On meat, ageing and steak

Dry aged beef

What ageing does to beef, and why every cut here rests for 25 to 45 days.

Halal meat

What halal means, how certification works and how it differs from regular meat.

Wagyu

The Japanese beef with the most marbling. Where it comes from, what it costs and how you prepare it.

Australian wagyu

Wagyu from Margaret River, Western Australia: what it is and which cuts of it are on our menu.

Wagyu picanha

What picanha is, where the cut sits and how it appears on our menu.

Types of steak

Every cut on our menu side by side, from rump steak to tomahawk.

Tomahawk steak

The rib steak with that long bone. How much it weighs, what it costs and how it goes on the grill.

Côte à l'os

The rib on the bone, for two. What it is and what it costs.

Ribeye

The steak with the richest marbling, and how it differs from entrecôte.

Côte de boeuf

The thick rib steak for two, and how it differs from côte à l'os.

Black Angus

The breed behind the best-known steak in the world.

Porterhouse steak

Entrecôte on one side, fillet on the other, and the difference from a T-bone.

Saignant, à point or bien cuit

The question asked at every table. What saignant, à point and bien cuit actually mean.

Medium rare

The English names for doneness, with the temperature that goes with each.

Types of beef

Breeds rather than cuts. Jersey, Simmental, Black Angus and wagyu.