Whether you’re a bone-in sirloin devotee or a porterhouse purist, buckle up: here’s the first installment of your fast-track guide to our Big Chops.
We take our chops seriously, as do our friends and family Butchers, the Warrens. And that’s why our mission has always been to serve the best this fair land has to offer. From grass-fed cattle reared on lush Cornish pastures to expertly dry-aged chops (thank you Scott and Ben), every cut on our menu is there for the story it tells, even before it hits our grills.
PRIME RIB
Cut from the 6th to 12th rib, right from the top of the cow, Prime Rib is marbled to the hilt. Rich seams of buttery-yellow fat weave through every inch and it’s this marbling that makes it one of the most flavour-packed steaks on our menu.
This cut demands time and care. Cooked medium, the fat melts through the meat, turning every bite into a pure, table-silencing delight. Served thickly sliced and set proudly at the centre of the table, it’s a true showstopper.
PORTERHOUSE
Why choose between sirloin and fillet when you can have both?
The Porterhouse is probably one of the most romantic steaks on our menu. A perfect marriage of tender fillet and deeply-rich sirloin, split by the bone. Start with the fillet to savour its buttery delicacy before moving on to the bold, beefy-baritone sirloin.
Dry-aged for 35 days and best enjoyed medium-rare, it’s the steak equivalent of a perfect duet. We say it’s ideal for sharing… but we also won’t bat an eye if you take it on solo.
Catch the next installment over on our Newsletter, where we’ll give you the lowdown on our Lamb Rump and Bone-in Sirloin as well as a few handy tips on the art of cooking the perfect steak at home.
If you can’t wait until then, you can enjoy more episodes in our mini-series on Instagram & TikTok.