Crafty Cow

Crafty Cow

If you’re looking for a more casual, relaxed experience with a quality offerings of meat, this is the place to go to. Overall rating: 8.5/10

Address: G/F, 3-3A Upper Station Street, Sheung Wan
上環差館上街3-3A號地舖

Website: www.craftycow.hk/

Category: Western / International

Phone Number: 29158988

Open Hours:

Mon-Sat
12:00-23:30
Sun
11:00-23:00


 

  BIG ASS TRUFFLE GRILLED CHEESE   3” thick buttered toast - Black truffle – Gruyère - Cheddar - Mozzarella     Could have smelled it across the room and would have no problem in identifying the "secret ingredient" of this -- black truffle. The crust was incredibly soft and the cheddar was well melt into the bread.  Rating: 8/10

BIG ASS TRUFFLE GRILLED CHEESE

3” thick buttered toast - Black truffle – Gruyère - Cheddar - Mozzarella

 

Could have smelled it across the room and would have no problem in identifying the "secret ingredient" of this -- black truffle. The crust was incredibly soft and the cheddar was well melt into the bread.

Rating: 8/10

  SUPER 10 SALAD   Quinoa - Edamame - Kale - Grapes - Walnut - Blueberry - Feta cheese - Orange - Garlic - Olive Oil     The healthy choice for you if meat is not your thing, but if meat isn't your thing why would you come here in the first place? Jokes aside this is a great green complement to the otherwise red meat dinner instead of as an alternative. All the stuff here will give you the vitamins and minerals for your daily intake. Fresh is the word here.

SUPER 10 SALAD

Quinoa - Edamame - Kale - Grapes - Walnut - Blueberry - Feta cheese - Orange - Garlic - Olive Oil

 

The healthy choice for you if meat is not your thing, but if meat isn't your thing why would you come here in the first place? Jokes aside this is a great green complement to the otherwise red meat dinner instead of as an alternative. All the stuff here will give you the vitamins and minerals for your daily intake. Fresh is the word here.

  YELLOW SPRING CHICKEN “CAESAR”   Roasted – Charred romaine – Black garlic caesar dressing - Croutons  The first of many meats to come, the chicken is drowned (but not swamped) with their yellow sauce -- the black garlic caesar dressing. The product has the full – if less astringent – taste of garlic, but, crucially, anyone who eats the bulb does not suffer from the bad breath that usually comes with consuming garlic. Therefore, you do not have to worry about how bad your breath actually is if you're having a date at this very exact moment. The chicken is cooked tender and the sauce was great to drown out some awkward bland chicken taste out. The charred romaine was a little pointless though, just because it serves more as an ornament instead of consumption material.   Rating: 7/10   The black garlic is produced by fermenting a standard bulb in a high temperature for about a month. The result is that, from the outside, the garlic looks like a normal bulb, with papery skin. Once peeled, however, the flesh is revealed to be a inky, black color with a slightly chewy texture. From a nutritional point of view, Black Garlic has a much higher content of allicin, the active ingredient in White Garlic that imparts its benefits, but without the odor. Additionally, Black Garlic is rich in amino acids and has almost double the amount of antioxidants when compared to White Garlic

YELLOW SPRING CHICKEN “CAESAR”

Roasted – Charred romaine – Black garlic caesar dressing - Croutons

The first of many meats to come, the chicken is drowned (but not swamped) with their yellow sauce -- the black garlic caesar dressing. The product has the full – if less astringent – taste of garlic, but, crucially, anyone who eats the bulb does not suffer from the bad breath that usually comes with consuming garlic. Therefore, you do not have to worry about how bad your breath actually is if you're having a date at this very exact moment. The chicken is cooked tender and the sauce was great to drown out some awkward bland chicken taste out. The charred romaine was a little pointless though, just because it serves more as an ornament instead of consumption material. 

