Απόλαυση & Ποιότητα στο Πιάτο σας
DRY AGED
Animals raised without growth hormones or other medicinal feed additives, with diets based on natural ingredients. The result is healthy meat with high nutritional value and authentic, rich flavour. Ideal for healthy and flavourful creations, beef remains a reliable choice for those seeking quality and consistency.
Dry Aged
T-BONE & PORTERHOUSE
Premium steaks from the lumbar region where the tenderloin meets the striploin, defined by their distinctive T-shaped bone.
Dry Aged
TOMAHAWK
A dramatic, premium ribeye steak with a long, French-trimmed bone, named for its resemblance to a tomahawk axe. Cut from the rib section.
Dry Aged
BONE-IN STRIPLOIN
One of the most premium beef cuts, prized for its bold flavour and marbling, which varies according to the feeding regime. Sourced from the lumbar region.
Dry Aged
FRENCHED RIB
A dry-aged rib cut prepared in a French trim, similar to the Tomahawk but with a shorter bone. Elegant in presentation, it offers deep, concentrated flavour and a succulent texture.
Dry Aged
COTE DE BOEUF / PRIMAL RIB
The classic French bone-in ribeye steak, left attached to the rib bone for maximum flavour and succulence.
Dry Aged
RIB EYE
Cut from the rib section between the 7th and 12th ribs. Its generous intramuscular fat (marbling) delivers outstanding tenderness and deep flavour.
Dry Aged
FILET HEAD
The thicker front portion of the tenderloin.
Dry Aged
BURGER PATTIES
Crafted from selected dry-aged beef trimmings.
Dry Aged
CHEEKS
Small facial muscles with intense flavour, perfect for slow cooking until meltingly tender.
Dry Aged
STRIPLOIN CENTER CUT
One of the most premium beef cuts, prized for its bold flavour and marbling, which varies according to the feeding regime. Sourced from the lumbar region.
Dry Aged
CARVERY RIB
A substantial dry-aged cut taken from the rib section, ideal for carving.
Dry Aged
PICANHA
Dry-aged rump cap cut, triangular in shape and distinguished by its fat cap. Dry aging enhances its natural juiciness while adding complexity and depth to its flavour.
Dry Aged
MID RIBS BONE IN
Taken from the central rib section. Exceptionally versatile, ideal for braising, sous-vide, or low-and-slow cooking.
Dry Aged
HAMMER SHIN
Taken from the lower leg (shank), featuring bone and marrow. Dry aging enhances its savoury character, making it ideal for long, slow cooking that yields a rich, velvety texture and deep flavour.
