Best Restaurant Angeles City Pampanga Clark Philippines » Related Menu Information

Restaurant in Clark Pampanga Executive Lunch Menu May 23, 2013

yats resto — Mon, 27 May 2013 06:13:26 +0000

SOUP
Clam Chowder
Garnished with Asparagus and Corn

APPETIZER
Smoked Salmon, Capers and Cream Cheese
on Melba Toast

MAIN COURSE
Slow Braised Beef Brisket Goulash
Served w/ Pilaff Rice and Sautee French Beans

Pan Fried Potato Crusted Mackerel Fillet
with Lemon Risotto and Wilted Spinach

DESSERT
Pear and Apple Tartarin
w/ Vanilla Ice Cream

Php550 2 Course
Php690 3 Course
Php790 4 Course

Other Menus & Specials

yats resto — Fri, 24 May 2013 07:22:00 +0000

APPERTIF

Yats Restaurant Red Wine Cocktail

SOUP

Langoustine and King Crab Bisque w/ Tarragon Cream

APPETIZER

Wild Game Meat Ballontine w/ Asparagus Spears, Cherry Tomato Mesclun and Whole Grain Mustard Dressings

SORBET

Beet Root Cranberry and Vodka

WINE

Yats Restaurant White Wine Spritzer

MAIN COURSE & WINE

Choice of

Main Course

Pan Roasted Brazilian Tenderloin and Duck Liver served w/ Wild Mushroom Risotto Cake, Wilted Cream Spinach, and Port Wine sauce

Wine

1973 Châteauneuf du Pape, Thorin-Chambert

Main Course

Pan Fried Atlantic Pink Salmon w/ Almond and Pepper Crusted and Breaded Wing Prawn accompanied by Ultimate Mashed Potato, Steamed Asparagus, Broccoli and Hollandaise sauce

Wine

1991 Bourgogne Pinot Noir, P. Misserey

DESSERTS

Belgian Chocolate Cake w/Chocolate and Orange Marmalade and Walnut Rhum Ice Cream

Php 2,300

235 farm machineries given to C. Luzon farmers’ groups

yats resto — Mon, 04 Mar 2013 08:30:33 +0000

CITY OF SAN FERNANDO–The Department of Agrarian Reform (DAR) has recently distributed some 235 farm machineries worth P41.4 million to farmers’ organizations in Central Luzon in a move to help modernize farming in the region.
The farm machineries, which consist of tractors, threshers, water pumps, sprayers and reapers, stand to benefit the 32 farmers’ organizations in the region with members of more than 6,000 agrarian reform beneficiaries (ARBs).
With the new machineries, DAR Secretary Virgilio delos Reyes said, the ARBs can now till their land faster and more efficiently and will greatly help in decreasing loses in production and increasing their yield and income.
The DAR said the machines were given as “equipment grant” which will be operated by the farm organization as a business asset where user fees will be collected and will be utilized for the operation and maintenance of the farm equipment.
The project is implemented under DAR’s Agrarian Reform Community Connectivity and Economic Support Services (ARCCESS) which aims to transform ARBs into viable entrepreneurs by providing them with support services to increase their income and farming capabilities.
ARCCESS would also teach farmers agri-business technologies to help them establish farm enterprises and gain access to credit and better markets.
De los Reyes also informed the farmers that DAR is working a financial scheme with the Land Bank of the Philippines to help them have easy access to credit. ● (PNA)

http://www.headlinegl.com/235-farm-machineries-given-to-c-luzon-farmers-groups/

Food and wine lovers of Manila gather in Pampanga to enjoy a sumptuous dinner at the best restaurant in Clark Pampanga featuring classic French cuisine, many order fine vintage wines from Yats Restaurant and Wine Lounge to pair with these delectable dishes, all in all, one of the best dinners they enjoy for a long time.

Best Restaurant in Clark Pampanga cooks up a sumptuous dinner featuring the regional cuisine of Italy that food and wine lovers can enjoy with their favorite vintage wines from Piedmont, Tuscany, Amarone, Sicily and other major wine regions of Italy, all available from the majestic wine cellars of Yats Restaurant many regard as the best place to enjoy wine in the Philippines

Looking for a party venue in town?
Clearwater Resort and Country Club is one of the ideal venues for birthday party because it is a risk free venue. Not only Birthday Parties but also a good place to enjoy family reunion. A good place to celebrate special occasions. Clearwater Resort and Country Club is one of the resorts in Subic Clark Angeles City Pampanga or near Manila with activity amenities, place that are nice for celebration. It is one of North Luzon Philippines’ top hotels that is trouble free, risk free, and a nice place to have rest in Subic. A well-recognized and interesting hotel.

