The Hereford Rib-Eye is a cut from the rib area. It is juicy and really well marbled with a characteristic small eye of fat.
Rib-Eye Master Cut, 12oz.
The pride of our butchers. The Rib-Eye Master Cut from the tender matured fore rib. We serve the 350g Master Cut with freshly-grated horseradish.
Mrs. Rump steak
Rump steaks at Block House come from the (flat) back of the cow. They are juicy and well-marbled. With the Mrs Rump Steak you get a first-class 180g cut of our own butchery.
Mr. Rump steak
In America Rump steaks are cut out of the hip. At Block House they come from the back of the animal. The meat is extremely juicy and marbled here – for juicy and tender enjoyment in the Block House restaurant.
The American Tenderloin is from best piece of the fillet – cut high and thick. A unique pleasure, crusty on the outside and a delicate pink on the inside.
The Filet Mignon is cut from the most tender piece of the young cow. Only the narrow part of the fillet is suitable for a well-rounded Filet Mignon. It is grilled quickly and then seasoned with the famous Block House steak pepper.
The best piece from the hip, with firm, low-fat flesh.
From the flat roastbeef with a T-shaped backbone and a filet steak, approx. 500g
Our steaks are famous for their outstanding quality and unique taste – and that’s no wonder. They come from cattle that was living in the great outdoors, on wide meadows and fertile hilly country. Fresh grass and strong herbs, clear water and fresh air as well as plenty of freedom to move about ensure that they grow up under the best conditions for cattle in ideal climatic circumstances. The South American breeders meet the highest quality standards on their cattle farms. The quality of breeding and natural feeding, along with the maturing of the meat for several weeks, is reflected in its tenderness and unique aroma.