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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SMÅRETTER

- perfect for sharing

 

SHRIMP TEMPURA

Kryddermajones.

Spiced mayonnaise.

Inneholder: Skalldyr, hvete, egg

89,-

 

LAMMECARRE

Chimichurri.

Chimichurri.

Inneholder: Sulfitt, melk

149,-

SEAFOOD

SKREI
Bacon, glaserte gulrøtter, ertepuré, småpoteter og Sandefjordsmør.
Cod with bacon, glazed carrots, pea purée, baby potatoes, butter sauce
Inneholder: Fisk, melk

349,-

DESSERT

SJOKOLADE FONDANT
Vaniljeis.
Vanilla ice cream.
Inneholder: Egg, melk, hasselnøtt

139,-


VANILLA ICE CREAM

Oreo smuler og salt Dulce de leche.

Oreo crumbles & salty Dulce de leche.
Inneholder: Egg, melk, hvete

119,-

MAIN COURSES

INDREFILET AV OKSE 200g.
Pannestekte rotgrønnsaker, fløtegratinerte poteter.
Velg mellom peppersaus, bearnaise eller rødvinsreduksjon.
Root vegetables, creamed potatoes.
Choose between pepper sauce, bearnaise or red wine reduction.

Inneholder: egg, melk

399,-


ENTRECÔTE 250g.
Stekt blomkål med ost, fløtegratinerte poteter. Velg mellom pepper saus, bearnaise eller rødvinsreduksjon.
Cauliflower with cheese, creamed potatoes. Choose between pepper sauce, bearnaise or red wine reduction.
Inneholder: melk, egg,

399,-


GRILLET KYLLINGBRYST
Pannestekte sesongens grønnsaker, småpoteter og kremet karrisaus.
Seasons vegetables, baby potatoes and creamy curry sauce.
Inneholder: Melk

289,-


ANDEBRYST
Karamellisert løk, glaserte gulrøtter, småpoteter og rødvinsreduksjon.
Caramelized onion, glazed garrots, baby potatoes and red wine reduction.
Inneholder: Sulfitt

349,-

BULLOCK´S GRILLEDE BURGER
Røkt Cheddar, tørrsaltet bacon, salat, tomat, aioli & pommes frites
Smoked cheddar, bacon, tomato, salad, aioli & fries.
Inneholder: Hvete, egg, melk

269,-

KONTAKT

Skagenkaien 28,

4006 STAVANGER

Telefon: 51 53 66 00

E-post: post@bullock.no
Daglig leder: ole@bullock.no

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