Author Archives: Zach Phillips

The USDA grading system for meat is something you’re likely to run into if you’re shopping at a Seattle butcher shop or heading to West Seattle restaurants known for their beef. If you’re asking yourself how to shop for the perfect steak, then understanding the USDA grading system is a good place to start.  Continue reading “USDA Grading System: What Is It And Why Does It Matter?”

If you’re a meat aficionado, you know that Wagyu reigns king. In Seattle, Wagyu is a much coveted type of beef and for good reason. Lady Jaye carries top tier Wagyu from Japan, Australia and the West Coast of the United States. Some of Lady Jaye’s Wagyu is locally sourced right here in Washington state!Continue reading “What’s the Difference Between U.S., Japanese & Australian Wagyu Beef”

When you’re trying to find a nice restaurant to visit for a special occasion, you may think of a steak house as a high-end option to appease your inner carnivore. Steak houses are frequently characterized by dim lighting, white table cloths, luxe ambience, red wine, and, of course, delicious cuts of meat. For many, steakhousesContinue reading “Seattle Steak: USDA Prime Steak And Where To Get It”

There’s been a lot of debate in the culinary world as to whether keeping the bone in a steak or chop adds to the overall flavor, presentation, tenderness and moisture levels. As you know, some dishes are served with the bone, while others aren’t. Why is that? Does the bone add to the dish? WhenContinue reading “Bone-In VS Bone-Out Cuts: What Cut Is Better And Why?”

The Buzz Around Lady Jaye, West Seattle’s Premiere Smokehouse Seattle restaurants have a reputation for providing delicious food to tourists and locals alike. Here at Lady Jaye, we consider ourselves lucky to be recognized as one of the must-visit West Seattle restaurants. From our cocktail menu and butcher shop to our custom, sustainable farm-to-table menuContinue reading “Lady Jaye Lands Stellar Reviews”