No menu item illustrates Firebirds’ obsession with quality, flavor and value better than our beef. Of course, we couldn’t be prouder of our daily scratch-made soups. Our desserts are to die for. And our salads are simply superb (if we do say so ourselves).
So what is it that sets Firebirds apart from the herd? In addition to expert sourcing, handling and our wood-fire grilling, it’s all the details that add up to a superb eating experience.
For example, we use only Midwestern corn-fed beef, because nothing can compete with it for tenderness. We work only with the most reputable ranches and processing facilities. And our certified butchering program ensures that each cut is properly marbled and trimmed.
Remember, two things make a steak great: flavor and tenderness. We pay equal attention to both attributes and we go to great lengths to avoid compromising on either count. That’s why all our meat is delivered fresh. It’s why we serve only center-cut filets. It’s the reason we cherry pick the lightest loins for our Slow Roasted Prime Rib. It’s also why every Firebirds steak is hand-cut: because only a skilled professional can ensure quality in every bite.
Just as important as the quality of our beef is the way to care for it. We butcher our steaks every morning and afternoon, properly refrigerate the beef until the moment it hits the grill, and we meet or exceed every industry standard for safe handling. All this attention to detail not only ensures the integrity of what we serve, it enhances the eating experience by bringing out the full, natural flavor that separates an ordinary steak from an extraordinary one.
But don’t just take our word for it. Come in for a steak and judge for yourself. We’re pretty sure you’ll love it. In fact, we’ll stake our reputation on it.