The history of beef selection at Peter Luger dates back to 1950. Sol Forman, who ran a metalworking company in Brooklyn at the time, buys Peter Luger, who has fallen into a slump. The first thing he worked on for the reconstruction was beef selection. I thought I couldn't serve the best steak without the best beef.
He hires a retired USDA beef professional to teach his wife Masha how to choose beef. After that, Masha traveled with him to a beef wholesaler to acquire connoisseur know-how and set seven selection criteria for Peter Luger. That standard is still in place, and all beef procured at the head office is selected by four family owners.
The beef procured at the Tokyo store this time is also selected based on the same criteria as the beef offered at the main store in Brooklyn. Beef connoisseurs certified as family owners learn Peter Luger's selection criteria, and only beef selected based on it is imported into Japan.
The beef dry age method in Peter Luger was also devised by Masha and is still being taken over as a secret method. The aging room in the basement of the main store is locked, and only four family owners and a small number of cooking staff can know the whole of the unique dry age method.
In general, the dry age method controls the temperature, humidity, and wind to promote the water activity of the beef itself and condense proteins and minerals toward the core of the lean meat. In addition, it breaks down proteins with enzymes inherent in muscle cells and enzymes produced by specific microorganisms, dramatically increasing umami amino acids, and creating soft and juicy meat.
The basic idea of the dry age method in Peter Luger is the same, but we have succeeded in suppressing the unnecessary aged odor that feels unpleasant taste by using a special management method and ingenuity. By this secret method, the best steak was born, where you can enjoy the original aroma of beef while stably realizing the taste and softness peculiar to dry age beef.
The way Peter Luger serves steaks has been the result of many years of trial and error. First of all, a style called T-bone steak where you can enjoy sirloin and fillet at the same time. Now on the menu of every steakhouse, Peter Luger was the first to offer and make it famous in the United States.
The server then serves the steak on a plate heated to 300 degrees and warms the meat further on the edge of the plate. Not only can you adjust the degree of grilling to your liking, but you will also be appetizing to hear the sizzling sound of warming the meat. Finally, sprinkle gravy called vitamins to maximize the taste of beef.
And the last thing we want to do is serve all the steaks to our guests within a minute of baking. As with the main store, it is not easy to achieve this in a large store like the Tokyo store. A grill stand will be installed on the 2nd floor, which is the center of the 3-story structure, and the servers will carry the steaks from there using the stairs that are directly connected to the 1st and 3rd floors by the shortest route.