The tomahawk at Little Smoke
Check out the size of this beauty.
Short rib at Dirty Bones
More ribs, this time slow-cooked and placed on a crumpet, topped with a poached egg, crispy onions and hollandaise sauce. Brunch done right.
The Brisket bun at Smokestak
Bun and brisket, with pickled red chillies.
Roast beef Sunday lunch at Hawksmoor
Ox Tongue Terrine at Pittcue
More from Pittcue, great to see unusual meats like tongue used.
T-Bone at Heliot steakhouse
The Beasty board at Meat UP UK
Featuring their signature short rib, beef burger and surf n turf (8oz Sirloin with charred king prawns). Served with choice of skin on chunky chips or fries, bone marrow and sourdough, slaws & sauces.
The steak tartar and confit egg yolk at Gilray’s
A classic expertly done.
Steaks at Blacklock
The meat safe at Barbecoa
The ‘dirty’ lamb chops at Zelman’s Meats
‘Dirty’ in barbecue speak, means to cook the steak directly in the coals to give a very specific char.