Frequently Asked

Build your basket from the shop, head to the order page, fill in your details, then tap “Copy order summary.” We’ll open Messenger for you — just paste it into the chat and send. We confirm everything before you pay.

GCash or BPI transfer. We don’t do COD. Cash is accepted for pick-up orders only. We’ll send payment details once your order is confirmed on Messenger.

We're based in Silang, Cavite and deliver cold via Lalamove or Grab across Cavite, nearby Laguna and Metro Manila — including Silang, Tagaytay, Amadeo, Dasmariñas, Imus, Bacoor, General Trias, Carmona, Santa Rosa, Biñan, Cabuyao and San Pedro. The Lalamove/Grab fee depends on your distance and is shouldered by the customer, confirmed with your order. Add an insulated bag to keep your cuts frozen in transit.

Every cut is portioned, vacuum-sealed and chilled for the trip. For longer routes we recommend an insulated bag so your steaks stay frozen until they reach your kitchen. Ice packs aren't included by default, but just ask and we'll pack them in.

Because our cuts are perishable chilled goods, we can't accept returns once an order has been delivered or picked up. If anything arrives wrong or below standard, message us on Messenger right away — a photo helps — and we'll make it right.

Yes. Choose “Pick-up” when you build your order and we’ll arrange a schedule. Pick-up is in Silang, Cavite, and cash payment is accepted for pick-up orders only.

Order at least a day ahead so we can prep and schedule your delivery. Pick your preferred date and time on the order form and we’ll confirm availability on Messenger.

From everyday Classic Butter-Aged Angus, to richer Gold Artisan, tallow-marbled Meltique, and Japanese-style Saikoro Wagyu — choose by how rich you want it. Each cut lists its grade, slice and weight.

Keep them frozen until the day before. Thaw in the fridge, pat dry, season simply, and sear hot. Add any slice-thickness or doneness preferences in the notes when you order.

Daily Steak PH is based in Silang, Cavite and delivers premium USDA Angus, Meltique and Saikoro Wagyu cold across the province — Silang, Tagaytay, Dasmariñas, Imus, Bacoor, General Trias and nearby towns — with no minimum order, so you can buy a single pack.

Daily Steak PH delivers Saikoro Wagyu and other premium cuts to Tagaytay, dispatched cold from nearby Silang via Lalamove or Grab — no need to drive down for a steakhouse.

Yes — Daily Steak PH delivers to Santa Rosa, Biñan, Calamba, Cabuyao, San Pedro and across Laguna with no ₱3,000–₱4,000 minimum, so you can order just one premium steak.

Yes — we deliver to northern and central Batangas including Santo Tomas, Tanauan, Malvar, Lipa and Batangas City, cold via Lalamove or Grab and with no minimum order.

Daily Steak PH delivers butter-aged USDA Angus to Las Piñas, Parañaque, Muntinlupa, Taguig/BGC, Makati and across Metro Manila — cold, and with no Manila-only minimum spend.

Yes. Daily Steak PH has no minimum order — packs run ₱669–₱1,649, so you can buy a single good steak instead of building a ₱3,000+ cart like other shops require.

Daily Steak PH sells USDA Angus butter-aged 28 days for deeper flavour and tenderness, delivered cold across Cavite, Laguna, Metro Manila and nearby provinces.

Prices vary by grade and cut. At Daily Steak PH, Saikoro Wagyu starts at ₱669 for a 500g pack and runs up to ₱1,499 for a premium 1kg pack, while Meltique (a more affordable wagyu-style cut) runs ₱1,449–₱1,499. Authentic Japanese A5 from specialty shops costs far more per kilo; our cuts are chosen to give wagyu-like richness at a friendlier price.

Meltique is beef infused with high-quality beef tallow so buttery fat threads through the muscle, giving a melt-in-the-mouth richness similar to wagyu at a gentler price. It's a great middle ground between everyday Angus and premium wagyu, and it rewards a hot, careful sear.

Saikoro means “dice” in Japanese — Saikoro Wagyu is wagyu-style beef cut into thick cubes. It sears quickly, stays remarkably tender, and is ideal for pan-searing or yakiniku-style cooking. We carry NK Foods and Foodlabo Saikoro in 500g and 1kg packs.

For nearby areas like Silang, Tagaytay and central Cavite we can often arrange same-day delivery if you order early — message us to check the day's slots. For farther areas we recommend ordering at least a day ahead so we can prep and book the coldest route.

No — Meltique is not wagyu. It's real beef infused with high-quality beef tallow so buttery fat threads through the muscle, giving wagyu-like marbling and richness at a much gentler price. We label it as Meltique, never as wagyu, so you always know exactly what you're buying.

Not necessarily — “saikoro” describes the dice-cut format, not a grade, and products vary by producer. That's why we carry branded packs from NK Foods and Foodlabo and print the brand, weight and grade on every label, so you know exactly which product you're getting.

