dry aged beef

COOKING LEVEL
Blue rare – barely warm inside, just seared on the outside
Rare – warm inside, juicy, red center
Medium rare – hot center, juicy, pink center
Medium – still juicy, a hint of pink
Medium well – faded shades of pink, less juicy
Well done – fully cooked, no juices, brown

Each steak is served with fried wedges (from fresh potatoes), sweet corn, salad, and a choice of sauces (green pepper, chimichurri, homemade brown sauce, porcini). If you desire another side, choose from the following: fries, mashed potatoes, grilled mushrooms, grilled vegetables, pan-fried potatoes with garlic and herbs.
Each meat size portion is calculated raw.
In some situations, certain cuts may not be available, due to the slow aging process. Thank you for understanding!

Based on a minimum 24 hours pre-order, we can cook for your special event a whole aged roasted sirloin or rib-eye, cooked medium-rare. The price is per kilo and will be communicated at the moment of order depending on the piece of meat available in our kitchen. The minimum size of the cut is 2 kilos (raw), enough to serve around 8-10 persons.

dry-aged beef

SPECIAL ORDER

DALLAS CUT

RIBEYE STEAK

NEW YORK STEAK

OUR T-BONES

BEEF FILE