Price range: $19.00 through $119.00
All certificates available on request (halal, health, origin)
Beef tenderloin in one trimmed, centre-cut piece. Roast it whole for the table, or slice your own filet steaks.
What it is. The tenderloin runs under the spine and does almost no work, which is why it’s the most tender cut on the animal. Trimmed of fat and silverskin and cut from the even centre, in one piece of 500 g, 1 kg or 2 kg.
How it eats. Buttery-soft, fine-grained and mild. It’s lean, so take it to medium-rare and no further.
How to cook it. Sear, then roast at 200 °C. Salt it an hour ahead and tie it every 3 cm. Sear all over in a hot pan or over hot coals, then roast: about 12–15 minutes for 500 g, 18–20 for 1 kg, 25–30 for 2 kg. Pull at 50 °C and rest 10 minutes; it climbs to medium-rare. Slice 2 cm thick and serve with roast potatoes and a green salad.
Pack and storage. Arrives cold and vacuum-sealed, in 500 g, 1 kg or 2 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.
Sear all over, then roast at 200 °C. The sear works in a hot pan or over hot 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.
FreshFrozen 
Fresh 
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.