard grills. Some people will tell you to sear the meat at high temperatures on both sides, then turn down the heat and let it finish cooking. Others will say that searing has no real effect. I’ve tried it both ways and don’t necessarily think that high temperature fast searing does much. The real secret to a juicy steak is to get it cooked fast and to get it off the grill the second it’s done. Letting a steak sit on a grill too long whether it’s cooked through or not will dry out the meat.

Grilling: Here’s what I recommend. Get your grill good and hot. The ideal temperature is one that will cook the steak to the desired doneness in the shortest amount of time without burning the surface. Place the room temperature steaks on the grill and close the lid. Watch closely to avoid flare-ups and turn when the sides start to turn gray and the bottom side has good grill marks on it. Flip and close the lid again. Continue to watch for flare-ups. When the sides are gray all the way through and the second side has good grill marks check for doneness.
Doneness: One of the biggest problems people have about steaks is how to know when it’s done. Some people will cook up a small piece of meat with the steaks and use it for testing purposes. The only problem with this is that the smaller pieces will cook faster. I use what I call the stiffness test. Take the raw steak and place it on a plate. With your spatula or fork press down on the steak and move the spatula back and forth. Get a good feel for how the steak moves between the top and bottom. A completely cooked (well done) steak will have almost none of this motion. A medium rare steak will have a little motion but will feel stiffer. This is a skill that you have to practice with. Remember that you can always put a steak back on the grill if it’s too rare but you can’t uncook a well done steak. Err on the side of under cooked and throw it back on the grill if you need to. If you pay good attention to the way a steak cooks you’ll get better at telling when it’s just perfect.
Cuts: Another factor is of course the cut of meat and the quality of that cut. Finding the steak you like best, that fits your pocket book takes knowledge and experience. Read upon the subject, try different cuts, and of course, talk to you butcher. You’ll have few better friends in this world than a smart and trustworthy butcher.
Resting: Now for the most important part, don’t serve it right away. Let the steak “rest” for about 5 to 10 minutes depending on the thickness. This allows the juices to move back into the meat. Resting should be done in a place that is about room temperature and with only a loose covering over it. If you doubt me, try cutting a steak in half right off the grill. Let a second steak rest for five minutes, and then cut into it. See which one is juicier.
And of course the “real” most important rule is to practice. The more steaks you grill the better you will get. Be observant though. Every time you grill you should pay attention to the weather, the food, the grill. This is how you learn to be a great griller.

Source: http://bbq.about.com/cs/steaks/f/blfaqsteak.htm

As Manila becomes more congested and pollution becomes frustratingly intolerable, many wedding couples opt to get married in hotels and resorts in Angeles City Clark Pampanga. Wedding planners and wedding consultants agree that YATS Clearwater Resort and Country Club is the top choice for wedding venues. Clearwater is known for its faithful rendition of the American suburban lifestyle, all there for the enjoyment of all ages and all the guests.

This resort hotel is different from other hotels in Clark Philippines or hotel in Angeles City. This Clark Freeport Hotel has large space for children to play and adults to enjoy some peace and quiet in the picnic grounds near the lake. Clark Philippines is lucky to have such a hotel. Travel agencies think it is also a nice event venue for company outings, wedding, team building and planning session in the Philippines. They don’t think Angeles City, Manila or Subic has event venues like those in this beach resort in Pampanga.

www.philippinesweddingvenue.com

Philippines Wedding Venues Service Center
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

Email: Wedding@Yats-International.com

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

Yats Restaurant is an excellent Restaurant to dine, a restaurant with good food, a good place to have birthday party and special events. A Kid-friendly restaurants in Manila

Famous Restaurant in Pampanga, a place to dine with friends in Clark, cozy restaurant with a nice ambience, a nice function place for special occassions
Are you looking for an attractive restaurant or a nice place to eat with friends in Clark, Angeles City Pampanga? Yats Restaurant and Wine Bar is a restaurant with good food and good wines for dinner located at Clark Angeles City Pampanga. Perfect for exclusive dinner venues for groups, recommended for private dinner in Philippines. A Restaurant in Clark for business dinner meeting. Private dinner place or dinner restaurant in Clark Subic Near Manila Angeles City Pampanga. Yats Restaurant is one of the Good Restaurant in Pampanga Angeles City Clark near Manila.

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Picking Perfect Steaks – 24August11