Yes. Butter-aging is a controlled cold-aging method — the beef ages sealed in fat at chilled temperatures while natural enzymes tenderise it. The aging butter does its work before packing; what arrives is the portioned, vacuum-sealed steak itself, which you thaw, sear and eat like any other cut.

Yes — when it's frozen properly and thawed gently. Vacuum-sealed freezing locks in the steak's condition, and a slow overnight thaw in the fridge brings it back with no meaningful loss in flavour or texture. What ruins steak is thawing warm in transit, which is exactly what our cold-chain delivery prevents.

Frozen and vacuum-sealed, our cuts keep well for around 2–3 months in a home freezer; in the fridge, cook within 1–2 days of thawing. Thaw overnight in the fridge — never on the counter. In a rush, submerge the sealed pack in cold water for about an hour, then pat dry and sear.

The Wagyu Club is our street cart, the second business run by the Daily Steak PH team. The shop sells wagyu frozen for your own pan; the cart grills it for you, as Japanese-style wagyu cube skewers and rice bowls, from our base in Silang, Cavite. It can also be booked as a live wagyu station for events. See the full menu on our Wagyu Club page.

From us, two ways. Online, we sell frozen Japanese wagyu cubes (NK Foods and Foodlabo Saikoro, in 500g and 1kg packs) with cold delivery across Cavite and no minimum order. In person, our cart The Wagyu Club serves the same cubes grilled on skewers and over steamed Japanese rice in Silang, Cavite.

At The Wagyu Club, our cart in Silang, Cavite. We skewer Japanese-style wagyu cubes, grill them to order and finish them with our homemade wagyu sauce, served on their own or over steamed Japanese rice. Message us to check where the cart is parked before you head over.

Yes. The Wagyu Club travels as a live wagyu station for birthdays, weddings, corporate events and private parties across Cavite and CALABARZON — the skewers are grilled in front of your guests rather than dropped off on a tray. Send us the date, venue and guest count on Messenger and we'll quote the package.

Yes, for some cuts. An air fryer is a small convection oven, so it cooks evenly but browns gently, which suits Saikoro wagyu cubes and our quarter-inch Porterhouse and T-Bone at around 200°C for 6 to 8 minutes. It is a poor choice for thick Giant Ribeye cuts, which need a reverse sear, and for Meltique, because the infused tallow drips into the drawer instead of basting the steak. Preheat first, dry the surface hard, cook in a single layer, and pull at 52 to 54°C for medium-rare.

Yes, and order early. Courier networks run at holiday load through the second half of December, so bookings stretch and routes slow, which is bad for a frozen product. Order by mid-December for Metro Manila, Laguna and Batangas, and by the third week for central Cavite. Frozen and vacuum-sealed, our cuts keep well for around 2 to 3 months in a home freezer, so buying on the 10th for the 24th is correct rather than early. For a handaan where steak sits alongside other dishes, budget 150g to 200g per person rather than a full 250g to 300g dinner portion.

Foodlabo Saikoro Steak in the 1kg pack at ₱1,299, which works out to ₱1,299 per kilo. Our full per-kilo range as of August 2026: Foodlabo Saikoro 1kg ₱1,299, Foodlabo Saikoro 500g ₱1,338, NK Foods Beef Cubes 1kg ₱1,499, NK Foods Saikoro 500g ₱1,538, Classic Giant Ribeye and Classic Gold Ribeye ₱1,599, and Gold Artisan Ribeye ₱1,649. The 1kg packs are better value per kilo than the 500g packs. Our bone-in Porterhouse and T-Bone are sold by cut count rather than weight, so we do not quote a per-kilo figure for them.

Yes. We deliver cold to BGC, Taguig, Makati, Alabang, Muntinlupa, Las Piñas and Parañaque, dispatched from Silang, Cavite via Lalamove or Grab, with no Manila-only minimum spend. The south metro corridor is our shortest Metro Manila run, so Alabang, Muntinlupa, Las Piñas and Parañaque get the best arrival condition and can take our thinner quarter-inch cuts comfortably. For BGC and Makati, and anywhere further north, we recommend adding an insulated bag. We are not a same-day service, so order at least a day ahead.

Beef salpicao is the natural one, because the dish is already cubed beef with garlic and a Worcestershire-based sauce. With Saikoro wagyu cubes the technique changes in three ways: skip the marinade, since marbled beef does not need it and a wet surface will not brown; use almost no oil, because the cubes render their own within seconds; and cut the cooking time to under two minutes total rather than the four or five minutes lean sirloin needs. The cubes also work for yakiniku-style grilling, rice bowls and skewers. Sear in batches in a single layer, never a crowded pan.

Check eight things. Where the shop dispatches from, since time above freezing in a courier bag decides arrival condition more than distance does. Whether there is a minimum order, and whether it is for free delivery or for ordering at all. How the courier fee is handled. Whether the grade, producer and origin are named rather than just called premium. The slice thickness and cuts per pack. How it is packed, and whether ice packs or an insulated bag are available. The real lead time, since planned next-day is often a better steak than rushed same-day. And whether they publish cooking guidance with actual temperatures. Compare per kilo, not per pack.