Showing all 5 results
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Chateau Briand
EGP900.00Add to cartis a dish that traditionally consists of a large center cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking..
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fillet Mignon
EGP780.00Add to cartA Filet Mignon is a boneless cut one to two inches thick, very lean with little marbeling, quite tender in texture, and often very expensive. It has the best flavor when it is cooked with high heat methods such as saut?ing, grilling or broiling and cooked medium-rare
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Rib Eye Steak
EGP550.00Add to cartsits at the top of the rib primal, the part of the cow between the chuck and the loin. The rib-eye is basically?the meat between each of the ribs, which makes it a boneless cut; it is best grilled or broiled.
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Rump Steak
EGP520.00Add to cartRump steaks are?a lean cut with little fat, which can make it a little less tender than others. The traditional slice of rump steak, cut across the whole primal, yields a cross-section of several muscles with the grains running different ways.
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Sirloin Steak
EGP550.00Add to carta butter-tender piece of beef with a small rim of fat that serves as the flavour carrier. The steak comes from American beef and is cut from the bolar blade. Sirloin Steak is a good alternative to entrec?te and holds a great deal of flavour because the cattle are grain fed grain for at least 120 days
