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Minnesota Beef Backer award goes to Pittsburgh BlueMinnesota Beef Backer award goes to Pittsburgh Blue

Restaurant has two metro locations — Maple Grove and Edina.

June 11, 2018

2 Min Read
DINNER AND BEYOND: The Minnesota Beef Council annually recognizes restaurants that promote and celebrate beef.Lisovskaya/Getty Images

The Minnesota Beef Council has awarded Pittsburgh Blue of Maple Grove and Edina the 2018 Minnesota Beef Backer Restaurant.

According to the state beef council, Pittsburgh Blue opened a decade ago, basing their business on a passion for providing high-quality, hand-selected meat cuts with great service.

“This restaurant promotes beef in the Minneapolis-St. Paul community through consistently providing a quality product, and beef farmers truly value this dedication,” the council notes.

The Beef Backer award recognizes those in food service who display outstanding creativity of beef on menus, use new cuts of beef and excel in customer service.

“Pittsburgh Blue takes real pride in the quality of our beef, the skill of our chef and his staff, and the product knowledge and hospitality skills of Pittsburgh Blue service staff. We’re very proud to be the recipient of the Beef Backer award,” says Dani Mathey, general manager of the Maple Grove Pittsburgh Blue.

BEEF AWARD: Celebrating Pittsburgh Blue’s 2018 Beef Backer award are (from left) Karin Schaefer, Minnesota Beef Council executive director; Rafael Gonazlez, sous chef at Pittsburgh Blue, Maple Grove; Royalee Rhoads, MBC director of industry relations; Dani Mathey, general manager, Pittsburgh Blue, Maple Grove; and Eric Cruz, sous chef, Pittsburgh Blue, Maple Grove.

Pittsburgh Blue is named after an uncommonly known way of cooking steak in which it is heated to a high temperature quickly so the outside is charred, yet the inside is still rare. It is said this old-school method was used to feed laborers after long shifts.

The restaurants’ menu features an extensive steak selection, including the recent addition of a double porterhouse. Filet mignon is their most popular.

Pittsburgh Blue also develops new recipes seasonally to keep its menu fresh. Executive chef Dan Miles at the Maple Grove location researches trends in Miami, Las Vegas and New York to ensure Pittsburgh Blue is offering enticing entrees to the Twin Cities.

Source: Minnesota Beef Council

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