Join Us for Steak Flights Night at Ribeye Butcher Shops

A restaurant menu displays five wine pairings with corresponding beef dishes, each labeled with a wine brand and a beef description. The first is 'Beef Tartare' with Henkell wine, the second 'Primal Cuts, Canada's Beef Producing Regions' with Mission Hill wine, the third 'Secondary & Tertiary Cuts, Big Flavor, Great Value' with Santa Julia wine, the fourth 'Japanese A5 Beef, New York Steak' with Francis Coppola wine, and the fifth 'Flourless Chocolate Beef Tallow Tort' with Josh Cellars wine. Each section has detailed text about the beef or dish, and a QR code for a global beef grading chart is at the bottom right. The menu is on parchment paper on a wooden table with glasses and a candle in the background.

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