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.

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. Yats Restaurant is one of the good restaurants in Pampanga, a restaurant with good food, a place that is nice for celebration, ideal for business dinner meeting, a good place to enjoy family reunion, and an attractive restaurant that serves good wines for dinner.

Best Restaurant in Clark Pampanga rolls out special set menus designed to showcase the culinary excellence of Italy; great Italian food that can be paired with fine Italian Vintage wine available at the wine cellars of Yats Restaurant which many regard to be the best restaurant near Manila.

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 Philippines? 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

Restaurant in Clark Pampanga Executive Lunch Menu May 27, 2013

20nimda11 — Tue, 07 Aug 2012 13:01:11 +0000

Restaurant in Clark Pampanga Executive Lunch Menu May 27, 2013

Grilling the perfect steak is an art form

yats resto — Thu, 15 Mar 2012 05:05:33 +0000

Grilling the perfect steak is an art form. It takes practice and patience to master it. If you follow these simple steps you will have no trouble grilling a great steak. I am assuming that you already have the right cut of steak and know how to seasoning it (or not) to your liking.

1. Let your steak reach room temperature before grilling. Some people might tell you that this isn’t necessary, however I feel that this helps grill your steak more evenly and faster.

2. Trim the steak of excess fat. Any strips of fat should be about 1/4″ thick. Also cut through the fat strip about every 1 1/2″. When grilling fat shrinks fast than the meat and it can cause your steaks to curl.

3. Season. I light brushing of olive oil, maybe some fresh cracked pepper is all you want. Seasoning is entirely up to you. Preheat the grill. Hot as it will go for a gas grill or a single layer of ashy white coals for a charcoal grill.

4. Oil the grate. An easy way to do this is to take a piece of trimmed fat, hold in tightly in a pair of tongs and rub it on the hot grate.

5. Grill. Place each steak on the grill for one minute. Turn and grill on the second side for an additional minute. Turn and rotate 45 degrees and grill for half the remaining cooking time. Turn again. If you do this right you will get a nice diamond pattern of grill marks.

6. Remove when done. I use the pressure test to check my steaks. When you are getting close to having a done steak press it with your index finger or the flat side of a grilling fork to get a feel for it. A rare steak will be soft. A medium steak will be firm but yielding. A well steak will be firm. Once you get the hang of this trick you will be able to remove steaks from the grill at just the right second.

7. Let the steaks rest for 5 minutes before serving. This will let the juices flow out from the center so the whole steak is nice and juicy.

Grilling Times by Thickness

These times are total cooking times. Divide in half for each side. Times are approximate and will vary depending on the type of grill, fuel, weather conditions, etc..

Thickness      Rare Medium         Well    Heat
1″                    8-10    12-14             16-20 High
1 1/2″ 10-14 16-20 22-26 High
2          12-16 18-22 24-28 Medium

Are these articles useful for enhancing your wine and dine experience in the Philippines. Do they also help you with travel, leisure, vacation, dining out, nightlife and other leisure activities plans in Philippines? Yats Restaurant hopes to provide you with ample information so you can plan your trips to Pampanga Angeles City Clark Freeport Zone whether you are travelling from Manila or other Asian countries such as Hong Kong, Shanghai, Singapore, Malaysia or Korea.

Restaurant reservations in Philippines, planning of menu, selection of wine for dinner and booking a private function and event in Angeles City Clark Freeport Zone can all be handled. Yats Restaurant and Wine Bar has been regarded by many to be the premier restaurant north of Manila Philippines. Its 3000-line award-winning restaurant wine list has kept many wine lovers happy dining in this restaurant in Angeles City Clark Philippines for over a decade.

Yats Restaurant and Wine Bar was built by Hong Kong-based Yats International in 2000 to provide a world-class fine dining restaurant, business meeting facilities and venues for private dinners and functions in Pampanga Angeles City Clark Freeport Zone. Pampanga Angeles City Clark Philippines was selected for this restaurant because of safety, clean air, absence of traffic and proximity to Manila and Subic.

For comments, inquiries and reservations, email Restaurant@Yats-International.com or call these numbers:
(045) 599-5600 0922-870-5178 0917-520-4401 ask for Ernest or Pedro.

Http://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 Philippines? 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.

Source: http://bbq.about.com/od/steaks/a/aa071898.htm

Cooking the perfect steak can be a challenge, even for top chefs

yats resto — Thu, 15 Mar 2012 05:04:58 +0000

Cooking the perfect steak can be a challenge, even for top chefs. That’s because smaller cuts of meat can dry out easily or cook too quickly so they become dry, tough or leathery. We recommend using a heavy frying pan or griddle (ridged pan) rather than an electric grill as you can control the temperature more easily.

