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


STEAK WRAP

Biffkjøtt, paprika,rød løk, ost, salat, husets dressing.

Steak, peppers, onion, cheese, salad, house dressing.

Inneholder: Hvete, sulfitt, egg

199,-

 

CRISPY DUCK SALAD

Frityrstekt and, karser, salat, grapefrukt, pinjekjerner granateple.

Fried duck, cress, salad, pine nuts, grape fruit, pomegranate.

Inneholder: Pinjekjerner, soya, hvete, egg, sennep

199,-

 

SHRIMP TEMPURA

Kryddermajones.

Spiced mayonnaise.

Inneholder: Skalldyr, hvete, egg

89,-

 

STICKY PORK RIBS

Glaserte spare ribs. 

Glazed spare ribs.

Inneholder: Hvete, soya, sesamfrø

149,-

 

VEGAN BURRITO (Totally vegan)

Hummus, grillede grønnsaker, ost & salat.

Hummus, grilled vegetables, cheese & salad

Inneholder: Hvete (kan serveres glutenfritt)

169,-

HOVEDRETTER FRA HAVET

FISH SOUP

Med dagens fangst, blåskjell, Prosecco og toppes med sprø grønnsaker, brød.

Catch of the day, mussels, Prosecco and topped with crispy vegetables, bread.

Inneholder: Fisk, bløtdyr, melk, sulfitt, hvete

Stor 199,-

Liten 139,-


COD WRAPPED IN BACON

Potepuré, squash, purreløk, paprika, brent smør med timian.

Potato purée, zucchini, leek, paprika, burnt butter with timian.

Inneholder: fisk, melk, soya

339,-

HOVEDRETTER FRA GRILLEN

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,-

 

TENDERLOIN 200g.

Brokkolini, cherry tomater, sukkererter, pannestekte poteter med gremolata.

Velg mellom peppersaus, bearnaise eller kremet soppsaus.

Broccolini, cherry tomatoes, snow peas, potatoes with gremolata.

Choose between pepper sauce, bearnaise or mushroom sauce.

Inneholder: egg, melk / melk

389,-

ENTRECÔTE 250g.

Stekt blomkål med ost, balsamico bakte gulrøtter, pannestekte poteter med Gremolata.

Velg mellom pepper saus, bearnaise eller kremet soppsaus.

Cauliflower with cheese, balsamic baked carrots, potatoes with Gremolata.

Choose between pepper sauce, bearnaise or mushroom sauce.

Inneholder: melk, egg, sulfitt / melk, sulfitt

389,-

 

GRILLED CHICKEN BREAST

Hjertesalat, pannestekte poteter med Gremolata sukkererter, reddik & kremet asiatisk saus.

Little gem salad, potatoes with Gremolata, snow peas, radish & a creamy Asian sauce.

Inneholder: melk

289,-

DESSERT

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

139,-


COFFE AND BAILEYS CHEESECAKE
Inneholder: egg, melk, hvete

139,-

KONTAKT

Skagenkaien 28,

4006 STAVANGER

Telefon: 51 53 66 00

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

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© 2015 BULLOCK STEAK & BAR

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