Our Meat
Beef ageing on site, six tonnes of it. Steaks cut every day and on request. Meat from the UK, Nebraska, Spain and beyond. We make life difficult for ourselves, to bring the best to you.
Sourcing
Our chefs have built a personal and direct relationship with farmers in the UK and the US and refuse to compromise on quality. We are always looking for different breeds to improve our meat selection and work alongside the farmers to develop our staple cuts.
Ageing
We dry-age our meat on-site, in a temperature controlled, dehumidified environment. No steak finds its way to ‘The Cut’ before this unique treatment, bringing out the full concentration of flavour.
Cutting
We take our meat cutting process very seriously, not least because it's done using a petrifyingly large blade! Our regulars even boast of having theirs cut to order.
Cooking
Our specially imported charcoal ovens use a blend of wood from sustainable sources, kept at 375-400°C to turn the best meat in the world into a fabulously smoky, flavourful steak.
