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 Saver Set already includes one free.

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.