Price range: $36.00 through $69.00
All certificates available on request (halal, health, origin)
Two steaks on one bone, dry-aged 14 days: beefy striploin on one side, tender fillet on the other. A charcoal classic.
What it is. Cut across the short loin, where a T-shaped bone separates the striploin from a piece of the tenderloin. Dry-aged 14 days before it’s cut.
How it eats. The strip side is firm and beefy with a fat edge; the fillet side is soft and mild. Two textures in one steak.
How to cook it. Direct charcoal. Salt it 40 minutes ahead, then grill with the strip towards the hottest coals and the fillet away, 3–4 minutes a side. Probe both sides and pull at 52 °C. Rest 5 minutes, cut both muscles off the bone and slice. Serve with grilled vegetables and fries.
Pack and storage. Sold by the piece and charged on its actual weight: each one weighs 900 g to 1.2 kg, arrives cold and vacuum-sealed. 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. Dry-aged for 14 days before it’s cut. We buy beef on how it eats, not on the country printed on the box, and our butchers check every batch. Cut, trimmed and vacuum-sealed in Beirut, and packed the day it ships.
Direct charcoal, strip side to the heat. The fillet cooks faster, so keep it towards the cooler edge.
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 
Fresh 
FreshFrozen 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.