Angus Steak House

What I ate today: Black Angus Gold Fillet (Angus Gold Fillet); Mushroom Sauce (creamy mushroom sauce); Fillet Steak (regular fillet steak); Garlic Mushroom (garlic mushroom); Carolina Loaded Fries (Carolina cheese fries). Note: I personally prefer rib-eye steaks with alternating fat and lean, but only T-bone and fillet are dry-aged here. In order to make a better comparison, I finally chose the dry-aged gold fillet and the regular fillet that was not dry-aged.

[cp]Angus Steak House, a choice that steak lovers should not miss. You can choose the part of beef yourself and the chef will fry it for you on the spot. The traditional iron plate frying method is juicy, rich in flavor, tender and unforgettable. The steak is very thick, basically 2-3 times thicker than the steaks eaten in China. The price is about 50 New Zealand dollars per person. This is the most appetizing meal I have had in the past few days [Yeah] ​

We wanted steak for dinner but wanted to keep it simple. Angus Steakhouse fit the bill. The atmosphere was very relaxed. Choose your beef, tell them how you want it cooked, make your own salad and you will have a great dinner.

This is a very good steak house. The steaks are a little burnt, but very fragrant. The grilled mushrooms are delicious. The beef is from New Zealand, which is relatively tender and feels very good when cut.

This is a semi-self-service steak house. The ribeye and fillet steaks are both very good. You can choose your favorite steak and then have it processed in the store. The steaks are tender, fresh and delicious.