The steaks are currently served in Cagney's Steakhouse and Le Bistro French on 10 Norwegian ships, including the Norwegian Breakaway. Norwegian Jade and Norwegian Spirit will begin serving CAB steaks by August, the company said.
“With the addition of Certified Angus Beef in our steakhouse and French restaurant, we’ve taken an already great meal and made it outstanding,” said Kevin Sheehan, CEO of Norwegian Cruise Line. “There is no better steak available and, as a New Yorker who knows a good steak, it was an obvious choice to bring these high-quality selections to Cagney’s Steakhouse and Le Bistro.”
Guests can choose from a variety of cuts, such as a 14-oz., dry-aged, center-cut strip loin to an 18-oz. bone-in ribeye. Additional offerings include an 8-oz. center-cut filet and a 16-oz. boneless ribeye. Guests can have their steaks seasoned with a signature sauce, such as garlic butter, gorgonzola-crusted, chimichurri, green peppercorn and more. Cagney’s Steakhouse serves all of the selected cuts, while Le Bistro offers the 8-oz. center-cut filet.
“Norwegian Cruise Line is at the forefront of cuisine at sea, and the ranchers and farmers behind the Certified Angus Beef brand are pleased to be a part of this culinary evolution,” said John Stika, the beef brand’s president. “Guests will appreciate knowing their steak experience matches some of the finest steakhouses in New York and beyond.”
