Our steak menu offers exquisite wet-and dry-aged USDA prime beef - a distinction afforded to less than two percent of all American beef - as well as daily selections of the coveted Wagyu, imported from Japan to guarantee the most succulent and tender beef. Carnevor also showcases local vendors, including beef and pork sourced from SURG Restaurant Group’s very own Hidden Creek Farm.
Keep an eye on the reserve cuts section of Carnevor’s menu, as the specialty steaks are often changing. You may see the 26-ounce Tomahawk Ribeye for Two, or even A-5 Wagyu from Hokkaido, Japan.
Mario Giuliani has honed his skills in cooking and aging fine meats, utilizing premium products including Wagyu beef and Mangalitsa pork. Mario has also experienced the ground floor development of SURG's state-certified butcher shop.
HIDDEN CREEK FARM
Hidden Creek Farm (HCF) was established by SURG Owner & CEO Michael Polaski. The farm is located in New London, Wisconsin where Polaski has family roots dating back to the 1850’s.
Hidden Creek and SURG Restaurant Group share a common philosophy built on their strong intention to use locally produced foods and Wisconsin grown products as much as possible.
In 2008, Hidden Creek expanded their Angus herd to include Waygu cattle (Kobe) to be used at SURG restaurants and have since bread Angus/Waygu crosses that will improve the marbling in this type of beef.
To continue the trend of specialty meats, in 2009 Hidden Creek was introduced to the Mangalitsa pigs from Hungary and Austria. Because these pigs can no longer be imported into the United States, Hidden Creek purchases neutered piglets from the only licensed U.S. breeder of Mangalitsa pigs who purchased the stock from Hungary before they stopped importation. The pork from the Mangalitsa pigs can be compared to that of the Japanese Kobe beef and has similar marbling qualities.
In 2013 SURG was happy to add HCF Management to its repertoire of establishments. HCF Management is the business name for our State Certified Butcher Facility that operates in the hub of SURG, downtown on Milwaukee Street. The shop produces approximately 6 steer & 4 hogs per month from Hidden Creek Farm. The meat is aged in house and distributed throughout all SURG restaurants.
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