French restaurant in the City, French Brasserie in Liverpool Street, Wine bar London Spitalfields market, E1

L'entrecote >
Le chateaubriand >
La cote de Boeuf >
Fillet de Boeuf >
Sirloin steak >
Tbone steak >

In French, the word entrecôte denotes a premium cut of beef used for steaks.

A traditional entrecôte comes from the rib area of the carcass, corresponding to the steaks known in different parts of the English-speaking world as rib, rib-eye

The Chateaubriand steak is a recipe of a particular thick cut from the tenderloin, which, according to Larousse Gastronomique, was created by personal chef, Montmireil, for Vicomte François-René de Chateaubriand, the author and diplomat who served Napoleon as an ambassador and Louis XVIII as Secretary of State for two years. This dish is usually only offered as a serving for two, as there is only enough meat in the center of the average fillet for two portions

The quintessential Parisian dish , a traditional Cote de Boeuf comes from the Rib area of the carcass , corresponding to the steak know in different parts of the English speaking world as Rib of Beef

Very lean , this piece of beef comes from the tenderloin and can produce some of the most tender meat dish

The sirloin steak is a steak cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut.

The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these. The bottom sirloin is less tender, much larger, and is typically what is offered when one just buys sirloin steaks instead of steaks specifically marked top sirloin. The bottom sirloin in turn connects to the sirloin tip roast.

In British and Australian butchery, the word sirloin refers to cuts of meat from the upper middle of the animal, more equivalent to the American short loin.

There is little agreement among experts on how large the tenderloin must be to call a T-bone steak a porterhouse; steaks with a large tenderloin are often called a T-bone in restaurants, the Americans who are the world authority on this cut say that the tenderloin must be at least 0.5 inches (13 mm) thick for the steak to be classified a T-bone.

Due to their large size and the fact that they contain meat from two of the most prized cuts of beef (the short loin and the tenderloin), T-bone steaks are generally considered one of the highest quality steaks,

All our Beef is Aberdeen Angus, from selected farms; E.w.Hosie, A.s.Mackie, Smith-Culay and Cruickshank in Aberdeenshire Scotland hung on the bone for no less than 45 days.

Their cattle are naturally reared and are from suckler beef herds. The lush Scottish pasture on which they feed produces some of the best flavoured and tender beef in the world.

The Aberdeen-Angus breed was developed in the early part of the 19th century from the polled and predominantly black cattle of North east Scotland known locally as "doddies" and "hummlies".The earliest

families trace back to the middle of the eighteenth century but it was much later that the Herd Book (1862) and the Society (1879) were founded.

In those early days Britain was regarded as the fount of Aberdeen-Angus genetics and leading world breeders came here to source stock. The export market has continued to favour the Aberdeen-Angus breed and now breeders look worldwide to source the very best genetics.