Our meat is among some of the finest in London, and we get it from the best places in the world:
From Greater Omaha, Nebraska this certified and hormone free, corn-fed beef is as tender and flavourful as you can imagine.
Specially selected corn-fed Uruguay Hereford beef.
The finest Japanese Kobe XO, of the highest possible quality (grade A5), and hand-selected Ozaki Wagyu XO make for a deliciously tender indulgence.
Scottish Black Angus, grass fed in the Scottish highlands and then matured on the bone, giving great-tasting and marbled meat.
The Tomahawk is a cross of 2 - 3 breeds, optimal for a deep and rich flavour and great tenderness.
Denmark, Dry aged
Our meat from Denmark is dry aged in up to 90 days where the beef enzymes break down the meat, giving it unique flavour.
Sirloin is cut from the upper middle of the animal and is a fine choice due to its tasty, melt-in-the-mouth succulence. You can spot a good sirloin by its amount of fat. A sirloin should have a good marbling appearance and tender texture. The steak should be hung for a minimum of 21 days, but our Danish dry-aged steaks are tenderised by hanging for 70!
Cut from the rib section of the animal, ribeye steaks are renowned for being incredibly moist due to their higher fat content. The meat is also very tender as this muscle gets a lot of exercise during its life.
The fillet is taken from the smaller end of the tenderloin, which runs along both sides of the spine. This is the most tender cut of beef and also the most expensive. The muscle is non weight-bearing, and that’s what makes it so tender.
The T-Bone and Porterhouse are cut from the short loin. The T-Bone contains a ‘T-Shaped’ bone with different cuts of meat on each side, a fillet and a large strip steak, whilst the Porterhouse refers only to the strip steak side. The Porterhouse is the more prized of the two, try it at MASH and you will see why!
The New York strip is also cut from the short loin, and is particularly tender due to the lack of work done by this muscle. It contains less fat than the ribeye, and is served in larger portions. The name originates from Delmonico’s Restaurant in Manhattan, which served a signature dish of steak cut from the short loin, the Delmonico steak, at the end of the 19th Century. The popular cut has been referred to as the New York strip ever since.