wedding venue — Wed, 24 Aug 2011 04:47:13 +0000

Diet trends come and go — this month it’s low-fat that’s taking a beating — but one thing remains certain: Americans still love their red meat. We eat an average of 67 pounds of beef a year and that hasn’t changed for a decade, according to the newest government figures.
What has changed are some of the choices we have at the supermarket when we want to cut into a juicy steak for dinner.
Randy Irion, director of retail marketing for the National Cattlemen’s Beef Association, says the industry is putting more effort in marketing beef to consumers. That means more beef with fancy “branded” names such as Rancher’s Reserve and Certified Angus and Natural Beef, plus more of those full-service glass cases, where customers can pick out a specific steak.
Unfortunately, say some meat industry experts, the guy behind that glass case might not know much about the meat he’s selling. Most of the meat-cutting has already been done at a centralized location and then shipped “case-ready” to supermarket and super-center chains across the country, says Joseph Cordray, a professor of animal science at Iowa State University who works closely with retail meat departments.
“A market may have one guy who knows how to cut meat, but most of the others [in the meat department] are not highly trained,” Cordray says. “Real butchers are a dying breed.”
The exceptions are some upscale or specialty chains, such as Whole Foods, Balducci’s or Wegmans, or at the scattering of traditional butcher shops (see “Meat Markets” on this page). There, it’s easier to find someone to give you expert advice about the different types of steak, how to cook them, even recipes.
We asked some of those butchers, as well as other meat experts, what you need to know when choosing the perfect steak. Here are their 11 top tips:
• Pick out your steak like you pick out your clothes. Would you grab just any old pair of pants off the rack? Of course not. Same with a steak. Look at each one carefully. If you want it to be juicy and tender for cooking on the grill, you want lots of little white flecks of fat in the meaty part (it’s called marbling). The flecks melt away during cooking, adding to the meat’s flavor. You also want it to be an even thickness (if it’s thinner in some parts, it will cook unevenly). If you’re buying more than one steak, try to find cuts that are all close in size so they finish cooking at about the same time.
• Look for thick cuts. Avoid steaks that are less than an inch thick, says Bruce Aidells, co-author of “The Complete Meat Cookbook” (Houghton Mifflin, 1998), because they’re too easy to overcook. Be careful when buying steaks in packs — it’s often difficult to get a side view to see just how thick they are.
• Don’t trim that fat. Yeah, yeah, we know. It’s hard to break years of being admonished otherwise. But father-and-son butchers Bill and Aaron Fuchs of Wagshal’s Market in Northwest Washington tell customers to leave most of the fat on the outside edge of the steak before cooking. The fat helps to keep the steak moist and hold its shape during cooking. It also enhances the meat’s flavor. Once the steak is cooked, you can trim off any excess fat before serving.
• Behind the glass or on the shelf? Sometimes it’s the same meat. Markets tend to put a higher grade of meat in the full-service glass case, but not always, Irion says. Sometimes it’s the same meat as in the plastic-wrapped packages on the self-service shelves — the only difference is you might have more of certain cuts to choose from in the full-service case. If you’re unsure, ask a meat department employee to explain the difference — especially if the steak in the case is priced higher than the ones on the shelf.
• Chuck and Round are tough guys, Rib and Loin are not. If the words “chuck” or “round” are in the name of the steak, it will need to be marinated and then slowly cooked in liquid to be tender. These are generally very lean cuts with lots of muscle fiber that need to be broken down with slow, long, moist heat. Don’t even think of throwing a chuck steak on the grill.
If the word “loin” is on the label, or the butcher tells you that a steak is cut from the loin (a strip steak, porterhouse or T-bone), these will be the most tender. Same goes for the word “rib,” as in rib-eye or rib steak. These can be cooked quickly — on a grill, in the oven or on the stove in a pan.
• Know your grades. The lower the grade, the leaner and tougher the beef. Prime is the top grade, in terms of flavor, marbling and tenderness, but very little prime beef ends up in mainstream markets. As far as consumers are concerned, there are really only two grades: choice and select. Those two make up almost all the meat being sold at the supermarket. Choice is the higher grade, although it can encompass a wide range of quality ranging from close-to-prime to close-to-select. The leanest, least expensive meat is generally graded select and it makes up the lion’s share of meat in the self-service case, according to the cattlemen’s association.
Keep in mind that grading is voluntary. All meat must be inspected for wholesomeness by the U.S. Department of Agriculture before it’s sold, but grading for quality is done at the request — and cost — of the packer. Because grade dictates price, many packers pay for it to be done.
• Be wary of fancy brand names. To help promote beef, the industry has introduced what it calls “branded beef” — often special names that don’t mention the meat’s grade. Some of those names are developed for marketing purposes or to give certain cuts a cachet. Safeway recently introduced Rancher’s Reserve, a specially tenderized line of leaner beef that falls into the lower end of choice or upper end of select. Some brands are breed-specific, such as Certified Angus Beef, which means the beef is prime or choice and had to meet other specific qualifications.
• Enhanced? Natural? Organic? Know the difference. “Enhanced” beef means meat that has been injected with additives (such as flavoring, tenderizer or a salt solution to increase moisture). Look at the label. It must indicate what percent of the meat’s weight is from an injected solution.
“Natural” beef means it’s been minimally processed without additives, colors or preservatives. That description fits most of the beef being sold; it has nothing to do, however, with what the animal was fed or whether it was given antibiotics or growth hormones.
If how the animal was raised is important to you, look for “certified organic” on the label. Certified organic beef must meet the USDA’s 2002 national organic program standards, meaning cattle must be fed entirely with organic feed, must not be given growth hormones or antibiotics and must have access to pasture.
• Want a perfectly cooked steak? Buy a thermometer. Butchers and meat experts might quibble about which is the best cut of steak, but there’s one thing they all agree on: There’s nothing better than an instant-read thermometer for making sure that steak is perfectly cooked. Don Roden, owner of the new Organic Butcher in McLean, says the secret to a perfect steak is 125 degrees on the thermometer (for rare). “Doesn’t matter how you cook the darn thing — grilled or in a pan — use a thermometer to measure the internal temperature,” he says. “It does away with all the guesswork about timing.”
• Try this two-step trick for cooking steaks. This is an old restaurant method and a practically foolproof way to make sure your steak is not overcooked. It works particularly well with a two-inch thick, boneless steak such as filet mignon. Sear the steak on one side in a hot, oiled pan on the stovetop over fairly high heat. This creates a nice brown crust. Flip the steak over, then place the pan in a 425-degree oven to finish the cooking. Roast to desired doneness (about 5 minutes for rare, 7 minutes for medium rare, 9 minutes for medium), depending on the thickness of the meat. Let the meat rest for 5 minutes to redistribute juices before serving.
• And the award for Best Steak goes to . . . the rib-eye. Ask a butcher what his favorite cut of steak is, and the boneless rib-eye gets the nod. In terms of juicy flavor and tenderness, the rib-eye has it all, says Bill Fuchs of Wagshal’s. “It’s not quite as tender as the loin, but it has a richer flavor. It’s my favorite,” Fuchs says. Adds Irion: “When they grade the beef carcass, it’s the rib-eye they look at to determine the quality of the meat. You won’t go wrong choosing a rib-eye.”

