Frequently asked

Build your basket in the shop, go to the order page and fill in your details, then tap "Copy order summary". We'll open Messenger for you. Paste the summary into the chat and send it. We confirm everything with you before you pay.

GCash or BPI transfer. We don't do COD, and cash is accepted for pick-up orders only. We'll send the payment details once we've confirmed your order on Messenger.

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

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

Our cuts are perishable chilled goods, so we can't accept returns once an order has been delivered or picked up. If something 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. Our store is on Bypass Road along Aguinaldo Highway, San Vicente II, Silang, Cavite, near Silang Specialists Medical Center. Cash payment is accepted for pick-up orders only.

Order at least a day ahead so we have time to prep and schedule your delivery. Choose your preferred date and time on the order form, and we'll confirm on Messenger that the slot is free.

They go up in richness. Classic Butter-Aged Angus is the everyday steak, then come the richer Gold Artisan, the tallow-marbled Meltique and the Japanese-style Saikoro Wagyu. Pick by how rich you want it. Every cut lists its grade, slice and weight.

Keep them frozen until the day before you cook. Thaw in the fridge, pat dry, season simply and sear on high heat. If you have a slice-thickness or doneness preference, put it in the order notes.

Daily Steak PH is based in Silang, Cavite. We deliver USDA Angus, Meltique and Saikoro Wagyu cold across the province, including Silang, Tagaytay, Dasmariñas, Imus, Bacoor, General Trias and nearby towns. There's no minimum order, so you can buy a single pack.

We do. Daily Steak PH sends Saikoro Wagyu and our other cuts to Tagaytay, cold, from nearby Silang by Lalamove or Grab. No need to drive down to a steakhouse.

Yes. Daily Steak PH delivers to Santa Rosa, Biñan, Calamba, Cabuyao, San Pedro and the rest of Laguna. There's no ₱3,000–₱4,000 minimum, so you can order just one steak.

Yes. We deliver to northern and central Batangas, including Santo Tomas, Tanauan, Malvar, Lipa and Batangas City. Orders go out cold by Lalamove or Grab, with no minimum order.

Daily Steak PH delivers butter-aged USDA Angus to Las Piñas, Parañaque, Muntinlupa, Taguig/BGC, Makati and the rest of Metro Manila. It arrives cold, and there's no Manila-only minimum spend.

Yes. Daily Steak PH has no minimum order. Packs run ₱689–₱1,649, so you can buy one good steak instead of building the ₱3,000+ cart other shops require.

Daily Steak PH sells USDA Angus that's butter-aged for 28 days, which deepens the flavour and makes it more tender. We deliver it cold across Cavite, Laguna, Metro Manila and nearby provinces.

It depends on the grade and cut. At Daily Steak PH, Saikoro Wagyu starts at ₱689 for a 500g pack and goes up to ₱1,499 for a 1kg pack. Meltique, a more affordable wagyu-style cut, runs ₱1,499. Authentic Japanese A5 from specialty shops costs far more per kilo. We choose our cuts to give you wagyu-like richness at a lower price.

Meltique is beef infused with high-quality beef tallow, so the fat threads through the muscle. It melts in the mouth a bit like wagyu but costs less. It sits between everyday Angus and wagyu, and it does best with a hot, careful sear.

Saikoro means "dice" in Japanese. Saikoro Wagyu is wagyu-style beef cut into thick cubes. It sears quickly, stays very tender, and works well pan-seared or cooked yakiniku-style. 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 that day's slots. For areas farther out, order 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, which gives it wagyu-like marbling and richness at a much lower price. We label it as Meltique and never as wagyu, so you know what you're buying.

Not necessarily. "Saikoro" describes the dice cut, 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 which product you're getting.

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

Yes, if it's frozen properly and thawed gently. Vacuum-sealed freezing keeps the steak as it was, and a slow overnight thaw in the fridge brings it back with no real loss of flavour or texture. What ruins steak is thawing warm in transit, and our cold delivery is there to stop that.

Frozen and vacuum-sealed, our cuts keep well for around 2–3 months in a home freezer. Once thawed in the fridge, cook them within 1–2 days. Thaw overnight in the fridge, never on the counter. If you're in a rush, put 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 frozen wagyu for you to cook at home. The cart grills it for you, as Japanese-style wagyu cube skewers and rice bowls, from our base in Silang, Cavite. You can also book it as a live wagyu station for events. The full menu is on our Wagyu Club page.

From us, in 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, grills the same cubes on skewers and serves them 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. Have them 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. We grill the skewers in front of your guests instead of dropping them off on a tray. Send us the date, venue and guest count on Messenger and we'll quote you a 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 ₱1,378, 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.