know your cuts
enjoy the sweats
Sirloin steak is cut from the rear back of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut. Tight texture with a definite grain means tender, but still with a bit of chew. Good marbling and a strong beefy flavour.
Resembling the Tomahawk axe. It is an on-the bone Rib Steak, cut from the Fore-rib with the entire rib bone left, French trimmed, loads of flavour. A big statement, big flavour.
Flavour, texture, tenderness and juiciness. Sliced from the rib primal, with rib bone attached. It sits on the top of the cow so is very tender. Cooked over a charcoal Robata Grill for maximum flavour.
Picanha (or rumpcap) is full of flavour and tender when it is sliced thin across the grain of the meat. Cooked at a low temperature on our Robata grill before crisping up the fat over the charcoal flames
Chateubriand/Fillet is super tender It sits just below the sirloin along the spine and it finishes just before the rump. The lack of fat running through this muscle makes it ideal for rare steaks. Cooked low, we serve this cut Medium Rare.
When we talk about meat freakery we mean it!
STEAK ON THE AXE? BECAUSE THAT MAKES SENSE SOMEWHERE….
"Once I couldn't grill a steak because my gridiron broke. So I heated an axe that I use for splitting firewood. I just poured oil over it and cooked my steak. Axe added this interesting smokey flavour to my steak".
Misha Zelman, owner
Lets go dirty...
“Dirty steak is one of my favourites. It’s an interesting way to cook the steak, it also caramelises the fat around the edge of the steak and adds a more intensive charcoal flavour to the steak. It’s on our special menu”
Olly Bird, Executive chef
EVERYTHING HAPPENS FOR A REASON… OR NOT
"I was cooking for my friends and ran out of charcoal. I had some oak leaves left from the trees that i used instead and I managed to get this taste that was nothing like I tried before. It just made my steak better".
Misha Zelman, owner