The CUT is the steakhouse restaurant of Fairmont Reignwood Hotel, a high-end steakhouse with a good reputation in Beijing, and has a resounding reputation as one of the four major steakhouses in Beijing. As a hotel restaurant, the popularity of Blade Steakhouse even overshadows that of Fairmont Beijing itself, which shows its extraordinary strength. Over the years, Blade Steakhouse has been affirmed and recommended by thebeijinger, Voyage, that's, TimeOut, Olive Restaurant Review and other media publications. Angus cattle from Australia and Canada are available in grass-fed and grain-fed beef, respectively. The grass-fed beef at Blade Steakhouse comes from Spring Creek, Canada, and is the first restaurant in Beijing to serve pure-blooded grass-fed Angus beef. Grass-fed is a traditional way of raising animal husbandry, which has re-entered the public eye in recent years due to the popularity of environmentally friendly and healthy lifestyles. The average commercial beef cattle will be weaned and fed pasture for a period of time, and then transferred to the feedlot for grain feed fattening, rapid weight gain and rich fat, while grass-fed cattle will be grazed in natural pastures to eat fresh pasture until maturity. Healthy grass-fed beef is rich in omega-3 fatty acids, conjugated linoleic acid, and high-quality protein and vitamins compared to grain-fed beef. Of course, in terms of taste, the tenderness of this grass-fed beef in the blade steak house is significantly less than that of grain-fed beef, the flesh is lean and tough, the oil is less, the meat is restrained, and the entrance is slightly dry. Comparatively, Australian Wagyu beef is more suitable for pure meat lovers. The Wagyu here is an entry-level M3~M5 grade Wagyu from AACO, Australia's largest Wagyu cattle breeding farm. Among them, Wagyu beef eye meat is the best, the meat is tender and sweet, the taste is delicate, and the fat is rich. Grain-fed Angus beef comes from Stockyard, another well-known Australian beef brand, and is available in three grades: Red Label, Silver Label and Black Label, with slight price points. The Blade Grill uses the traditional charcoal grill grill of the steakhouse to cook beef, and the heat is better controlled. The dining experience at the Blade Steakhouse is also very interesting. The pre-dinner wrap is served in a brown paper bag, cut by the waiter, and the vegetable sauce is quite distinctive, and a pre-dinner snack will also be given; The restaurant will provide customers with a variety of steak knives to choose from, and there are also four types of sea salt to choose from, making the dining ceremony more ritualistic. The current head chef of Steakhouse is Christoph Zoller from Switzerland, who has been shortlisted for the European Young Chef Competition and achieved top five results, and has worked for Swissotel Kunshan under the FRHI Hotel Group since coming to China. The chef has a lot of experience in cooking, and other dishes other than steak steak are also relatively qualified, from the selection of ingredients, processing to plating, it can be seen that the chef has his own understanding of the dishes. Located on the second floor of the hotel, the Blade Steakhouse overlooks the lobby through the atrium. The restaurant has an open layout and a generous style, suitable for business dinners or private meetings, but the décor is slightly older. The kitchen is also open-plan, and the dining room has a large private dining room. The service level of the restaurant is decent, the staff is sufficient, the service charge is 15%, and the corkage fee for bringing your own wine is 300 yuan. Parking is inconvenient, and there are only a few spaces in front of the hotel lobby.