Our beef is sourced from UK cattle which graze on naturally lush and mineral-rich grass. It has a good fat covering and marbling effect throughout which gives our hand-cut steaks an amazing flavour. It is dry matured on the bone for up to 21 days, which allows the muscle fibres of the beef to break down, leaving the steaks mouthwateringly tender and the deep red colour typical of well-aged beef.
Blue: Cooked very quickly, seared outside, very red and cooler on the inside.
Rare: The outside of the steak is light brown, the inside very red, but warm.
Medium Rare: The standard for our steaks, cooked brown on the outside, red on the inside.
Medium: As above, but some light pink away from the red centre as the beef cooks through.
Medium Well: Darker outside, light pink inside, slightly darker pink in the centre, no red.
Well Done: Darker brown outside and inside, cooked throughout, sometimes a slightly charred effect.