EXPLORE OUR CUTS
Don’t know your Ribeyes from your Tomahawks? We’ll help you cut to the chase. Begin exploring our cuts today, including the type of cut, cooking recommendations, and wine recommendations.
Cut Name
About this cut
Cooking & wine recommendation
Price range
PROJECT
The Ribeye
CATEGORY
The ribeye steak originates from the rib section of the cow, typically between the sixth and twelfth ribs. This cut is renowned for its marbling, which comes from the fat distributed throughout the muscle, giving the ribeye its signature juiciness and rich flavour.
Historically, the ribeye gained popularity as a premium steak due to its tenderness and bold, beefy taste. Its name derives from the “eye” of meat at the centre of the cut, which is the most tender portion. A classic choice for steak enthusiasts, the ribeye’s balance of texture and flavour makes it a true standout.
COUNTRY
The ribeye is best enjoyed medium-rare to medium, allowing its marbled fat to melt into the meat and enhance its tenderness and flavour.
Given its bold, rich flavour, the ribeye pairs beautifully with robust red wines. A full-bodied red like a Cabernet Sauvignon highlights the steak’s intense beefiness, while a Syrah or Malbec complements the ribeye’s marbled texture with their dark fruit and spice notes. For a unique pairing, try a Sangiovese—it balances acidity and tannins, cutting through the richness of the steak while enhancing its depth.
YEAR
Premium Cut
PROJECT
The flat iron
CATEGORY
The flat iron steak is cut from the shoulder (or chuck) of the cow, known for its deep, beefy flavour and fine marbling. It’s a leaner cut compared to ribeye but still remarkably tender when cooked properly, offering a hearty and satisfying steak experience.
COUNTRY
Best served medium-rare to medium, the flat iron benefits from quick, high-heat cooking to preserve its tenderness and enhance its natural flavour. Overcooking can make this cut tougher due to its lean nature, so it’s ideal for diners who enjoy a juicy, slightly pink centre with a charred crust.
The robust, earthy flavours of the flat iron pair excellently with medium to full-bodied red wines. A Malbec brings out the richness of the meat with its dark fruit and subtle spice, while a Merlot offers a softer, velvety complement to the steak’s hearty profile. For something more classic, a Bordeaux blend adds depth and sophistication to the pairing.
YEAR
Standard Cut
PROJECT
The tomahawk
CATEGORY
The tomahawk steak is a showstopping cut, known for its impressive size and bone-in presentation. Sourced from the rib section, it boasts a rich marbling that melts during cooking, delivering bold, juicy flavours with every bite. Its dramatic appearance and robust taste make it a favourite for special occasions or sharing.
COUNTRY
The tomahawk is best cooked to medium-rare or medium to allow the marbling to render fully, enhancing the flavour and tenderness. Its thickness requires slower cooking, so it’s often seared first to achieve a crust and then finished in the oven or on low heat to ensure even cooking. Resting the steak is essential to retain its juices.
With its bold flavour, the tomahawk pairs beautifully with full-bodied red wines. A Cabernet Sauvignon’s structured tannins and dark fruit notes complement the steak’s richness, while a Shiraz adds a hint of spice to elevate its natural flavour. For an elegant pairing, a Barolo or an aged Rioja provides a refined balance of acidity and depth that perfectly matches the tomahawk’s intensity.
YEAR
Showstopper!
PROJECT
1.2kg Porterhouse
CATEGORY
The porterhouse steak is a premium cut that combines two incredible textures in one: the tenderloin on one side and the juicy, flavourful striploin on the other. Sourced from the rear end of the short loin, this cut is known for its size and versatility, making it a perfect choice for sharing or for those who want the best of both worlds.
COUNTRY
The porterhouse is best cooked medium-rare to medium, ensuring the tenderloin remains buttery soft while the striploin develops its bold, beefy flavour. To achieve an even cook across both sections, the steak should be seared on high heat and finished slowly, either in the oven or on the grill. Resting the steak is crucial to allow the juices to redistribute evenly.
The dual textures and flavours of the porterhouse make it ideal for pairing with complex, full-bodied red wines. A Bordeaux blend enhances the steak’s richness with its balance of tannins and dark fruit notes, while a bold Malbec or Zinfandel complements the robust striploin. For a luxurious pairing, try an Amarone—its concentrated flavours and velvety texture bring out the best in both cuts.
YEAR
Premium cut
PROJECT
400g Prime Beef Club Steak
CATEGORY
The club steak is cut from the short loin, combining tenderness with a rich, beefy flavour. Smaller than a T-bone but equally satisfying, this bone-in steak benefits from its proximity to the bone, which enhances its natural juiciness and adds depth to its flavour during cooking.
COUNTRY
The club steak shines when cooked medium-rare to medium, striking the perfect balance between a juicy, pink centre and a caramelised crust. The bone helps retain moisture, so it’s ideal for high-heat searing followed by a slower finish. Resting is essential to lock in the juices and achieve maximum tenderness.
The robust flavour of the club steak pairs beautifully with medium to full-bodied reds. A classic Chianti or Sangiovese offers a bright acidity that cuts through the richness, while a bold Shiraz complements the meat’s hearty profile with its peppery notes. For a more traditional choice, a Cabernet Sauvignon or Merlot enhances the steak’s depth with velvety tannins and dark fruit flavours.
YEAR
Standard Cut
PROJECT
Our famous chateaubriand
CATEGORY
The Chateaubriand is cut from the thickest part of the tenderloin, prized for its unparalleled tenderness and mild, buttery flavour. Dry-aged to intensify its richness, this cut is a true showstopper, perfect for sharing and celebrated for its luxurious texture and delicate marbling.
COUNTRY
The Chateaubriand is best served medium-rare, allowing its natural juiciness and velvety texture to shine. Due to its thickness, it benefits from a gentle sear to develop a caramelised crust, followed by slow roasting or sous vide for precise temperature control. Resting is key to achieving its signature tenderness.
The delicate yet rich profile of the Chateaubriand pairs beautifully with elegant reds. A silky Pinot Noir complements its tenderness without overpowering it, while a classic Bordeaux adds depth and complexity to the meal. For a bold pairing, a Barolo or an aged Rioja provides a perfect balance of tannins and acidity to enhance the Chateaubriand’s refined flavour.
YEAR
Showstopper!
PROJECT
SPIRAL
CATEGORY
MANIPULATION
COUNTRY
UNITED STATES
YEAR
2023
PROJECT
FASHION
CATEGORY
UI/UX
COUNTRY
ICELAND
YEAR
2019