Source: http://www.washingtonpost.com/wp-dyn/content/article/2006/02/14/AR2006021400432_2.html

The beach resorts, leisure parks and vacation hotels in Clark Pampanga offer a unique ambience that supports a laidback relaxing lifestyle. Many visitors travel north to Clark Pampanga from Manila to unwind and relax in these resorts. This is also why many wedding couples choose to get married and spend their honeymoons in Clark which is a highly recommended getaway destination out of town from Manila.

Generally regarded as the best hotel in the North near Manila as well as the top beach resort in Clark, Clearwater maintains a consistent standard with respect to products and services. This hotel resort in Pampanga may not be a 5-star resort but visitors from Manila going to Angeles City and Clark Freeport regard Clearwater as the number one location for family outings as well as the best event venue for company outings, weddings and other events.

For reservations, comments and inquiries,

www.philippinesweddingvenue.com

Philippines Wedding Venues Service Center
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

Email: Wedding@Yats-International.com

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

Yats Restaurant is the best restaurant for special dinner, best restaurant for dinner with friends near Manila, also the best place to celebrate special events.

A Well-known Restaurant in Pampnga, an interesting place to celebrate Birthday Party in Pampnga.
A best place to dine with friends in Pampanga

Are you looking for an attractive restaurant or a nice place to eat with friends in Clark, Angeles City Pampanga? Yats Restaurant and Wine Bar is a restaurant with good food and good wines for dinner located at Clark Angeles City Pampanga. Perfect for exclusive dinner venues for groups, recommended for private dinner in Philippines. A Restaurant in Clark for business dinner meeting. Private dinner place or dinner restaurant in Clark Subic Near Manila Angeles City Pampanga. Yats Restaurant is one of the Good Restaurant in Pampanga Angeles City Clark near Manila.

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Steaks – 24August11

wedding venue — Wed, 24 Aug 2011 04:46:14 +0000

Steak is a continental dish enjoyed by people all over the world. It is a piece from a bigger portion of meat like beef, red meat and fish. To improve the tenderness of the meat, nearly all steaks are slashed vertically to the muscle fibers. Steaks can be grilled, pan-fried or broiled. The tenderest part of the meat has to be used for steaks because they are cooked hastily with dry heat to be served whole. This is the reason for the high rates of steak, thus it being the food for the comparatively wealthier people.

There are many restaurants found that specialize in steaks, and are known as steakhouses. The distinctive steak dinner found here is of a steak with some starchy dish like potatoes, rice, pasta or beans. There is also a petite plateful of cooked vegetables that escorts the meat and the side dish. One of the more common accompaniments with steak is the cooked lobster tail. This pair is often called surf and turf. Steaks have to be eaten using a special steak knife, which is jagged and sharper than a good number table knives.

There are different types of steak available; filet mignon that is small choice tenderloin, round steak that is cut from the round or butt of the animal and is also called rump steak. The sirloin is steak cut from the hip while the rib eye steak is rib steak of only the longissimus muscle. The flat iron steak is from the shoulder blade while the flank steak is form the underside and is not as tender as the steaks cut from the rib or loin. The skirt steak is made from the diaphragm and is very tasty, but hard. The hanger steak or onglet is steak from the center of the diaphragm that is tasty and often called butcher’s tenderloin. Swiss steak is not a type of steak, but a method of preparing meat by undulating or throbbing the meat to finally braise it. Salisbury steak too is not a steak but is a meat pie made from ground beef with onions and sometimes, mushrooms too. The cube steak is a cut of meat that is usually top round and tenderized by the fierce pounding of a mallet.

There are many free recipes on preparing steaks on the most of the international and cooking sites on the internet. There are also recipes relevant to the cut of steak you intend to cook. So go ahead and surprise your friends and family by cooking delicious steak using one of the recipes found on the internet.

Source: http://steaki.com/

Philippines Wedding Venue web site is intended to offer information and assistance for the planning and organization of wedding ceremonies and wedding receptions. All kinds of wedding services and logistics are available at attractive prices near Manila. Highly recommended wedding and reception venues can be found in Clark Philippines. In addition to resorts and hotels in Clark, Pampanga, there are other choices of wedding reception venues especially for smaller parties of less than 100. Among the top rated indoor wedding venues is fine dining Yats Restaurant & Wine Bar. This upscale dining establishment is renowned for its award winning wine list. The resto bar is also frequently used for small wedding receptions of 50 to 100 people.

