Jakarta’s discerning gourmands know that when it comes to steak, not all cuts are created equal. That is why steakhouses are in constant competition to provide the best cuts for their guests. There is, however, one name that consistently finds itself at the top of every fine dining menu in Jakarta: Angus beef.

But what exactly makes this breed so special? Is it just another marketing gimmick, or does it truly deliver a superior cut that tastes infinitely better than others? Let’s break it down.

What Is Angus Beef?

Contrary to popular belief, ‘Angus’ doesn’t refer to a specific cut or a secret cooking method; it is a breed of cattle originating from Scotland’s Angus County. But not all Angus beef is created equal.

In the world of fine dining, the real distinction lies in what the cattle are fed. While grass-fedbeef is often praised for being lean, it frequently carries an “earthy” or “gamey” flavor that can be wildly inconsistent. At Lawry’s, we prioritize grain-fed Certified Angus Beef (CAB). By finishing the cattle on a specific grain diet, the result is intramuscular fat (marbling) that is stark white, clean, and incredibly rich. This produces a “buttery” flavor profile that grass-fed alternatives simply cannot replicate.

Furthermore, we don’t just use any Angus. Lawry’s exclusively sources from the top 3% of all beef in the world that meets the 10 stringent standards of the Certified Angus Beef brand. This is your “investment guarantee”: a promise that the steak on your plate has passed more quality checks than most luxury watches.

What Makes Angus Beef Special? 

What makes Angus beef superior (and worth the premium) lies in its marbling. These fine streaks of intramuscular fat are the “currency” of flavor.

Think of marbling as the steak’s internal basting system. During the cooking process, this fat melts into the fibers, ensuring moisture retention and a melt-in-your-mouth tenderness. For the guest, this means consistency. You aren’t gambling on whether your steak will be tough or juicy; the genetic lineage of our Black Angus cattle ensures that every bite delivers the same legendary flavor. In the world of high-end gastronomy, you aren’t just paying for the meat; you are paying for the certainty that you will never have a “bad” meal.

How to Cook Angus Beef: The Lawry’s Way

While many steakhouses rely on the aggressive heat of a grill to mask the meat’s flaws, Lawry’s takes a different, more disciplined approach. Premium Angus beef of this caliber would be wasted if subjected to a quick, high-heat sear alone.

We believe in The Art of the Slow-Roast. Our signature Certified Angus Beef is seasoned and slow-roasted for hours in our iconic silver ovens. This gentle, low-temperature method allows the natural enzymes to further tenderize the meat while the marbling slowly renders, infusing the entire roast with flavor from the inside out. It is a process that requires patience, skill, and a level of precision that a standard grill simply cannot offer.

The Silver Cart Experience

The climax of a visit to Lawry’s is the arrival of The Iconic Silver Cart. Designed by founder Lawrence L. Frank himself, these gleaming, stainless steel carts allow our master carvers to slice your beef exactly to your preference, right at your table.

In today’s world, this is the ultimate Social Currency. The theatrical carving of a massive, succulent prime rib is a “shareable” moment that resonates far beyond the dining room. But beyond the aesthetics, there is a functional benefit: your beef is carved and served immediately, ensuring it hits your plate at the perfect temperature.

The Verdict: Why It’s a Justified Investment

Ultimately, dining at Lawry’s is about more than just satisfying a craving for red meat. It’s an induction into a legacy of quality that few establishments in the world can claim. When you settle the bill at Lawry’s, you are paying for a triad of excellence that is rare in Jakarta:

• Rare Raw Materials: Unrivaled access to the top 3% of global beef supplies through the Certified Angus Beef brand.
• Generational Expertise: Cooking techniques and service rituals that have been refined and guarded for nearly a century.
• Five-Star Service: A level of hospitality where the “Silver Cart Experience” is just the beginning of a personalized journey.

If you want to devour a plate of Angus beef without all the hassle, indulging in a prime rib or steak dinner at Lawry’s The Prime Rib Jakarta is a must. Lawry’s offers a selection of exquisitely prepared Certified Angus Beef cuts. From the signature Lawry’s Prime Rib to decadent filet mignon and succulent ribeye steaks, explore Lawry’s menu and book your seat at this world-renowned steakhouse.

FAQ

1. What is Angus beef?

Angus beef comes from a specific breed of cattle known for its superior marbling, tenderness, and bold flavor—not a cut or grade.

2. Why is Certified Angus Beef (CAB) considered premium?

CAB meets strict quality standards for marbling, texture, and aging potential—only the top 3% of beef qualifies.

3. How should I cook Angus beef at home?

Keep it simple: season well, sear over high heat, rest the steak after cooking, and use a meat thermometer for precision.

4. Where can I eat top-quality Angus beef in Jakarta?

Lawry’s The Prime Rib Jakarta offers expertly cooked Certified Angus Beef, from prime rib to filet mignon and ribeye.