Script

THE MEAT TRAY PRESENTATION ~ VERSION 1:

I would like to formally welcome you to 801 Chophouse. 

I will begin with a little information about the steaks offered at 801.

ALL of our steaks are classified “USDA Grade Prime Beef.” Only steaks with the

most abundant level of marbling get graded “Prime”, as marbling is what adds

flavor and juiciness to the meat. From within this Prime category, our “801 Elite

Prime” is hand selected to ensure the highest quality, so you will be enjoying a truly

superior steak here at 801 Chophouse.

The cattle raised to produce 801 Elite Prime are finished on grain for over 300 days.

This is 3 times longer than typical Prime beef, which ensures each steak has intense

marbling. The steaks are further enhanced by our private aging process, for

superior flavor and tenderness. We don’t use any oil or butter on our steaks,

though they are aggressively seasoned with salt & pepper before they are cooked,

to enhance the natural steak flavor.

We then cook the steaks using our specially made high temperature broilers. This

allows the surface area between the meat and the marbling to increase not only

intensifying the flavor, but also allowing the marbling to melt into the meat faster

during cooking. Creating everything a truly remarkable steak should be. We

prepare our steaks to true steak temps as you will see in the middle of the menu.

SPECIALITY OF THE HOUSE: PRIME RIB

Our specialty of the house is the Prime Rib which we offer in two sizes. Our Single

cut is approximately 16 to 18 oz., and our 801 cut is approximately 26 to 28 oz.

Our prime rib is slow roasted to medium rare and then brought up to your desired

temperature. We offer the traditional preparation, which is Roasted Prime Rib

served au jus with a side of horseradish cream sauce. We can also prepare the

prime rib in any of our grilled steak preparations. My personal favorite is the spiced

rubbed prime rib served with au poivre sauce on the side.

POPULAR OPTIONS: NEW YORK STRIP & FILET MIGNON

The New York Strip is considered by many to be the most flavorful steak we offer at

801. As you can see, it has a slightly abundant amount of marbling and the

marbling is consistently distributed throughout the cut. This is a characteristic of

prime beef, and it is the marbling that brings the flavor to the steak. We also offer

a 14 oz bone-less New York Strip. (When available mention the 22 oz. Bone In

New York Strip).

If the New York Strip is the most flavorful steak we offer at 801, the Filet Mignon is

the most tender. This is our 12 oz. baseball cut Filet Mignon, also available in an 8

oz. cut. The filet comes from a muscle group that has no range of motion which

makes the steak exceptionally tender. (When available mention the 16 oz. Bone-In

Filet.)

Dry-aged 20 oz Bone-In New York strip

If you have a hard time choosing between Filet Mignon and the New York Strip, I

recommend that you have the best of both worlds in the 24 oz Porterhouse. The

porterhouse is the New York Strip and Filet separated by the classic T-bone. In

order to be classified as a porterhouse (instead of a T-Bone) there must be at least

1 1⁄2 inch diameter of the filet portion. We only use the 6th and 7th cuts of the loin

to ensure quality.

SIGNATURE STEAK: DELMONICO

Our 24 oz bone-on Delmonico is our signature steak, (also known as a cowboy) and

is considered the perfect marriage of flavor and tenderness. The steak is named

after Delmonico’s restaurant in New York City and it was their club steak from theturn of the century until the restaurant closed in 1994. The Delmonico is the center

cut of the prime rib. We also offer a 16 oz. boneless Ribeye.

LAMB CHOPS

The Lamb Chops we offer are domestic lamb. You will notice a much

larger eye that you get in a New Zealand chop. We offer our lamb

traditionally grilled or brushed with Dijon mustard and pistachio encrusted.

SPECIALITY DRY-AGING MEAT

We offer a dry-aged products daily along with our wet-aged cuts. the

dry-aging beef is more of an art rather than a science. The

temperature of the cooler is 36 degrees. This environment allows open-air,

humidity, and micro-organisms to help in the process.

Due to the open-air environment: there is some moisture loss, but a higher

concentration of flavor.

High velocity fans create a crust on the surface slowing the moisture loss. The crust

then allows for some fine molds to grow and implant flavors similar to the way

cheese is made. Dry aging generally takes a minimum of 14 days up to a radical

100 days. The specialty cuts we offer vary in time aged, depending on the size and

type. Dry aging gives steaks a more intense, almost roasted, nutty flavor.

We think 21 – 28 days is perfect for most of the cuts we are offering.

We can prepare any of our steaks with any of the steak enhancements, my favorite

is ______________.

THE CLASSIC PORK CHOP

And finally, we have the 20 oz. double bone, double cut Iowa Kurobota Pork Chop.

100% Berkshire Heritage Pork – some call it the Wagyu of Pork. The pork chop

tastes wonderful grilled, but we can also blackened it if you like it spicy. The pork

chop comes topped with our house made cider jus and apple chutney.

WAGYU

The unique taste and tenderness of highly marbled Wagyu beef makes for an

unrivalled eating experience.

Domestic and Japanese – A5.

American Wagyu cattle are fed for 400+ days, while Japanese Wagyu

cattle are fed for 650+ days. 

Although closely held secret, Japanese Wagyu diet

consists of barley, wheat bran, rice bran, corn, and other quality feed.

COASTAL SEAFOOD

Please take notice of our fresh sheet. Jet fresh daily, whole and fileted in house. We

also offer fresh oysters from both the East and West Coast. If you’re looking for a

great way to start the evening off we offer a wonderful Shellfish Platter.

We also offer live Maine Lobsters and King Crab Legs by the pound. You may add a

two pound of lobster to any cut of meat for [market price].

LEAVE ROOM FOR DESSERT

We suggest you leave room for dessert and if you are interested in one of our

Soufflés – We offer Chocolate or Grand Marnier, we request that you place the

order with your entrée order. We bake every soufflé from scratch and each takes

approximately 30-35 minutes to prepare. I will give you all some time to look over

the menu and I will be back to answer any questions.”