0131 629 6565 BRUNTSFIELD@CHOPHOUSESTEAK.CO.UK 88 BRUNTSFIELD PLACE. EH10 4HG
0131 629 1919 LEITH@CHOPHOUSESTEAK.CO.UK 1 0 2 C O N S T I T U T I O N S T. E H 6 6 AW
0131 629 1551 MARKETSTREET@CHOPHOUSESTEAK.CO.UK A R C H 1 5 , E A S T M A R K E T S T. E H 8 8 F S CHOPHOUSESTEAK.CO.UK
Chop House Bar & Butchery, located in Leith & East Market St. Edinburgh with a new site now open in Bruntsfield. Expect the best of British beef served in a stylish setting alongside a range of craft cocktails, beers & wines. To learn more about our bar & butchery read on - our Butchery 101 guide reveals all about what we do & how we do it. Open seven days a week, Chop House places beef at the heart of the menu with an in-house butchery, dry ageing fridges & open flame charcoal grills.
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BEEF
To source the best British beef, the Chop House team visited farmers & suppliers the length & breadth of the country. We really wanted to understand the provenance of our beef & be able to offer full traceability to the farm & field it was sourced from. It’s hugely important to us that we use only the best cattle and that it is treated well throughout its life. Our staff regularly visit the suppliers, cattle markets & farms where our beef comes from so they understand its journey from field to plate. In the end we chose to work with a select group of suppliers. Shaws Fine Meats impressed us with their passion for selecting the very best beef at market. This family owned butchery dates back to 1828 and supplies us with consistently excellent Scotch beef. We also buy direct from Aberdeenshire Highland Beef, a boutique supplier who produce pedigree beef on a small scale. As well as the best Scottish beef, we’ve ventured further afield & source selected cuts of Himalayan Salt-Aged Glenarm Shorthorn from Ireland’s Hannan Meats. This award winning company took gold at the World Steak Challenge & their beef is exceptional.
DRY AGED To Perfection
Sourcing the best beef is only the start of the Chop House story – the next stage sees meat hung in our state of the art dry ageing fridges for up to 90 days, which produces a more tender & flavoursome finish. This is where handcrafted meets high tech, as the humidity & temperature controlled fridges break down the enzymes in the beef resulting in a tender texture & bold flavour profile. While many restaurants serve dry-aged beef, Chop House is amongst the first in the country to carry out the process in-house, allowing our team to extend the ageing process in order to maximize flavour.
BEEF CUTS
For best results, beef is dry-aged on the bone & often hangs as a whole side comprised of many prime-cuts. To prepare this for service, our kitchen team skillfully butcher the beef. R I B -EY E. Packed full of flavour & infused with marbled fat throughout, this cut is best served medium or medium rare. FI L L ET. An area of the cow that doesn’t do a lot of work, meaning the lean & tender cut has almost no fat – this is the steak for those who prefer texture over flavour. RUMP. This cut offers great value, with lots of flavour. It’s a part of the cow that does a bit more work so expect a slightly tougher texture but serve this medium or medium rare & the taste is supreme. SI R LOI N. Tender, lean & juicy meat from the middle back of the animal, this cut has good marbling & is generally dry aged for longer to add flavour.
FIRE & FLAME
There’s something incredibly satisfying about cooking over smouldering coals. The crackle of fire & flame coupled with the marriage of coal, smoke & beef produces the very best steak. We light our grill & burn the charcoal until it’s coated in a white ash. This is the perfect temperature for grilling steak. Chop House serves big cuts of beef for a reason, larger steaks allow greater scope for charring on the outside whilst the centre remains tender & juicy. We serve our beef with a caramelised crust on the outside which carries the distinctive smoky charcoal flavour.
SH ARING
Sharing is a vital part of the Chop House experience. We believe this is the best way to eat. Large sharing cuts of beef are at the heart of our offer, served straight off the coals with a selection of sauces. These generous cuts are butchered in-house so the available weights change daily. Choose from the sharing cuts below ~ ask your server for advice on what size to order & be sure you get the last slice!
C H ATEAUB R I A N D. The fat end of the fillet, this buttery soft cut is all about the texture - best served rare to medium rare.
BON E I N R I B. A sharing rib-eye steak on the bone - expect great flavour as the fat melts over the coal - best cooked medium to render the fat & maximise flavour & texture.
P ORTER HO US E . Try three different steaks in one sharing cut; rump, fillet & sirloin combine here for the ultimate feast. Cook medium for best results.
THE BAR
Great drinks are at the heart of the Chop House bar. With a selection of bespoke cocktails alongside over 70 wines and a great range of draught & packaged beers, Chop House has something for everyone.
C HOP HOUSE BR E W. We also brew our own limited edition Chop House craft beers. These experimental brews allow our bar team to experiment & produce small batch craft beer with a difference. From grapefruit IPA to Earl Grey bitter our collaboration with Drygate Brewery has produced some amazing flavours. Ask at the bar about our current small batch beer.
COCKTAILS
We love cocktails just as much as we love steak here at Chop House & our bar team have created an exceptional selection of hand crafted cocktails for you to enjoy by the bar or accompany your meal. One of the most popular cocktails is our In Bloom.
I NG R E DI E N T S
30ml Tanqueray Gin 15ml Campari 12.5ml Orgeat 20m Lemon Juice 10ml Chartreuse Yellow 20ml Egg White
M E T HOD
Shake all the ingredients together with cubed ice. Discard the ice & then dry shake. Double strain into a chilled flute glass & garnish with dehydrated or fresh strawberries.
WEEKLY EVENTS & OFFERS
Each week at Chop House we host various events & promotions where you can enjoy our delicious offering whilst making a cut of your own!
CORKAGE CLUB. BYO wine or champagne to enjoy with your meal for ÂŁ5 corkage. Make the most of it & bring a magnum of malbec or salmanazar of sauvignon. Monday is Corkage Club at Chop House Bruntsfield. Monday & Tuesday it runs at Leith whilst Market St. plays host on a Tuesday & Wednesday.
STEAK & SIDES. Enjoy best of British beef & some
tasty sides with this fantastic weekly offer. On a Tuesday at Chop House Bruntsfield two sirloins & two sides are £45. At Chop House Market St. every Monday you can enjoy two rib-eyes & two sides for £45. Whilst on a Wednesday at Chop House Leith two rump steaks & two sides are only £30.
BLOODY MARY BREAKFAST. Every weekend we serve up a delicious breakfast from 10am-12pm. Whether you fancy our signature Butcher’s Breakfast or avocado on toast, head to Chop House. If you pre-book your table we’ll treat you to a complimentary Bloody Mary. SUNDAY…….THE
DAY
OF
THE
ROAST!
A celebration of roast beef, all the trimmings & of course the gravy, every Sunday. A day to relax & let someone else do the cooking. Served from 12pm & best enjoyed with a large glass of red.
OYSTER HAPPY HOUR. Enjoy our deliciously fresh oysters at the bar for only £1.50, Monday – Thursday, 4-6pm at Chop House Bruntsfield, Leith & Market St. MONTHLY TASTINGS. Join us at the bar as we host
our tasting events each month at Chop House. You’ll enjoy a selection of hand crafted cocktails or wines from around the world with each glass accompanied by a taste of Chop House’s steak & seafood.
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