Comparison of crime rates between Philippines Angeles City and Clark Pampanga sheds light on the difference between the twin cities of Pampanga. Regular guests of Angeles City Hotels begin to migrate on base into hotels inside Clark Philippines not only for peace and quiet but peace of mind and a sense of safety and security.

www.philippinesweddingvenue.com

Philippines Wedding Venues Service Center
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

Email: Wedding@Yats-International.com

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

Yats Restaurant is an excellent Restaurant to dine, a restaurant with good food, a good place to have birthday party and special events. A Kid-friendly restaurants in Manila

www.YatsRestaurant.com

Where to go in Clark? Hotel Clark Philippines is a De Luxe Hotel in Clark and Subic, a risk free place to stay, cozy and nice ambience, a nice function place for special occassion

www.HotelClarkPhilippines.com

The Reluctant Gourmet’s Top Steak Buying Tips – 24August11

wedding venue — Wed, 24 Aug 2011 04:44:38 +0000

A lot of visitors ask me about buying steaks so I thought I would start putting together some tips on buying steaks, describing various cuts and what to look for when purchasing a good steak. I’ll start with some basics and add to this page as I learn more from my resources. You may also be interested in How to Grill a Good Steak? and where to buy steaks online and why just below….

Top Steak Buying Tips
1. My #1 tip is get to introduce yourself to your local butcher and become friends.
2. Buy the best grade of meat you can afford…Prime, Choice, Select in that order.
3. When possible, buy from the butchers counter not the pre-packaged section.
4. Look for steaks with fine texture and firm to the touch.
5. You want the color to be a light cherry red color, not deep red. And by all means stay away from gray meat.
6. Look for a steak that has marbling. It is the thin threads of fat running through the meat that makes it Prime and gives it that incredible flavor.
7. Dry aging is considered better than wet aging but that may be a matter of taste. However, avoid meat that has no aging and is too fresh.
8. If you do buy packaged meat, stay away from any with excessive moisture, tears or that are past their sell by date.
9. Just because the label says Angus, doesn’t mean it is Certified Black Angus (CBA)
10. Visit the Reluctant Gourmet Web Site often and sign up for my free newsletter!
________________________________________
#1 Getting to know your butcher
It doesn’t matter if you buy your steaks at the supermarket or a gourmet butcher shop. If you want to learn about meat, how to purchase it, what’s a good buy today, how to cook it, start a relationship with your butcher. These are the folks who know what you don’t and will be glad to help if you just ask.
My own local butchers tell me that customers don’t take advantage of their knowledge and experience. They come in with their own preconceived ideas of what a good steak should look like and end up buying an inferior product. A good steak is expensive so why not ask the expert who handles the products everyday what they think is a good bargain. You may be surprised by getting better cuts for less money.

#2 Buy the best grade of meat you can afford
Most of us rarely have the opportunity to buy and taste Premium beef. That’s because only 1 – 2.5% of all beef processed in this country is good enough to be graded by the USDA as Prime. The inspector takes in all sort of things when grading for Prime but as a consumer, we are mostly looking at marbling, that network of fat that traverses throughout the meat.
Given a choice at the market between a perfectly lean piece of meat and a Prime cut with lines of fat running through it, most of us would pick the lean steak. But it’s the marbling that gives the Prime cut the incredible rich, juicy, tender flavor and texture that we are looking for.
Just because Prime isn’t that readily available or in a price range we can afford, there is nothing wrong with Choice. There are different grades of Choice so you may want to shop where they consistently buy beef at the higher end of the Choice grade. How will you know? By getting to know your butcher and asking.
Select has the least amount of marbling making it lean but not so tender or tasty. More importantly, you are not going to pay that much more for Choice than you are for Select, so if you can, spend the extra dollars and buy Choice. In my opinion, there’s nothing worse then chewing and chewing and chewing through a tough, flavorless piece of meat.

Source: http://www.reluctantgourmet.com/steak_information.htm

Wedding couples like the idea of a getaway to travel out of town from Manila to the north and book beautiful outdoor venues in highly recommended top rated hotels and resorts. One of the most popular wedding spot in the north is Clearwater Resort and Country Club. This hotel in Clark offers over ten outdoor garden venues for wedding receptions as small as 50 guests to over 500 persons. These are private venues and all event venues offer a special kind of romantic ambience to help make the wedding reception a memorable one.

Pampanga is an important province of the Philippines slated to be the next business and tourism center of the country. Already international traffic prefers the Clark International Airport and tourists find Clark Freeport Zone easier to get around than Manila. Safety, low crime rate, no traffic and low pollution levels all contribute to making Pampanga Angeles City Clark Freeport Zone a preferred destination for local and international tourists.

For reservations, comments and inquiries,

www.philippinesweddingvenue.com

Philippines Wedding Venues Service Center
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

Email: Wedding@Yats-International.com

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

Yats Restaurant is the best restaurant for special dinner, best restaurant for dinner with friends near Manila, also the best place to celebrate special events.

www.YatsRestaurant.com
Where to go in Clark? Hotel Clark Philippines is a De Luxe Hotel in Clark and Subic, a risk free place to stay, cozy and nice ambience, a nice function place for special occassion

www.HotelClarkPhilippines.com

Learn About Steaks: Rib Steak – 11August19

wedding venue — Fri, 19 Aug 2011 07:26:04 +0000

Among our cow meat, we have ribs, and then we also have rib steaks. What are those? I waited to cook them because I wasn’t sure. I had heard of rib eye steaks…but rib steaks? Maybe they just shortened it on my packages because they could only put a certain number of letters?

Nope, they’re a real thing.

The ‘rib section’ of a cow includes ribs numbers six through twelve (so, seven in all), and butchers can make that section into a ‘rib roast’ all in one piece (or multiple, smaller roasts), or they can cut the individual ribs with steaks, and then they’re called ‘rib steaks’ instead. Some people call these cuts “prime rib” but it’s actually kind of a misnomer because they can actually be “prime” or not, and it depends on the USDA grade.