Rating: 7/10

The black garlic is produced by fermenting a standard bulb in a high temperature for about a month. The result is that, from the outside, the garlic looks like a normal bulb, with papery skin. Once peeled, however, the flesh is revealed to be a inky, black color with a slightly chewy texture. From a nutritional point of view, Black Garlic has a much higher content of allicin, the active ingredient in White Garlic that imparts its benefits, but without the odor. Additionally, Black Garlic is rich in amino acids and has almost double the amount of antioxidants when compared to White Garlic

  OX TONGUE TORTILLA ESPAÑOLA   Wagyu Ox tongue - Egg omelette – Onions – Peppers – Potatoes – Korean BBQ sauce – Mayo  This could have easily been my favorite one in the course. Everything is so melty and soft. From the mixture of bbq sauce and mayo to the ox tongue and the egg omelette of the base. The base is so soft with a hint of crunchiness that provides a small ting-y texture that resonates with the tangy Korean bbq sauce. The onions and peppers also adds to that crunchy feeling while the wagyu ox tongue seamlessly blend with its surroundings. Dish made in heaven. The pizza look only adds more points in my books.  Rating: 9/10

OX TONGUE TORTILLA ESPAÑOLA

Wagyu Ox tongue - Egg omelette – Onions – Peppers – Potatoes – Korean BBQ sauce – Mayo

This could have easily been my favorite one in the course. Everything is so melty and soft. From the mixture of bbq sauce and mayo to the ox tongue and the egg omelette of the base. The base is so soft with a hint of crunchiness that provides a small ting-y texture that resonates with the tangy Korean bbq sauce. The onions and peppers also adds to that crunchy feeling while the wagyu ox tongue seamlessly blend with its surroundings. Dish made in heaven. The pizza look only adds more points in my books.

Rating: 9/10

 WAGYU HANGER STEAK SANDWICH  seared - wagyu hanger - caramelised onions - tomato - melted cheese - grilled bread - sherry brown butter - greens  My favorite? Perhaps. It is close to the one mentioned above but this is instead but on a grilled bread. The cheese was well melt onto the paste of wagyu hanger and the tomatoes were a great soft / crunchy transition layer into the harder, rougher toast. Please do eat this in one bite (as in from top to bottom, not separately), or else you would not be able to enjoy the euphoria of the great contrasts.  Rating: 8.5/10

WAGYU HANGER STEAK SANDWICH

seared - wagyu hanger - caramelised onions - tomato - melted cheese - grilled bread - sherry brown butter - greens

My favorite? Perhaps. It is close to the one mentioned above but this is instead but on a grilled bread. The cheese was well melt onto the paste of wagyu hanger and the tomatoes were a great soft / crunchy transition layer into the harder, rougher toast. Please do eat this in one bite (as in from top to bottom, not separately), or else you would not be able to enjoy the euphoria of the great contrasts.

Rating: 8.5/10

  OXTAIL LINGUINE   braised oxtail - tomato - wild mushroom - shaved parmesan  Finally we have cruised through to my favorite. It's a little unusual (usually people's favorites are the wagyu hanger steak or the steaks in general) but this dish was made so simple that I was amazed.  First off, braising is the combination-cooking method that uses both wet and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor). As a result it's easy to overdo one of them (which ends in either too hard or too soft). Here the oxtail is in its exact tender / chewy state and the fat content is just right as well. The sauce emerges well into the meat (I'm guessing the sauce is a hearty beef sauce added in some vegetable). The shaved parmesan is to be mixed into the dish and create a contrasted taste.  Rating: 9.5/10

OXTAIL LINGUINE

braised oxtail - tomato - wild mushroom - shaved parmesan

Finally we have cruised through to my favorite. It's a little unusual (usually people's favorites are the wagyu hanger steak or the steaks in general) but this dish was made so simple that I was amazed.  First off, braising is the combination-cooking method that uses both wet and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor). As a result it's easy to overdo one of them (which ends in either too hard or too soft). Here the oxtail is in its exact tender / chewy state and the fat content is just right as well. The sauce emerges well into the meat (I'm guessing the sauce is a hearty beef sauce added in some vegetable). The shaved parmesan is to be mixed into the dish and create a contrasted taste.

Rating: 9.5/10

  TRUFFLED WILD MUSHROOM LINGUINE ORZOTTO   black truffle - wild mushroom - parmesan cream sauce     Okay this is one of those I did not try as much (plus a long time ago) so I do not have as much comments. The rice was a tad bit hard (i.e. undercooked) but the sauce was really creamy and everything (the truffle, mushroom and parmesan) was mixed together really well.  Rating: 7/10

TRUFFLED WILD MUSHROOM LINGUINE ORZOTTO

black truffle - wild mushroom - parmesan cream sauce

 

Okay this is one of those I did not try as much (plus a long time ago) so I do not have as much comments. The rice was a tad bit hard (i.e. undercooked) but the sauce was really creamy and everything (the truffle, mushroom and parmesan) was mixed together really well.

