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,-

CEASAR SALAD

Romano salat, krutonger, kylling, parmesan, dressing

Romain salad, crutons, chicken, parmesan, dressing

Inneholder: Fisk, soya, hvete, egg, sennep

149,-

 

STICKY PORK RIBS

Glaserte spare ribs. 

Glazed spare ribs.

Inneholder: Hvete, soya, sesamfrø

149,-

 

LAMB CARRE

Søtpotetpure, chimichurri.

Sweetpotato purée, chimichurri.

Inneholder: Sulfitt, melk

BURGERS

BULLOCK´S GRILLED BURGER & FRIES

Røkt Cheddar, tørrsaltet bacon, salat, tomat, aioli & pommes frites

Smoked cheddar, bacon, tomato, salad, aioli & fries.

Inneholder: Hvete, egg, melk

269,-

 

 

CHEESEBURGER & FRIES

Cheddar & Jarlsberg, salat, tomat, husets dressing & pommes frites

Cheddar & Jarlsberg, tomato, salad, house dressing & fries.

Inneholder: Hvete, egg, melk

269,-

HOVEDRETTER FRA GRILLEN

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,-

COD WRAPPED IN BACON

Stekt rosenkål, småpoteter, Sandefjord smør

Brussel sprouts, baby potatoes and butter sauce.

Inneholder: fisk, melk

339,-

 

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,-

DUCK BREAST

Søtpotetpure, småpoteter, sesongens grønnsaker med ponzu saus.

Sweetpotato purée, baby potatoes, seasons vegetables with ponzu sauce.

Inneholder: Melk, soya, hvete

349,-

DESSERT

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

139,-


CRÈME BRÛLÉE
Inneholder: Egg, melk

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

LAYOUT: DESIGNSTREK