Rib-eye steaks are basically rib steaks where the bone has been removed. They may be from a particular portion; I’m not really sure. It seemed like different websites said different things.

[Note: In the pictures our steaks are kind of small. It's because they are veal. These cuts actually do come quite a bit larger.]

Rib steaks are supposed to have a lot marbling and fat (so, flavor), because of the muscles that they’re from, so people don’t usually marinade these steaks.

Instead, it seems like the most popular way of preparing rib steaks is the Sear & Blastmethod. So, this is what I did to prepare ours.

Here’s how it works:
1. Preheat your oven to 450 F.
2. On the stove, get a cast iron skillet really hot.
3. Season your steak. I just used salt and pepper.
4. Sear the steak for 3 minutes on the first side, and then flip it over.
5. Move everything into the preheated oven.
6. Cook it in the oven until it is done. (We like our steaks pretty well done, so I think it was 7 or 8 minutes for us. If you want it medium, it’s about 6 minutes.)

Source: http://michiedo.blogspot.com/2011/06/learn-about-steaks-rib-steak.html

The best wedding venues outside Manila in Pampanga and Subic are listed here including a beach resort which is a semi-private establishment located in the central business district near shopping, business, entertainment, airport and other conveniences of Philippines Clark Freeport Zone. The wedding reception venues, beach resorts, leisure parks and vacation hotels in Clark Pampanga offer a unique ambience that supports a laidback relaxing lifestyle. Many visitors travel north to Clark Pampanga from Manila to unwind and relax in these resorts.

This Pampanga resort hotel is different from other hotels in Clark Philippines or hotel in Angeles City. This Clark Hotel has large outdoor space for children to play and adults to enjoy some peace and quiet in the picnic grounds near the lake. Guests like the Hotel’s café breakfast garden which serves the best breakfast in Pampanga. Clearwater Resort has nice ambience and wide space, much better than the other hotels in Angeles City and Manila Philippines.

For reservations, comments and inquiries,

www.philippinesweddingvenue.com

Philippines Wedding Venues Service Center
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

Email: Wedding@Yats-International.com

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

Yats Restaurant is the best restaurant for special dinner, best restaurant for dinner with friends near Manila, also the best place to celebrate special events.

www.YatsRestaurant.com

Where to go in Clark? Hotel Clark Philippines is a De Luxe Hotel in Clark and Subic, a risk free place to stay, cozy and nice ambience, a nice function place for special occassion

www.HotelClarkPhilippines.com

Raising the Steaks – 11August19

wedding venue — Fri, 19 Aug 2011 07:25:21 +0000

If you feed cows grass, does the beef taste better?
By Mark SchatzkerPosted Wednesday, Nov. 1, 2006, at 2:37 PM ET
Can you tell how good a steak is going to taste by looking at it? The government thinks you can. That’s why, when a USDA meat grader assesses the quality of a beef carcass, he or she makes an incision between the 12th and 13th rib, takes a good look at how much marbling there is, and assigns the meat a grade, from the highest, Prime, to Choice and Select and all the way down to Canner. That’s why a well-marbled steak, one that is abundantly flecked with little specks and streaks of white fat, costs a lot more than a steak that’s all red muscle.

But is marbling all there is to a good steak? Doesn’t, say, a cow’s diet have something to do with the way a steak tastes? And can someone please explain why that gargantuan USDA Prime strip loin I ate in Las Vegas last year had about as much flavor as a cup of tap water? I decided to find out for myself. My mission: to taste steaks from cattle raised in very different ways and see how they stack up.

