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This week we headed down to the Venetian and went to one of the best steakhouses in town – Emeril Lagasse’s Delmonico Steakhouse.

I’ve been here many times over the years but this trip we were on a mission as I gathered up the guys for a steak night. This wasn’t just any steak night though as we went to Delmonico’s with the sole purpose of trying a particular steak.

Delmonico serves a breed of beef that is raised in Northwestern Italy. Yes, I said Italy, so you know that got my attention to start with. As I read up on this special breed of cattle I just had to give it a try.

The breed of cattle is Piedmontese and what makes this breed so different from other breeds is how muscular the cattle are. Because the cows are so muscular there is very little fat in the meat making the beef a healthier choice than your normal steak cut.

Now as someone who grew up around the beef industry (my dad owned a meat packing plant) when you had lean meat you generally didn’t have a flavorful piece. The majority of a steak’s flavor comes from the white marbling throughout. Although that gives you the flavor it also increases the cholesterol level.

So there is the dilemma. A tasty steak, or a healthy steak that is less flavorful. But now we don’t have to choose.

The Piedmontese breed possesses what they refer to as double muscling. It produces a steak rich in protein and nutrients, giving it great flavor, while still being a very lean cut of beef. Healthy for you while still tasting good is a win/win if this steak delivers as promised.

All three of us ordered the Piedmontese Strip Steak, which was a nice thick 16 ounces. The steak was cooked with olive oil, sea salt, roasted garlic and rosemary. This was the perfect seasoning combination with the olive oil and garlic to give this steak from Italy the Italian touch. I think this Emeril guy may have a bright future as a chef…lol.

Seriously, the steak not only lived up to the hype but for the three of us was even better than we thought it would be. The strip steak was $60 so it’s not cheap but I got to tell you it was well worth it.

We ordered two side dishes for the table to share. One was the Mac n Cheese, which was excellent and is almost always one of our side choices when we dine at a fine steakhouse. We also went with the Creamed Corn Gratinee. I absolutely loved this, and for me it may have been the best creamed corn in the city.

We did start our meal with an appetizer . Usually I get an order of the truffle and parmesan potato chips. These homemade potato chips are the absolute bomb. But this time I went with something different. We all ordered the Apple Cured Kurobuta Bone-In Bacon.

Yes, I did say bone-in bacon and it was awesome! The bacon was prepared with an Abita Root Beer Glaze, which gave it a nice combination of a sweet and salty taste. We all enjoyed it and my buddy Cris picked up the bone, working it clean like a hungry pit bull had got hold of it. That’s how much he enjoyed it.

As with most of the finer steakhouses in town the service was outstanding and our waiter was not only attentive to all of our needs but very entertaining. He just jumped right in there making jokes with us. To me that just adds to the enjoyment of the meal.

Marco D’Angelo is a Race Horse Owner & Breeder, Professional Sports Handicapper & Bettor. You can find Marco at and by following him on twitter: @MarcoInVegas @MarcoInVegas. You can contact him at [email protected].

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