Price range: $11.00 through $50.00
All certificates available on request (halal, health, origin)
Thick, centre-cut steaks from the beef tenderloin. The most tender steak we sell: mild, buttery and quick to cook.
What it is. Steaks cut from the thick centre of the tenderloin, the long muscle under the spine that does almost no work.
How it eats. Very tender, fine-grained and mild. It’s lean, so it wants a hard sear for colour and a butter baste for richness.
How to cook it. Hot pan and a butter baste. Pat dry, season just before cooking, sear 3–4 minutes a side in a very hot pan and roll the edges. Lower the heat, add butter, garlic and thyme, and spoon it over until 52 °C. Rest 5 minutes and serve whole, with mashed potatoes and green beans or a black pepper sauce.
Pack and storage. Arrives cold and vacuum-sealed, in 250 g or 500 g 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.
Heavy pan, very hot, then a butter baste. Over hot coals works too, to the same temperatures.
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.
FreshFrozen 
FreshFrozen 
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.