Center cut (good for two)

The fillet is a very tender steak muscle that comes from the lower middle of the back and forms part of the sirloin. It is also a very lean cut with little fat running through it.

The New York Strip Loin Steak is a cut of beef steaks from the top of the cow’s short loin. This steak consists of a muscle in the cow that does little work, thus making this meat tender, thought not as tender as a ribeye or filet steak.

The Ribeye is a cut of beef from the rib section, one of the nine primal cuts, and is prized for its tenderness and flavor. It is a very tender cut of meat, containing more marbling than other cuts.

The Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with a large Striploin steak.

A favorite among many cooks that includes both of the most prized cuts on a cow. The T-bone steak is cut from the saddle and easy to recognize because of its two meats ¬– sirloin on one side and tenderloin on the other – separated by a T-shaped bone.

100g wagyu filet(MS9+), 125g usda prime

100g filet wagyu 9+, 125g filet usda prime, 125g filet australia black angus

250g filet black angus, 250g rib eye usda prime, half boneless organic grilled chicken and chorizo beef

Good for four. 250g filet usda prime, 250g ribeye usda prime, 250g new york striploin usda prime, 300g lamb chops

100g Filet miyazaki(A5), 100g Wagyu filet(MS9+), 125g USDA Prime filet and 125g AUS Black Angus filet

200 gr Wagyu | 300 gr Wagyu

The Tomahawk steak is an on-the bone rib steak, cut from the fore-rib with the entire rib bone left. As it is a bone-in rib steak, it has a large amount of inter-mus- cular fat, which gives it this intense flavour when cooked, as flavours are released from both, the huge bone, and inter-muscular fat during roasting to give a sweet gelatinous flavour.