Because we’re not ones for rushing a good thing.
When it comes to our meat, we give each cut the time it needs to develop depth and flavour both in ageing and up on the grill, just as we have since we first began. It’s one of the ways we make sure we get the very best from the whole animal – and it’s a philosophy that doesn’t stop at beef.
We’re welcoming a brand new Big Chop to the menu: Pork T-Bone, dry-aged for 60 days. A rather special cut, given the same care, patience and attention to ageing that we’ve long applied to our beef.
In the Kitchen
Our Pork T-Bone is gently cooked over charcoal and served blushing pink, chalked up alongside our Big Chops and Butchers’ Cuts in a couple of our restaurants.
It’s truly made for sharing.
If our chefs were to swap their aprons for a waiter’s pad, they’d be quick to recommend our crisp Chop House Salad (that’s chicory, candied pecans, blue cheese and pear) alongside a generous helping of triple-cooked beef dripping chips.
Luckily for you, they’re all a little preoccupied with planning the Christmas menu.
So for now, come and try it for yourself, and we’ll let our new Big Chop speak for itself.
Chop Love,
Blacklock Team