beef steaks

we get our cows from scotland, Yorkshire or dorset, depending from the supplier. Breeds can vary greatly from wagyu, jersey to retired dairy cows. The cuts of steak we offer vary greatly too. 

Only using whole animals means we have a limited number of each steak, however the variety will keep changing.

These are some Cuts you can expect to see.

from the Shoulder:

• Denver – Well marbled cut from under the shoulder blade. Relatively tender. (secondary cut)

• Flat iron – Highly marbled cut from inside the shoulder blade. Very tender and one of my favourite cuts. (secondary cut)

• Eye of chuck – A continuation of the rib-eye before it turns into neck. Viewed as the poor mans rib-eye. Loads of flavour that comes with texture. (secondary cut)

from the loin:

• Rib-eye – Highly marbled & very tender, highly prized. (primal cut)

• Sirloin – Tender and reasonably marbled with a strip of fat on the outside. (primal cut)

• Fillet – Very tender with not much marbling. No fat pieces either. Highly prized (no idea why… its lack of fat means lack of flavour…) (primal cut)

• Chateaubriand – The end of the fillet tucked into the rump. Very tender, no fat, a bit more flavour than fillet as its tucked into the rump. we wrapped it up in our home-made pancetta (primal cut)

• T-bone – On the bone steak consisting of a sirloin and fillet. A good mixture of marbling (sirloin side) and plenty of tenderness (from both sides). Usually looking very impressive too. (primal cut)

• Skirt/flank – Thick grain from the belly of the cow. Reasonably lean with little marbling, quite some texture but loads of flavour. (secondary cut)

• Hanger – From the very end of the skirt, a singular hanger connects to the pluck (offal). This cut is similar in texture to skirt however much more irony flavour. Only one per cow so quite a special cut if not desired by all.

• Rump/Trip tip – A cheaper alternative to rib-eye and sirloin. Rump is reasonably lean but quite textural. Coming from the top of the leg/top of the behind.

• Rump cap – The top outer section of the rump. More texture and flavour than rump steak, with a strip of fat on the outside. Commonly known as picahna.

from the leg [We don’t typically butcher the leg for steaks at Manteca] Sometimes you will see the following:

• Topside – taken from the leg muscle, very lean and tender with not much flavour going on.

• Bresaola – NOT A STEAK. But a piece of salumi we make. The “eye of round” – the very middle of the leg. we cure and hang in the salumeria for around 1 month before slicing on the slicer.

Other – You may find other beef cuts being used on our menu that have come from the cow. These items are Slow cooked cuts.

• Braciole – Using the brisket, we stuff and roll with breadcrumbs, pecorino romano, herbs, seasonings and raisins. Braise in a rich tomato sauce.

• Short ribs – We cure our short ribs in salt/sugar for a few hours. Grill to sear, then braise in chicken stock. Portion and reheat on the grill for a nice smokey flavour. 

all our steaks are Simply seasoned with salt, grilled over charcoal and wood, sliced and served with beef sauce.

Beef sauce – a reduction of roasted beef bones in chicken stock with shallots, mushrooms, garlic, tomato puree, red wine, star anise and black pepper.

Allergens: sulphites [r]