FLAVOR

We know where it comes from – Australia, North or South America, New Zealand or Japan. We know the animal’s age, its’ whereabouts and what it ate every day. We know the season when it was sacrificed, spring being the best, as the animal hasn’t moved much, and the meat would be juicy and tender.

Ribeye or tenderloin? Kobe or Black Angus? Jersey steak, Tomahawk, Porterhouse or T-bone? Whatever you choose, rest assured: it will be the greatest steak in town. Primely cut, properly aged and cooked with respect. No strong sauces, no onion jams, only meat. Properly grilled meat.