BEEF CUT

1 Chuck

2 Rib

3 Short Loin

4 Sirloin

5 Round

6 Tenderloin

7 Top Sirloin

8 Bottom Sirloin

9 Shank

10 Flank

11 Plate

12 Brisket

FOREQUARTER CUTS

• The chuck (1) is the source of bone-in chuck steaks and roasts (arm or blade), and boneless clod steaks and roasts, most commonly. The trimmings and some whole boneless chucks are ground for hamburgers.

• The rib (2) contains part of the short ribs, the prime rib and rib eye steaks (entrecôte).

• Brisket (12), primarily used for barbecue, corned beef or pastrami.

• The foreshank (9) or shank is used primarily for stews and soups; it is not usually served any other waybecause it is the toughest of the cuts.

• The plate (11) is the other source of short ribs, used for pot roasting, and the outside skirt steak, which is used for fajitas. The remainder is usually ground, as it is typically a cheap, tough, and fatty meat.

 

HINDQUARTER CUTS

The loin has two subprimals, or three if boneless:

The short loin (3), from which the T-bone andPorterhouse steaks are cut if bone-in, or strip steak

• The sirloin (4), which is less tender than short loin, but more flavorful, can be further divided into top sirloin (7)  and bottom sirloin (8)  (including tri-tip), and the tenderloin (6), which is the most tender, can be removed as a separate subprimal, and cut into filet mignons, tournedos or tenderloin steaks, and roasts (such as for beef Wellington). They can also be cut bone-in to make parts of the T-bone and Porterhouse loin steaks.

• The round (5) contains lean, moderately tough, lower fat (less marbling) cuts, which require moist or rare cooking. Some representative cuts are round steak, eye of round, top round, and bottom round steaks and roasts.

• The flank (10) is used mostly for grinding, except for the long and flat flank steak, and the inside skirt steak, also used for fajitas. Flank steaks were once one of the most affordable steaks, because they are substantially tougher than the more desirable loin and rib steaks. Many modern recipes for flank steak use marinades or moist cooking methods, such as braising, to improve the tenderness and flavor. This, combined with a new interest in these cuts’ natural leanness, has increased the price of the flank steak.

 

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TAPAS

CHOOSE ONE AS A STARTER, OR 2-3 AS MAINCOURSE. ALSO PERFECT FOR SHARING AROUND THE TABLE.

BREAD & AIOLI
Inneholder: Hvete, egg
49,-


BRUSCHETTA
Inneholder: Hvete

59,-


OLIVES ON ICE

49,-


PATATAS BRAVAS, MAYO & SALSA BRAVA
Inneholder: Egg

59,-


SERRANO HAM 12 MND 50g.

109,-


MANCHEGO 12 MND D.O.P.
Inneholder: Melk

96,-


CHEESE CROQUETTES – 2 pcs.
Inneholder: Hvete, melk, egg

59,-


SHRIMP TEMPURA – 4 pcs.

Frityrstekte konge reker med chipotle majones
Inneholder: Skalldyr, egg, hvete

89,-

GAMBAS AL PIL PIL

Scampi i chili og hvitløksolje, serveres med brød

Inneholder: Skalldyr, hvete

149,-


LAMB CHOPS, CHIMICHURRI – 2 pcs.
Inneholder: Sulfitt

99,-


GRILLED SLICED ENTRECÔTE, CHIMICHURRI
100g.
Inneholder: Sulfitt

159,-

KIDS ONLY

UP TO 12 YEARS

HAMBURGER & POMMES FRITES - BURGER
Inneholder: Hvete, melk, egg

139,-


KYLLINGBRYST – CHICKEN BREAST
Velg poteter, grønnsaker og saus
Inneholder: Melk / milk, egg

189,-


MINIBIFF – MINI STEAK
Velg poteter, grønnsaker og saus
Inneholder: Melk/ milk, egg

229,-

FROM THE GRILL

FOR OPTIONAL POTATOES ON MAIN COURSE
ASK YOUR WAITER

BULLOCK´S GRILLED BURGER & FRIES
Anguskjøtt, røkt cheddar, tørrsaltet bacon, salat,
tomat, aioli & pommes frites
Angus beef, smoked cheddar, bacon, tomato, salad, aioli & pommes frites.
Inneholder: Hvete, egg, melk

269,-

BIFF TORTILLA – STEAK WRAP

Grillet indrefilet, salat, grønnsaker,ost, chipotle majones & pommes frites

Steak, salad, vegetables, cheese, chipotle mayonnaise & pommes frites.

Inneholder: Hvete, egg, melk

269,-

KYLLINGBRYST – CHICKEN BREAST
Stekt blomkål med ost, honning glaserte rotgrønnsaker, ovnsbakte poteter, kremet karri saus.
Cauliflower with cheese, honey glazed root vegetables, roasted potatoes & a creamy curry sauce.
Inneholder: Melk

299,-

ENTRECÔTE

Stekt blomkål med ost, glaserte gulrøtter og fløtegratinerte poteter.

Velg mellom bearnaise eller peppersaus.
Cauliflower with cheese, glazed carrots, and creamed potatoes. Choose between béarnaise or pepper sauce.
Inneholder: melk, egg / melk

399,-


INDREFILET - TENDERLOIN

Pastinakkpuré, honning glaserte rotgrønnsaker og fløtegratinerte poteter.

Velg mellom peppersaus eller bearnaise.
Parsnip purée, honey glazed root vegetables, creamed potatoes. Choose between béarnaise or pepper sauce.
Inneholder: Melk, egg / melk

419,-

TORSK - COD

Ertepuré, honning glaserte rotgrønnsaker, ovnsbakte poteter og Sandefjordsmør.

Pea purée, honey glazed root vegetables, roasted potatoes, and butter sauce.

Inneholder: Fisk, melk

349,-

DESSERT

SJOKOLADE FONDANT - CHOCOLATE FONDANT
Vaniljeis.
Vanilla ice cream.
Inneholder: egg, melk, hasselnøtt

139,-


VANILJE IS – VANILLA ICE CREAM
Oreo smuler og salt karamell.
Oreo crumbles & salty caramel.
Inneholder: egg, melk, hvete

119,-