The original Wolfgang’s Steakhouse opened in 2004 on NYC’s Park Avenue.
Now boasting fifteen locations worldwide, this leading steakhous e has become a global sensation,recognized for its perfectly prepared 28 day , dry‐aged steak. Not only does Wolfgang’s serve phenomenal Porterhouse steak, but the ambience, the expanded me nu, the services and the accessibility of the locations are appealing to even the most exacting diners.
Wolfgang’s Steakhouse uses only the certified 2% USDA Prime beef that is transported by air weekly from the US, and stored in an in-house aging room for dry aging. The meat is thickly sliced and cooked in a broiler st 1600 degrees Fahrenheit. The indulging steak is then served on a hot plate creating flavourful taste.
＜Prime Grade Beef＞Every beef produced in the United States has to go through layers of strict inspection through the USDA and only the qualified products gets certified into 8 categories.
The top quality beef is certified as “Prime ”.
Only 2~3% of the certified Prime grade beef are distributed throughout the United States.
Currently there are 3 types of American beef imported into Japan the『Prime』,『 Choice』and『Select』.
Wolfgang’s Steakhouse is said to be the prime influencer of American beef in the Japanese market.
THP Global Inc. Pte. Ltd has formed a joint venture with W Ste ak Interational Corp. which is the sole owner of the world renowned “ Wolfgang’s Steakhouse”.Together we are opening a “ Wolfgang’s Steakhouse Singapore” in 2017.
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