To understand good steak, it helps to know a thing or two about how it gets on your plate. These days, most calves are born on ranches, suckled by their mothers, and then sent out to pasture. When they reach 6 months, they’re sent to a feedlot where they’re “finished” on grain, usually corn. Grain isn’t a cow’s natural diet, but it’s the feed of choice for two reasons: It makes cattle gain weight quickly, and it results in well-marbled beef.
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But according to the ranchers and food scientists I spoke to, there’s a lot more to a good rib-eye than intramuscular fat. A few other factors to consider:
Breed. Angus is currently the most popular among North American ranchers. This is partly due to economics—Angus cattle mature quickly and put on weight well—but also because Angus beef is reliably marbled and tender. Not all well-marbled steaks come from Angus cows, however. Grain-feeding techniques have become so effective that even dairy cattle (such as Holsteins) can achieve a grade of Prime. (According to Cattle-Fax, a cattle-marketing information service, 17 percent of American beef comes from dairy cattle.) Does a Prime steak from a dairy cow taste as good as a Prime steak from an Angus cow? Every rancher, meat packer, and butcher I spoke to told me an Angus steak would taste better. But good luck telling the two apart at the supermarket.
Feed. Just as soil affects the quality of wine, a cow’s diet can change the quality of its flesh. Some North American cattle are finished on wheat or barley rather than corn. Is there a difference? One rancher told me that barley makes for flavorful beef and warned that wheat can make beef tough. Another rancher said, “Corn is the worst. It results in the greatest lack of flavor in beef.” And what about grass-fed beef? Raising a cow on grass alone is ecologically friendly. But does it taste any good?
Hormones. Almost all feedlot cows are injected with growth hormones to help them gain muscle mass; critics charge that doing so merely causes cows to retain water and produces bland meat.
Aging. Steak from a freshly slaughtered cow is stringy and tough. For this reason, beef is aged, a process that tenderizes it and enriches the flavor. Traditionally, beef was hung in a cold room, where natural enzymes would break down the muscle fibers. Dry aging, as it’s known, isn’t cheap. The beef loses weight to evaporation, and the moldy crust that develops on the exterior has to be lopped off, which makes the remaining beef more expensive. In the 1970s, industrial meat processors opted for wet aging—sealing entire cuts of beef in cellophane—because it’s cheaper. But most beef connoisseurs agree that dry-aged beef tastes better.
Before you walk into your neighborhood butcher and say, “Three rib-eye Angus steaks, please, pastured in the Rocky Mountain foothills, finished on barley, but with a hint of oats, and dry-aged for 28—no, make that 29—days,” keep in mind that as a consumer, such choice does not exist. That said, if you scour specialty butcher shops or Google “steak,” you’ll discover other options, including naturally raised, grain-fed, and grass-fed beef. Which leaves carnivores with the question: Which steak tastes the best?
Methodology:
We sampled rib-eye steaks from the best suppliers I could find. The meat was judged on flavor, juiciness, and tenderness and then assigned an overall preference. The tasting was blind, except for me. (Someone had to keep track of things.) Cooking method: Each steak was sprinkled with kosher salt, then sent to a very hot gas-fired grill, flipped once, and, when just verging on medium-rare, was removed and rested under foil for five minutes.
The Results:
From worst (which, in all fairness, was still a decent steak) to first:
USDA Prime Beef, Wet Aged
Price: $32.50 per pound
Aging: Wet
Purveyor: Allen Brothers (www.allenbrothers.com)
What it is: The best beef the industrial system has to offer. Only 2 percent of steak receives the lofty grade of Prime.
The knock against it: Feedlots are often nasty places, infamous for their cramped conditions, unnatural diets, contaminated groundwater, and clouds of fecal dust. These steaks may have come from one of the more humane operations. Unfortunately, it’s simply not possible to know.
Breed: Impossible to say, though Allen Brothers’ suppliers guarantee that their steaks are from high-quality beef breeds, the majority of which are Angus.
Hormones? Likely.
Raw impressions: Of all the competitors, these USDA Prime steaks looked the best raw. They had a pleasing shape, no unappetizing thick veins of fat, and abundant marbling. One taster’s note: “Now those look like the kind of steaks I’d spend money on.”
Tasting notes: This steak was juicy and so tender you could have practically cut it with a Q-tip. The only problem? Flavor—there wasn’t much. Comment: “Not something that would have impressed me had I bought it at the supermarket.”
USDA Prime Beef, Dry Aged
Price: $35 per pound
Aging: Dry
Purveyor: Allen Brothers (www.allenbrothers.com)
Raw impressions: Visually, it was impossible to distinguish the dry-aged from the wet-aged rib-eyes.
Tasting notes: This steak had more flavor than its wet-aged sibling. Tasters described it as “woody” and “smoky,” although the texture reminded one taster of liver. Despite all the time it spent hanging in a cold room losing moisture, it seemed juicier than the wet-aged steak.
Wagyu Beef
Price: $40 per pound
Aging: Dry
Purveyor: Strube Ranch Gourmet Meats (Wagyu beef from a different supplier can be purchased online here: www.morganranchinc.com/store/index.shtml)
What it is: The Japanese have a thing for incredibly marbled beef, which is known as Kobe beef. According to legend, they feed cows a secret ancient recipe that includes beer and keep their muscles tender by massaging them with sake. This beef was raised on American soil, so it can’t technically be called Kobe. But the breed—called Wagyu—is the one that the Japanese use, and the method of raising them is comparably particular. At about 9 months of age, Wagyu cattle are sent to a small, Kobe-style feedlot, where they spend more than a year eating a diet that includes some corn, but a lot of roughage as well. After that, they’re sent to a finishing lot where they eat an all-natural but top-secret diet.
The knock against it: The price. Also, there are Wagyu-beef enthusiasts who say cooking it like a regular steak will lead to disappointment and an acute sense of having been ripped off. As the “foie gras” of beef, they maintain, it’s better suited to searing or being served raw in, say, a miso-ginger-sesame-sake dressing.
Hormones? None.
Raw impressions: On looks alone, this steak faired the worst. The fat appeared pallid, and the meat possessed a gamey smell that had some tasters wondering if it had gone off.
Tasting notes: When cooked, though, what started out as a peculiar aroma mellowed into a distinctive taste that everyone enjoyed, although to varying degrees. (One person said: “I like it in the same way I like blue cheese.”) The consensus: “Gamey, strong flavor. I like it.”
Naturally Raised Grain-Fed Beef
Price: $26.70 per pound
Aging: Dry
Purveyor: Niman Ranch (www.nimanranch.com)
What it is: As with industrial beef, these cattle are finished on grain at a feedlot, which makes for well-marbled steak that is consistently tender. But Niman Ranch claims to raise cattle “with dignity.” Feed is sourced locally. The feedlot is less crowded and features shaded areas and sprinklers where cattle can cool off. Niman Ranch cattle are finished on a blend of grain—including barley, corn, soy beans, and distiller’s dry grain—along with plenty of roughage, which makes the grain easier on bovine stomachs. Also, Niman Ranch waits an extra year before sending cattle to the feedlot on the theory that steaks from an older cow, though slightly less tender, will taste better.
The knock against it: It’s pricey.
Breeds: Angus, Hereford, and Short Horn
Hormones? None
Raw impressions: Niman Ranch doesn’t sell its beef based on a USDA grade because Bill Niman doesn’t believe in the direct correlation between marbling and eating quality. That said, these steaks were the most marbled of the bunch.
Tasting notes: Gustatory joy. Everyone loved this steak, declaring it juicy, tender, and, most importantly, bursting with flavor. Comments were roundly flattering, proclaiming it to be “full bodied” with “a good steaky taste,” “mouth-filling and rich—holy cow!”
And the winner is…
Grass-Fed Beef
Price: $21.50 per pound
Aging: Dry
Purveyor: Alderspring Ranch (www.alderspring.com)
What it is: Beef from cows that have never ingested anything other than mother’s milk and pasture, which is just as Mother Nature intended. Like great wine and cheese, grass-fed beef possesses different qualities depending on where it’s grown and what time of year it’s harvested. The grass-fed steaks for this experiment came from a ranch in Idaho where cattle graze on orchard grass, alfalfa, clover, and smooth brome (a type of grass) in the summer and chopped hay in the winter. Also: Some studies have shown that grass-fed beef is lower in saturated fat and higher in omega-3 fatty acids, making it healthier than regular beef.
The knock against it: Consistency, or lack thereof. One grass-fed rancher I spoke to refused to send me any steak for this article because, he said, it sometimes tastes like salmon. Restaurants and supermarkets don’t like grass-fed beef because like all slow food, grass-fed beef producers can’t guarantee consistency—it won’t look and taste exactly the same every time you buy it. Grass-fed beef also has a reputation for being tough.
Hormones? None
Breeds: Alderspring cattle are 90 percent Black and Red Angus, with some Hereford and Short Horn, Salers, and Simmental bred in. (“Red Angus cattle finish particularly well on grass,” according to Glenn Elzinga, who runs Alderspring Ranch.)
Raw impressions: Not good. It had the least marbling, and what little fat it had possessed a yellowy tinge.
Tasting notes: Never have I witnessed a piece of meat so move grown men (and women). Every taster but one instantly proclaimed the grass-fed steak the winner, commending it for its “beautiful,” “fabu,” and “extra juicy” flavor that “bursts out on every bite.” The lone holdout, who preferred the Niman Ranch steak, agreed that this steak tasted the best, but found it a tad chewy. That said, another taster wrote, “I’m willing to give up some tenderness for this kind of flavor.”
The Verdict:
Marbling, schmarbling. The steak with the least intramuscular fat tasted the best—and was also the cheapest. That said, the steak with the most marbling came in a not–too-distant second. Do the two share anything in common? Interestingly, neither was finished on straight corn or treated with hormones. Both steaks also hail from ranches that pride themselves on their humane treatment of bovines. That made for an unexpected warm and fuzzy feeling as we loosened our belts, sat back, and embarked on several hours of wine-aided digestion.

