Chophouse Steaks FAQ
Where does your beef come from?
We source our beef from the premiere beef regions and producers across North America. Our Japanese Wagyu also comes from one of the premiere beef producing regions of Japan – Gunma Prefecture.
How long have you been in the premium meat business?
We’ve got almost 50 years of experience in selecting, cutting and supplying premium beef to customers in Nova Scotia. You learn a lot in 50 years.
What are my delivery options?
You can place an order for delivery. You can order and pick up from our Halifax warehouse or you can call us to make other arrangements.
Do I have to be home to accept my order?
That’s the best solution. We’ll try to give you a good idea of when we’ll be there. We can leave it on your doorstep if you tell us to, but we don’t really like that option.
What forms of payment do you accept?
Major credit cards. Cash payment can also be made at warehouse pickup. No COD deliveries.
What steak cuts do you offer?
We offer different beef cuts depending on the category of steak. We have Ribeye steak, Striploin steak, Tenderloin and Tomahawk steak as well as a couple of special Wagyu cuts – Top Butt Cap, Top Butt Centre Cut, Skirt and Tri-tip to name a few. View all of our products in the shop (clickable cross link)
Why are the steaks so pricey?
If you’re comparing them to lesser quality grocery store fare, they seem pricey. If you think about the premium nature (less than 2% of the herd), that kind of quality costs more. The steaks we buy are in high demand and we compete with others to get them. That’s how the market works.
What does dry aging do?
Dry aging for 30 days concentrates the already amazing flavours. It is done in a humidity-controlled environment to keep every steak perfectly juicy as well.
Some products say market price. What does that mean?
Although we try to be exact on price, once cut, some steaks fall within a weight range. Once we know the exact weight of each steak, we will confirm the price with you before we charge you.
Do you guarantee your steaks?
We do. If there’s a problem with quality, we’ll make it right. Assuming of course your issue isn’t your dog ate them before you could
Why shouldn’t I grill Wagyu over an open flame?
The fat content is too high. You’re going to end up with flame-ups and an expensive charred piece of meat. Here are some cooking tips to follow.
Is your Japanese Wagyu Kobe Beef?
Kobe beef is the most well-known Japanese Wagyu, but it can only be called Kobe is it comes from the Prefecture of Kobe…like Champagne can only come from the Champagne region. Our Japanese Wagyu comes from Gunma Prefecture, but it is of the same outstanding quality.
Do you offer pre-selected packages?
We do. Check out our packages section or call us to create a custom package for you.
Do you offer gift certificates?
Not at the moment. But stay tuned because they are coming soon.
What if I’m not sure what steaks to order?
Our steak gurus are here to help. Give us a call at 902-876-2356.
How can frozen be as good as fresh?
Our flash freezing process is very fast. It locks in moisture and flavour and it stays locked in until you thaw and cook. With fresh, the longer it waits around, the more it loses.
How long will my steaks keep for?
8-12 months if you keep them frozen in their sealed packages.
Can I refreeze my steaks?
You can as long as they’re still in their vacuum-sealed packages. But we recommend once they’re thawed, cook those bad boys.