The best dinners are often the ones that leave us feeling both full and inspired. At Prime Roast Night at Antonio’s at PGA Cars, the conversation went beyond ribeyes and premium cuts, opening up a deeper appreciation for technique, craftsmanship, and the many ways beef can be thoughtfully prepared.

The evening brought together chefs, restaurateurs, and longtime industry partners to celebrate Certified Angus Beef through a menu that explored how beef can transform through technique, preparation, and thoughtful use of every part of the animal.

Crafted by executive sous chef AC Agra, the menu explored Certified Angus Beef in different forms, beginning with a delicate tartare with anchovy dressing and buttered crostini, followed by a consommé royale with foie gras flan and vegetable melange. The centerpiece was a classic prime roast served with Yorkshire pudding, red wine jus, horseradish cream, mashed potato, creamed corn, and spinach. Dessert closed on a familiar yet unexpected note with sticky date pudding finished with beef tallow butterscotch sauce and Antonio’s panna ice cream.

Visiting guests Director of Culinary Arts Chef Tony Biggs and Director of Canadian Business Development Martin Lemoyne from Certfied Angus Beef joined Tony Boy Escalante of Antonio’s as they hosted this one-night celebration. “We’ve been working with Certified Angus Beef for many years, sourcing it through Werdenberg. It’s something we’ve come to rely on for its consistency and quality,” shared Chef Tony Boy.

What made the evening especially interesting was the conversation on alternative cuts of beef, something Chef Biggs has spent years advocating for through the Certified Angus Beef culinary center in Ohio.

“Everyone knows filets, strips, and ribeyes,” Chef Biggs told Manila Bulletin Lifestyle in an exclusive interview. “What we want to do is promote the secondary alternative cuts like sirloin flap, chuck roast, and Denver steak.”

As beef prices continue to rise globally, chefs are learning how to maximize flavor while becoming more intentional about sustainability and food waste. Through the culinary center, chefs are taught to understand beef beyond familiar premium cuts, including how to break down an entire side of beef and creatively use nearly every part of it.

“We don’t waste anything on the carcass,” Chef Biggs explained. “We save everything, including the beef fat.”

This philosophy was presented all throughout dinner, such as beef tallow that became a key ingredient of a rich butterscotch sauce served with dessert. Chef Biggs also shared how, in some of their events abroad, melted beef fat candles infused with herbs and garlic are served alongside bread, turning what many would normally discard into something unexpectedly indulgent.

“This collaboration matters because when great products meet passionate partners, the result is something far beyond a meal, it’s a shared standard of excellence,” he adds. “Personally, I love moments like this, because they allow me to connect directly with chefs, diners, and storytellers who truly appreciate what goes into every cut, every technique, and every bite.”