CHEF’S TIP: Rump comprises of several muscles, all of which are frequently used, giving it a firmer texture, and more of a juicy “bite” than a soft-textured steak such as fillet. It also has fine marbling, which ensures it is full of flavour.

These Pavé Rump Steaks are cut across the grain to approximately 50-60 mm (2-2¼ inches) thick. The term pavé refers to the shape, which is rectangular or square.

Due to the thickness of these steaks, they require a slightly longer cooking time than that given in our ‘Steak Cooking Guide’, which is why we’ve included this separate guide.

Step 1 – Prepare the steaks

• Allow to come to room temperature (for about 20 minutes).

• If bought from mail order, defrost overnight in a refrigerator, in original packaging and pat dry.

Step 2 – Preheat your pan

• Heat a griddle or frying pan over a high heat until hot, but not smoking. (If the pan is too hot, the outside will burn before the inside is done, too cold, and your steaks will be tough).

• Brush the steaks with oil (to avoid using too much), or pour a little oil into the pan, and season if desired. (Canola or groundnut oil is best, but olive oil is fine too.)

• When you place the steaks in the pan, a “sizzle” will tell you if it’s hot enough.

Step 3 – Cook to your liking

• For a medium steak: Cook on one side without touching for 3-4 minutes, then reduce to a medium heat and cook for another 2-3 minutes.

• Gently turn the steak over with a pair of tongs (don’t pierce it, or the juices will escape), and cook for a further 6 minutes. (You can vary the times here if you prefer a rare or well-done steak.)

• To test for doneness, press the steak gently with the tip of your finger. Rare should be soft and supple, well done firm, and medium in between.

Step 4 – Rest your steaks

• Resting is just as important as cooking, as it allows the meat to become warm, moist and tender all the way through.

• Remove from the pan, place on a rack and cover with foil and leave in a warm place for up to 10 minutes. Remember it is always better to over-rest your steaks than to under-rest them. Resting helps the meat to achieve the full flavour and tenderness.

Step 5 – Serve your steaks

• Lay your table with razor-sharp, un-serrated steak knives designed to cut cleanly through the meat.

• Serve your steaks on hot dinner plates, and enjoy.

For comments, inquiries and reservations, email Restaurant@Yats-International.com or call these numbers:
(045) 599-5600 0922-870-5178 0917-520-4401 ask for Ernest or Pedro.

Http://www.YatsRestaurant.com

Source: http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/real_food/article4057638.ece

3 Ways to Cook a Great Steak

yats resto — Thu, 15 Mar 2012 05:04:17 +0000

Dry. Raw. Charred. Chewy. Why does cooking a decent steak give us the willies? For one, there are a number of different ways to cook steak. You can grill, broil or fry it, depending on your preference.

Kick things off with a steak that is at least 1-inch thick (strip steak, t-bone, porterhouse, etc.) — anything thinner will likely dry out, and anything thicker makes it difficult to gauge doneness. No matter which cooking style you choose, start by sprinkling the meat with a good dose of salt and pepper. I also like to take a crushed garlic clove and rub it all over the beef. If you’d like, try marinating the steak, but this isn’t necessary for any of the techniques below.

Now, let’s review our cooking options:

1. Fry: Simply put, you’re tossing a hunk of beef into a frying pan. Fire up a pan on medium heat, and warm up a teaspoon of oil for a minute, and then lay your steak in the pan. (Make sure you turn on your stovetop fan and keep your pan covered because this tends to be a smoky job.) A 1-inch thick steak should cook for about 4 minutes on each side, depending on how you like it cooked.

2. Oven Roasting: Restaurants often use this method of cooking steak, but it requires two steps:

Pre-heat the oven to 450 degrees F and grab a heavy frying pan that’s oven-safe (like one of those black cast iron skillets your mom used to use).

Turn the burner or element on high heat, and warm up that skillet until it’s piping hot.

Drop a teaspoon of oil in the pan and let it heat up

Using tongs, gently put the steak in the pan and sear it for about 90 seconds on each side. This locks in the juices.

Now, place the pan in the oven to finish cooking. Roast the meat for 6-9 minutes, depending on how you like it cooked.

If you don’t have an iron skillet, all hope is not lost. Use a regular frying pan to sear the steak, and then transfer it and all the juices to an oven-safe pan to finish the roasting process.