Rating: 7/10

  KRUSTY CRAB BUGER   No ingredients list as this is a special I believe and the crab was really well cooked. Extremely crunchy and the bread I believe it's made from  black sesame. The texture is slightly harder but the flavor is more potent (and creative) than the usual, mainstream Mcdonald's bread. The negative is that it is extremely dry and I would prefer some sauce over it. (use the tomato if you want some liquid)  Rating: 6.5/10

KRUSTY CRAB BUGER

No ingredients list as this is a special I believe and the crab was really well cooked. Extremely crunchy and the bread I believe it's made from  black sesame. The texture is slightly harder but the flavor is more potent (and creative) than the usual, mainstream Mcdonald's bread. The negative is that it is extremely dry and I would prefer some sauce over it. (use the tomato if you want some liquid)

Rating: 6.5/10

  UFO BURGER   Avocado adds some interesting layering and taste to it but otherwise it's like usual burgers that you can get at other burger chains. That being said they are meat specialist, not burger specialist so I would not recommend you getting this here and save your belly space for alternatives, which we are getting into in a moment.

UFO BURGER

Avocado adds some interesting layering and taste to it but otherwise it's like usual burgers that you can get at other burger chains. That being said they are meat specialist, not burger specialist so I would not recommend you getting this here and save your belly space for alternatives, which we are getting into in a moment.

  A3 KAGOSHIMA WAGYU STRIPLOIN   Rating: 8.5/10 -- Notice this is only an A3, obviously it's not bad given where it is from and the freshness is undeniable. Striploin tends to be less fat because it is in the middle of the muscles so in general it's just a matter of preference and I like more fatty, chewy variations. It is tender but not as tender as nearby parts such as the tenderloin.   Beef in Japan is currently graded by the Japan Meat Grading Association on the basis of the yield grade and meat quality grade. The yield grade refers to the ratio of meat to the total weight of the carcass, and is classified into 3 grades from A to C, with A providing a higher yield. The meat quality grade is classified into five grades from 1 to 5, based on four criteria: fat marbling; the colour and brightness of the meat; its firmness and texture; and the colour and brightness of the fat. The lowest of the four individual grades becomes the final grade allocated to the meat.       Grade Yield estimated percentage     A: 72% and above    B: 69% and above, but under 72%    C: Under 69%        Meat Quality Grade B.M.S     5: Extremely good No.8 -No.12    4: Very good No.5 -No.7    3: Average No.3 -No.4    2: Equivalent to average No.2    1: Inferior No.1       Strip steaks are usually boneless, but the bone-in version is sometimes called a shell steak or club steak. The bone adds flavor and moisture, in addition to making it more impressive-looking, which is why you often see them served in restaurants.    Either way, the strip steak comes from the beef short loin subprimal, and it starts off with a short loin that has had the tenderloin removed, to produce a bone-in strip loin.    The primary muscle in the strip loin is the longissimus dorsi, which also happens to be the main muscle in a rib eye steak.    It actually extends from the hip bone up all the way up to the shoulder blade, and it's a very tender muscle.    Since they're generally a single muscle, strip steaks don't have much connective tissue or fat, both of which are mainly found in between muscles.    What they do have is a good amount of intramuscular fat, or marbling, which adds flavor and moisture to a steak.

A3 KAGOSHIMA WAGYU STRIPLOIN

Rating: 8.5/10 -- Notice this is only an A3, obviously it's not bad given where it is from and the freshness is undeniable. Striploin tends to be less fat because it is in the middle of the muscles so in general it's just a matter of preference and I like more fatty, chewy variations. It is tender but not as tender as nearby parts such as the tenderloin.

Beef in Japan is currently graded by the Japan Meat Grading Association on the basis of the yield grade and meat quality grade. The yield grade refers to the ratio of meat to the total weight of the carcass, and is classified into 3 grades from A to C, with A providing a higher yield. The meat quality grade is classified into five grades from 1 to 5, based on four criteria: fat marbling; the colour and brightness of the meat; its firmness and texture; and the colour and brightness of the fat. The lowest of the four individual grades becomes the final grade allocated to the meat.
 

