Price range: $7.00 through $15.00
All certificates available on request (halal, health, origin)
Beef marrow bones, split lengthwise into canoes. Roast them hot until the marrow wobbles, then spread it on toast.
What it is. Beef marrow bones, split lengthwise so the marrow lies open like a canoe and cooks evenly.
How it eats. Soft, rich and beefy, like savoury butter. It wants something sharp alongside: lemon, parsley, onion.
How to cook it. Hot oven, cut side up. Salt lightly and roast at 220 °C for 15–20 minutes, or in a pan over the coals, until the marrow is soft, wobbly and just starting to bubble. Scoop it onto toast with parsley, sliced onion and lemon, and eat it hot.
Pack and storage. Arrives cold and vacuum-sealed, in 500 g or 1 kg packs. Keep it sealed in the fridge at 0–4 °C and use within 3 days of the packed date, or freeze it on the day of delivery (−18 °C, follow the supplier use-by on the pack). Thaw in the fridge, never on the counter.
Where it comes from. We buy beef on how it eats, not on the country printed on the box, and our butchers check every batch before it’s cut. Cut, trimmed and vacuum-sealed in Beirut, and packed the day it ships.
Hot oven, cut side up. Or in a pan over the coals.
Steak doneness is a preference. USDA: whole beef/lamb 63 °C before removal + 3 min rest. For children, pregnant people, older adults or weakened immunity: choose medium-well or above and check with a thermometer. Mince, burgers, kafta and meat sausages: 71 °C. Poultry: 74 °C.
Frozen 
Frozen 
FreshFrozen 
Frozen We don’t make them. We enforce them.
Rest your meat. Yes, even when you’re starving. Especially then.
Salt early, salt often. Timid seasoning is a quiet cry for help.
Ketchup on a dry-aged ribeye is your legal right. We’ll be over here, weeping softly.
Medium-well is a phase. We believe in you.
The first slice belongs to the cook. That’s physics, not favouritism.
If the grill isn’t smoking, neither is your reputation.
Charcoal, then patience. The rush is the only thing that ruins a barbecue.
Room temperature before the pan. Cold steak is a cry for help.
Pat it dry. Water is the sworn enemy of a good crust.
One flip. You’re searing a steak, not fluffing a pillow.
Season the board too — the resting juices are free sauce.
Buy the good cut once. Regret the cheap one twice.
A sharp knife is a safe knife. Dull ones do the damage.
Let it rest longer than you think. Patience tastes better.