3. Grill: This tends to be the method of choice for meat-lovers. Make sure your barbecue is piping hot (at least 450 degrees F). Pour a little olive oil on a paper towel or a small brush and rub the grill slats before you lay the steak down. Once it’s on the grill, reduce the heat to medium and keep the lid down (and quit peeking!) After 4-5 minutes, it’s time to turn the steak over and let it go another 4-5 minutes on the other side.

For comments, inquiries and reservations, email Restaurant@Yats-International.com or call these numbers:
(045) 599-5600 0922-870-5178 0917-520-4401 ask for Ernest or Pedro.

Http://www.YatsRestaurant.com

Source: http://startcooking.com/blog/276/3-Ways-to-Cook-a-Great-Steak

Cooking Steaks – How To Cook Perfect Steaks

yats resto — Thu, 15 Mar 2012 05:03:39 +0000

Using dry heat is the best way to cook steaks and other tender cuts of meat. Dry heat cooking causes the exterior of the meat to brown and caramelize which gives the steaks a richly browned complex flavor. This is partly a result of the sugars inherent in the meat going through a series of complex reactions called the “Maillard reaction.” The moisture on the surface of the meat also evaporates and the juices becomes concentrated, forming the appealing brown crust.

Purchasing Steaks:

When buying steaks, buy the best grade of meat you can afford. It should be USDA Prime Aged Beef. If your butcher does not have this, the next best grade is Choice. (see Grading Cuts of Beef in the left column)

Look for steak with fine texture and firm to the touch. You want the color to be a light cherry red color, not deep red. Also look for steaks that have marbling, as it is the thin threads of fat running through the meat that make it Prime and gives the wonderful flavor. Marbling is the white fat that you see in all cuts of beef. Remember that a substantial amount of evenly distributed marbling is a good thing. If you don’t want much animal fat in your diet, then don’t eat steak! To avoid fat in steak is to avoid steak altogether.

Size or thickness matters when purchasing steaks. The best steaks are 1-inch to 1 1/2-inches thick. A thin cut is likely to get dried out. The thickness of the steak is more important than the weight.

Room Temperature:

Always let your steaks come to room temperature (70 degree F.) before cooking or grilling. If your room’s temperature differs from 70 degrees F., then just adjust your time accordingly.

A cold steak will contract when it hits the heat and this wall cause it to toughen. This is possibly the first biggest mistake people make.

Remove your steaks from the refrigerator at least 30 minutes before you plant to cook them – sometimes as long as 60 minutes (depending on size). Pat the steaks dry with a paper towel. You want to have a completely dry steak before cooking. If you steak is wet, you will essentially be steaming it!

Salting the Steaks:

Do not salt your steaks just before cooking. Salt brings moisture (water) to the surface of the steak, and the water sits on the surface as you cook the steak. Thus, you are again basically steaming the steak.

Traditionally, when browning meat, chefs skip the addition of salt because the salt draws water out of the meat’s surface through osmosis. If, for example, you were to season a steak just 10 minutes before grilling, beads of moisture would appear on the surface, eventually forming a shallow puddle of juices. On the grill, the steak would turn gray, not brown.

On Food and Cooking, by Harold McGee (Food Scientist):
Meat cells brown at around 310 degrees F. Water on a steak’s surface boils and turns to steam at 212 degrees F, so a wet steak can turn gray and cook through before its surface can brown.

I know that some people do salt their steaks before cooking, but trust me and don’t salt – the result will be juicy, delicious steaks to serve your family and guests! Salt after the steak is cooked to your liking, has rested the required time, and just before serving

For comments, inquiries and reservations, email Restaurant@Yats-International.com or call these numbers:
(045) 599-5600 0922-870-5178 0917-520-4401 ask for Ernest or Pedro.

Http://www.YatsRestaurant.com

Source: http://whatscookingamerica.net/Beef/CookingPerfectSteak.htm

Some tips on buying steaks, describing various cuts and what to look for when purchasing a good steak

20nimda11 — Thu, 15 Mar 2012 05:02:50 +0000

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.

For comments, inquiries and reservations, email Restaurant@Yats-International.com or call these numbers:
(045) 599-5600 0922-870-5178 0917-520-4401 ask for Ernest or Pedro.

Http://www.YatsRestaurant.com

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

Pick out your steak like you pick out your clothes

20nimda11 — Thu, 15 Mar 2012 05:02:10 +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.

For comments, inquiries and reservations, email Restaurant@Yats-International.com or call these numbers:
(045) 599-5600 0922-870-5178 0917-520-4401 ask for Ernest or Pedro.

Http://www.YatsRestaurant.com

Source: http://www.washingtonpost.com/wp-dyn/content/article/2006/02/14/AR2006021400432.html