The flaked tenderloin steak.
Such a big achievement that it had to be highlighted on its own in the form of a long, dramatic, heartfelt paragraph.
We spent over 9 months trying to find the best way to make the best steak at the lowest cost because quality is of utmost importance but at the end of the day weโre running a fast casual eatery & had to make sure our prices were reasonable. That being said, I was not about to settle for dry, rubbery beef. I had almost given up on steak because no steak was better than meh steak. At the metaphorical last minute, a week before the opening, we tried out a method we ruled out initially because of how time consuming it is. It was at that first tasting that our eyes widened with the first bite & we decided the effort was definitely worth it and the Bocado Tenderloin Flake Steak was born. Sliced thin & grilled perfectly to your desired cooking temperature to be enjoyed both hot and at room temp. No rubberiness, no unwanted chew, no exorbitantly high steak prices.
REAL simple, honest, well made GOOD FOOD.
