King of steaks, that comes from the short loin of the bull. It’s named after the T-shaped bone that runs through it, which separates two different types of steak:
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Tenderloin (the smaller, more tender portion)
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Strip steak (also called New York strip — the larger, meatier side
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All our thick cuts are wet-aged and served at a standard 1-inch thickness,
- You can also pre-book our dry-aged cuts, which can be custom-cut to your preferred thickness.
- For special requests—whether dry ageing, thicker or thinner cuts—please contact us via WhatsApp at 01211633773.