Source: http://www.slate.com/id/2152674/

Some hotels and resorts in Angeles Philippines Clark has the perfect ambience for a romantic beach wedding and a garden style wedding reception, exactly the kind of wedding venue we have been looking for to get married in the Philippines. Angeles City is near Clark Philippines and just 90 minutes from Manila.

One of the highly recommended wedding destinations is Clearwater Resort & Country Club located in Clark, Pampanga. Garden style wedding reception can take place within a few meters from the beach of this hotel in Clark Philippines so guests and observe the ceremony at the comfort of their seats on the table.

It is important to visitor that the family feels safe in a hotel in Angeles Philippines. That is a main reasons that we choose to stay in this hotel in Clark Pampanga outside of Manila Philippines. Many don’t like the hotels in Subic or some of the hotel in Angeles City Pampanga. This highly recommended hotel in Angeles city Clark Philippines does not make them comfortable and secure.

For reservations, comments and inquiries,

www.philippinesweddingvenue.com

Philippines Wedding Venues Service Center
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

Email: Wedding@Yats-International.com

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

Yats Restaurant is an excellent Restaurant to dine, a restaurant with good food, a good place to have birthday party and special events. A Kid-friendly restaurants in Manila

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www.HotelClarkPhilippines.com

Everything You Need to Know About Steak – 11August19

wedding venue — Fri, 19 Aug 2011 07:24:00 +0000

source: http://www.esquire.com/features/steak/steak-information-0908

Philippines wedding planners and wedding reception caterers recommend Clark Philippines as this year’s premier destination for beach weddings and garden receptions. Wedding couples in Philippines no longer prefer traditional indoor venues and hotel ballrooms for wedding receptions in Manila, Angeles City, Subic and Clark Freeport.

Selecting a good and safe event venue in Philippines is not that easy. Many public event venues in resort hotels in Philippines can’t deliver assurances of safety and security. This exposes our corporate and private events to risks that are not acceptable to us as event organizers in Philippines.

For reservations, comments and inquiries,

www.philippinesweddingvenue.com

Philippines Wedding Venues Service Center
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

Email: Wedding@Yats-International.com

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

Yats Restaurant is the best restaurant for special dinner, best restaurant for dinner with friends near Manila, also the best place to celebrate special events.

www.HotelClarkPhilippines.com

How to Age Beef in a Refrigerator-July 26,2011

wedding venue — Tue, 26 Jul 2011 08:04:14 +0000

caption id=”attachment_10615″ align=”alignright” width=”250″ caption=”Famous Burgundy Wines from Domain de la Romanee Conti at Yats”][/caption]

Dry-aging beef provides it with a tender complex flavor. If you have a refrigerator, try to dry-age your own beef over a couple days to a couple of weeks. Exposing the beef to air in a refrigerator helps dehydrate the meat, providing it with stronger flavor. If you are trying to dry-age a large amount of beef though, it can become expensive because the process shrinks the meat by about 20 to 25 percent, so you end up with a smaller amount.

