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.
Last ned vår rikholdige meny her
TAPAS
CHOOSE ONE AS A STARTER, OR 2-3 AS MAIN COURSE. ALSO PERFECT FOR SHARING AROUND THE TABLE.
PAN CON TOMATE
(grilled bread, tomato)
Inneholder: hvete
38,-
BREAD & AIOLI
Inneholder: hvete, egg
35,-
OLIVES ON ICE
45,-
JAMON IBERICO DE BELLOTA
48 MND (PATA NEGRA) 40g
169,-
SERRANO HAM
24 MND 50g
109,-
MANCHEGO ARTEQUESO
12 MND
Inneholder: melk, egg
96,-
PATATAS BRAVAS, MAYO & SALSA BRAVA
Inneholder: egg, sulfitt
49,-
HAM CROQUETTES
2 pcs
Inneholder: hvete, egg, melk
49,-
STEAMED MUSSELS, CHILI & COCONUT MILK
Inneholder: bløtdyr, sulfitt
79,-
COD, CHORIZO OIL, CONFIT POTATOES
Inneholder: fisk, melk
129,-
SHRIMP TEMPURA
4 pcs
Inneholder: skalldyr, egg, hvete
74,-
BEEF CHEEKS, POTATO MASH & RED WINE
SAUCE
Inneholder: melk, sulfitt
159,-
CHICKEN LEG, ROMESCO SAUCE
Inneholder: hasselnøtter, cashewnøtter, mandler
119,-
LAMB CHOPS, CHIMICHURRI
Inneholder: sulfitt
48,- Pr pcs.
GRILLED SLICED ENTRECÔTE, CHIMICHURRI
Inneholder: sulfitt
159,-
OTHER MAIN DISHES
GRILLET KYLLINGBRYST – GRILLED CHICKEN BREAST
Sesongens grønnsaker, rosmarinbakte jærpoteter og kremet karrisaus.
Season’s vegetables, rosemary baked baby potatoes and a creamy curry sauce.
Inneholder: melk
275,-
BULLOCK´S GRILLED BURGER
Anguskjøtt, vellagret cheddar,
tørrsaltet bacon, salat, tomat, aioli og pommes frites.
Angus beef, matured cheddar, bacon, tomato, salad, aioli and French fries.
Inneholder: egg, hvete, melk, sulfitt, spor av hvete fra frityr
249,-
JOSPER GRILL
Josper er en kullfyrt, lukket grillovn fra Spania
hvor vi bruker kull fra Argentina som gir en
fantastisk aroma til kjøttet. Kjøttet får en fin
steke skorpe, men likevel en lys rød kjerne. For
det meste bruker vi okserasen Limousin, det gjør
at kjøttet er litt lysere enn andre raser.
Josper is a coal-fired, closed grill oven from
Spain where we use coal from Argentina, which
gives a wonderful flavor to the meat. The meat
gets a nice frying crust, but still a light red core.
Mostly we use beef breed Limousin, it makes
meat a little brighter than other breeds.
Til våre biffer velger du selv 3 stk tilbehør.
Choose 3 side orders to og with your steak.
INDREFILET TENDERLOIN
200 gram
389,-
ENTRECÔTE RIB-EYE
250 gram
379,-
MEAT SIDE ORDERS
Velg så mye eller lite du vil. Du betaler pr. skål
Each side order
29,-
Double baked potato fylt med vårløk, charlottløk og chorizo
Double baked potato filled with spring onion, charlotte onions and chorizo
Inneholder: melk
Søtpotet fries
Sweet potato fries
Inneholder: spor av hvete fra frityr
Pommes frites
French fries
Inneholder: spor av hvete fra frityr
Sesongens grønnsaker
Seasonal vegetables
Grønn salat med cherry tomater og rødløk
Green salad with cocktail tomatoes and red onion
Sopp & løk
Mushroom & onion
SAUS SAUCE
Bearnaise
Bearnaise
Inneholder: egg, melk, sulfitt
Peppersaus
Pepper sauce
Inneholder: melk, selleri, sulfitt
Rødvinsaus
Redwine sauce
Inneholder: selleri, sulfitt
DESSERT