Grade Yield estimated percentage

A: 72% and above

B: 69% and above, but under 72%

C: Under 69%

 

Meat Quality Grade B.M.S

5: Extremely good No.8 -No.12

4: Very good No.5 -No.7

3: Average No.3 -No.4

2: Equivalent to average No.2

1: Inferior No.1

 

Strip steaks are usually boneless, but the bone-in version is sometimes called a shell steak or club steak. The bone adds flavor and moisture, in addition to making it more impressive-looking, which is why you often see them served in restaurants.

Either way, the strip steak comes from the beef short loin subprimal, and it starts off with a short loin that has had the tenderloin removed, to produce a bone-in strip loin.

The primary muscle in the strip loin is the longissimus dorsi, which also happens to be the main muscle in a rib eye steak.

It actually extends from the hip bone up all the way up to the shoulder blade, and it's a very tender muscle.

Since they're generally a single muscle, strip steaks don't have much connective tissue or fat, both of which are mainly found in between muscles.

What they do have is a good amount of intramuscular fat, or marbling, which adds flavor and moisture to a steak.

     TAJIMA M4-5 AUSTRALIAN WAGYU RIBEYE   Wagyu Beef are raised as free range cattle in a clean air environment and graze on an abundance of natural grasses due to the location of the propertise in high annual rainfall areas in Eastern Australia.It guaranteed to be free of hormones and growth promotents.  Rating: 9/10 -- This is simply my favorite cut from the cow cow. A small attached fat gives the flavor to the entire strip. It is rich and smooth on the longer end. This place does offer very fresh variations of this and I was not disappointed by their choice.   Where It's Cut From: The front end of the Longissimus dorsi, from the Rib primal of the steer. The further towards the head of the steer you get, the more of the Spinalis muscle you'll find in your steak—that's the cap of meat that wraps around the fatter end of the steak.    What It Tastes Like: Highly marbled with a large swath of fat separating the Longissiumus from the Spinalis. Fat is where a lot of the distinctive flavor of beef comes from, making ribeye one of the richest, beefiest cut available. The central eye of meat tends to be smooth textured with a finer grain than a strip steak, while the Spinalis section will have a looser grain and more fat. Many people (myself included) consider the Spinalis to be the absolute tastiest quick-cooking cut on the cow.

 

TAJIMA M4-5 AUSTRALIAN WAGYU RIBEYE

Wagyu Beef are raised as free range cattle in a clean air environment and graze on an abundance of natural grasses due to the location of the propertise in high annual rainfall areas in Eastern Australia.It guaranteed to be free of hormones and growth promotents.

Rating: 9/10 -- This is simply my favorite cut from the cow cow. A small attached fat gives the flavor to the entire strip. It is rich and smooth on the longer end. This place does offer very fresh variations of this and I was not disappointed by their choice.

Where It's Cut From: The front end of the Longissimus dorsi, from the Rib primal of the steer. The further towards the head of the steer you get, the more of the Spinalis muscle you'll find in your steak—that's the cap of meat that wraps around the fatter end of the steak.

What It Tastes Like: Highly marbled with a large swath of fat separating the Longissiumus from the Spinalis. Fat is where a lot of the distinctive flavor of beef comes from, making ribeye one of the richest, beefiest cut available. The central eye of meat tends to be smooth textured with a finer grain than a strip steak, while the Spinalis section will have a looser grain and more fat. Many people (myself included) consider the Spinalis to be the absolute tastiest quick-cooking cut on the cow.

  AUSSIE WAGYU HANGER STEAK   Rating: 8/10 -- I believe this variation is the weakest of the three because I view the hanger steak as somewhat one of the weakest links in the cow sections. Do not get me wrong, the taste is still well retained in the tender, soft meat but I am just not a big fan of the cut.

AUSSIE WAGYU HANGER STEAK

Rating: 8/10 -- I believe this variation is the weakest of the three because I view the hanger steak as somewhat one of the weakest links in the cow sections. Do not get me wrong, the taste is still well retained in the tender, soft meat but I am just not a big fan of the cut.

Pici

Blue Butcher

Blue Butcher