1. Purchase the highest quality meat you can get, focusing on a prime boneless loin or rib roast. Freeze it a week before you plan to start the dry-aging process.
2 Sett your refrigerator below 40 degrees Fahrenheit a day or two before you want to start the dry-aging process.
3. Unwrap the meat and rinse it well under room temperature water. Pat the meat dry with clean paper towels. Set the meat onto a cheesecloth and wrap it two to three times. You do not have to wrap the meat tightly as you want air to circulate around the meat.
4. Set the cheesecloth-wrapped piece of meat on a metal rack, like a baking rack. Place this rack on top of a deep baking tray or sheet to catch any juices.
5. Slide the tray into the refrigerator out of your way. After one day in the refrigerator, remove it and unwrap the cheesecloth. Re-wrap it again loosely (this is so the meat doesn’t stick to the cheesecloth).
6. Put the tray back into the refrigerator and keep it there for at least four days, but it can stay in there for up to three weeks. The longer it is left in the refrigerator, the more aged it will become (resulting in a better flavor).
7. Remove the tray when you desire and unwrap the meat from the cheesecloth. Use a sharp knife to trim off the hardened fat and outside meat that has hardened as well. Roast, grill or cook as desired.

Source: http://www.ehow.com/how_5072433_age-beef-refrigerator.html

Fine dining Yats Restaurant & Wine Lounge in Clark Pampanga Philippines

Best restaurant in Clark Pampanga attracts diners and wine lovers from Manila, Subic and Angeles City Philippines to wine and dine at this fine dining restaurant

More and more, frequent diners from Manila, Angeles City, Subic and other major cities in Asia travel to North Luzon Pampanga Clark Freeport to enjoy good food in a romantic fine dining restaurant. On their list of requirements is a good wine list that not only offers a wide selection of wines from different countries but also older vintages that can be enjoyed now and not ten years later. Classic fine dining is the experience that guests of Clark Pampanga’ Yats Restaurant & Wine Bar offers to their guests. Although this is an upscale fine dining establishment, families find the restaurant to be very children friendly.

Private dinners can be accommodated in this famous restaurant located in Mimosa, at the heart of Pampanga Clark Freeport. Private rooms suitable for 4 to 24 can be reserved in advance for company and personal functions and events. This fine dining restaurant is a very popular venue for small wedding receptions, social events, company board meetings and annual parties. This popular night out spot is generally regarded as the best restaurant in Clark Pampanga, a good nightlife destination as well as a good place to drink, relax and unwind in Angeles City, Subic and Clark.

This fine dining restaurant is also famous for its low carbohydrates “low carb” dishes highly recommended for frequent diners who are on a low fat food and favor healthy food. This is a unique restaurant that can help frequent diners maintain a healthy diet and enjoy delicious fine dining cuisine at the same time. Vegetarian dishes are a specialty here also and so are “halal” cuisines also.

Wine lover’s choice – Yats Restaurant and Wine Bar – for the most impressive and practical wine list in the Philippines, over 2700 selections, enough to satisfy the most fastidious connoisseurs. Wine lovers and gourmand foodies from Hong Kong, Singapore, Japan, Korea and Malaysia dine at Yats Restaurant & Wine Bar when they visit Philippines and bring home some rare vintage wines too.

Highly Recommended Family Resto Bar The London Pub in Clark Pampanga

Best place to unwind in Angeles City Pampanga Philippines is to wine and dine at Yats Restaurant which is also considered as the best restaurant in Clark for group dinners, parties and social functions outside of Manila. Guests of this top rated fine dining resto bar in Clark enjoy the cozy ambience, the spacious dining area as well as the privacy and exclusivity of this top restaurant near Manila in Clark. Some guests wine and dine at this famous restaurant near Angeles City Pampanga for its gourmet food. Others frequently dine at this restaurant in Clark for its fine selection of vintage wines that are offered at attractive prices. Some guests, business executives especially, select this restaurant because of its elegant private dining facilities and the attentive and professional service that the staff provide for a more formal business dinner.

For comments, inquiries and reservations click on Click here for inquiry and reservations

Restaurant@Yats-International.com

(045) 599-5600
0922-870-5178
0917-520-4401

Ask for Pedro and Rechel

www. YatsRestaurant.com

Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Pampanga? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To buy wine in Manila, Pampanga, Angeles City, Clark or Subic please log on to http://www. ClarkWineCenter.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

Comparison of crime rates between Philippines Angeles City and Clark Freeport Zone sheds light on the difference between the twin cities of Pampanga. Hotel guests of Angeles City Hotels begin to migrate on base into hotels inside Clark Philippines not only for peace and quiet but peace of mind and a sense of safety and security.

It is important to wedding couples and their guests to feel safe in a hotel in Angeles Pampanga. That is one of the main reasons that many wedding organizer and planners from Manila choose to a wedding venue for outdoor reception in Clark Freeport Zone just outside Manila Philippines. Many wedding guests traveling with families and children do not like the hotels in Subic or some of the hotel in Angeles Pampanga. The resorts in Philippines Angeles City do not make guests feel comfortable and secure, but Clark is perfect location for weddings.

For reservations, comments and inquiries,

http://www.PhilippinesWeddingVenue.com

Philippines Wedding Venues Service Center
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

Email: Wedding@Yats-International.com

For more information about hotels and resorts near Manila in Subic, Angeles City, Clark, Pampanga, Philippines log on to http://www.HotelClarkPhilippines.com.

To inquire with the beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com