GUYÂ Steak Hub

29/04/2026

24/12/2025

Guyâ Steak Hub
Order Raw, Cook Your Way 🥩

15/12/2025

Certified GUYÂ LOVER alert! 😍🥩 🐄🐮

My little food critics gave GUYÂ steaks a big thumbs up! Tender, juicy, and so delicious, even kids can't resist!

💕 Make your little ones' day with a GUYÂ steak they'll never forget!

🐄🐮Order Raw, Cook Your Way

🍴👌

15/12/2025

🎄🎅️CHRISTMAS SALE ALERT!🎅️🎄

Merry Christmas🎄

To make your holiday season even more delicious, GUYÂ Steak Hub is bringing you an UNBEATABLE SALE on all our premium raw steak products!

🔥 *10% OFF* on all orders until December 31st!

Indulge in our mouth-watering selection of:
🐄 *Ribeye* - rich, tender, and full of flavor
🐄 *Striploin* - lean, juicy, and perfect for grilling
🐄 *T-bone* - a classic cut with a tenderloin and strip
🐄 *Ribeye (uneven cut)* - slow-cook to tender perfection

Don't miss out on this amazing opportunity to stock up and elevate your holiday feasts!

*FREE DELIVERY* on orders above ₱1,000

Hurry! Sale ends December 31st, 2025.

Order now and make your Christmas merrier! 🎅️

Wishing you a joyous holiday season from the GUYÂ Steak Hub family! 🎄❤️

Order Raw, Cook Your Way 🥩

11/12/2025

Perfect steak pairing!

Crispy Rosemary Roast Potatoes

Ingredients
* 2 pounds small potatoes, such as Yukon Gold or baby red potatoes, halved or quartered
* 1/4 cup olive oil
* 3-4 fresh rosemary sprigs, roughly chopped
* 1 teaspoon coarse sea salt, plus more to taste
* 1/2 teaspoon black pepper

Instructions
1. Preheat your oven to 425F (220C). Place a large, sturdy baking sheet or roasting pan into the oven to preheat as well.
2. Wash and cut the small potatoes into roughly 1.5-inch pieces, aiming for similar sizes for even cooking.
3. Place the cut potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water. Bring to a rolling boil over high heat, then reduce heat and simmer for 8-10 minutes, or until the potatoes are just fork-tender on the outside but still hold their shape. Do not overcook.
4. This is the crucial step for achieving ultimate crispiness: Carefully drain the potatoes very well in a colander. Return them to the empty, hot pot. Cover the pot with a lid and shake it vigorously for about 30-60 seconds. This process will steam dry the potatoes and rough up their edges, creating more surface area for that perfect crisp.
5. Carefully remove the hot baking sheet from the oven. Pour the olive oil onto the hot sheet. Add the rough-up potatoes, fresh rosemary, coarse sea salt, and black pepper. Toss everything directly on the hot sheet to ensure all potatoes are evenly coated in oil and seasoning.
6. Spread the potatoes out in a single layer, ensuring they are not crowded. Return the pan to the oven and roast for 20 minutes.
7. Flip the potatoes and continue roasting for another 20-30 minutes, or until they are deeply golden brown and deliciously crispy on all sides.
8. Serve immediately, garnished with extra fresh rosemary or coarse salt if desired.

⏰Prep time 20minutes
🔥Cooking time45minutes
🍽️Servings 4servings

10/12/2025

Grabe kayo! Paubos na stock 😊

Habol na for Christmas!

10/12/2025

I'm processing grass fed and finished beef today. I thought it would be interesting to show the difference in the three types of beef we currently have available.
These are all strip steaks from about the same point on the loin.
The top steak is from our 100% grass fed and finished herd. These guys get to graze the pasture for the whole time. In the winter, they are fed grass that was harvested during the summer and allowed to ferment. It makes for a great feed that our animals love. These animals are typically around 30 months old when selected for the store.

The next strip is from our wagyu/Angus beef. They have access to pasture at all times. In addition, they are given access to as much grain as the want. These guys are also close to 30 months of age. The genetics of wagyu result in heavily marbled, slower growing beef.

The bottom steak is from our grass fed, grain finished, pasture raised beef. They have access to pasture at all times and are given access to grain for a minimum of 240 days. They are typically selected at around 18-20 months of age. The genetics from this herd is geared towards fast growth with moderate marbling.

We have all three varieties today. Stop in and grab one of each. See what style of beef is your favorite.

10/12/2025

Which one is better?

🌱 Grass-Fed Beef

• Diet: Cattle eat mainly grass, forage, and silage throughout their life.
• Growth Rate: Slower, cattle take longer to reach market weight.
• Meat Quality: Leaner meat, less marbling (fat inside muscle), sometimes stronger “beefy” flavor.
• Nutrition: Higher in Omega-3 fatty acids, CLA (conjugated linoleic acid), and certain vitamins (like Vit. E).
• Farming System: Suited for pasture-based farms, lower feed costs but more land required.
• Market Value: Often marketed as “healthier” or “organic,” can fetch premium price in niche markets.

⸻

🌾 Grain-Fed Beef

• Diet: Cattle start on grass but are “finished” on grains (like corn, soy, or barley) in feedlots.
• Growth Rate: Faster weight gain, cattle reach market weight sooner.
• Meat Quality: Higher marbling, more tender, milder flavor that many consumers prefer.
• Nutrition: Higher in Omega-6 fats, less Omega-3 compared to grass-fed.
• Farming System: More intensive feeding, higher input costs (grains, housing, vet care), but efficient for large-scale production.
• Market Value: Common in supermarkets, consistent supply, often cheaper than grass-fed.

⸻

✅ In summary:
• Grass-fed = leaner, healthier fat profile, slower but more “natural” production.
• Grain-fed = faster, tender beef with better marbling, but requires more inputs.

❤️Share and follow The Cattle Vet Ph

10/12/2025

Steak like a pro this

07/12/2025

GUYÂ 🐄 Steak Hub

Thawing
Seasoning
Searing 1-2min.
Resting
🧅🧄🌱🧈 In
Basting 1min.
Serving

🥩🍷

🍽️ Order Raw 🥩 Cook your way