BOOK O NL I NE CHOPHOUSESTEAK.CO.UK
BEEF
To source the best British beef, the Chop House team visits farmers & suppliers the length & breadth of the country. We really want 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. We chose to work with a select group of suppliers. Shaws Fine Meats impress 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 buy pedigree Wagyu beef from Yorkshire’s award winning Warrendale Wagyu. Their rich & indulgent beef benefits from outstanding marbling & excellent flavour. We’ve also ventured further afield & started to purchase Himalayan Salt-Aged Glenarm Shorthorn beef 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 hand-crafted 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 maximise 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 skilfully butcher the beef. RIB-EYE . Packed full of flavour & infused with marbled fat throughout, this cut is best served medium or medium rare. FILLET. An area of the cow that isn’t overworked, meaning the lean & tender cut has almost no fat – this is the steak for those who prefer a buttery texture & pared back flavours. RUMP. This cut offers great value & outstanding flavour. It’s a well exercised part of the cow so expect a slightly tougher texture but serve this medium or medium rare & the taste is supreme. SIRLOIN. Tender, lean & juicy meat from the middle back of the animal, this cut has good marbling, a more pronounced flavour & is generally dry aged for longer to add flavour.
FIRE & FL AME
There’s something incredibly satisfying about cooking over smouldering coals. The crackle of fire & flame coupled with the marriage of charcoal, 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, which carries the distinctive smoky flavour.
SHARING
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. CHATEAUBRIAND. The fat end of the fillet, this buttery soft cut is all about the texture - best served rare to medium rare. BONE IN RIB. A sharing rib-eye served on the bone - expect great flavour as the fat melts over the coal - best cooked medium to render the fat & maximise flavour & texture. PORTERHOUSE. Try two different steaks in one sharing cut; fillet & sirloin combine here for the ultimate feast. Cook medium for best results.
THE BAR
We pride ourself on our drinks list, ensuring the perfect accompaniment to your meal. With a selection of bespoke cocktails alongside over 28 wines and a great range of draught & packaged beers. Chop House has something for everyone.
MONTHLY TASTING EVENTS
Learn more about our back bar by attending our monthly tasting events - check our social media for further details.
Chop House are proud to announce the launch of ‘BREW IT BACK’ – a special edition charity beer that has been created in collaboration with Drygate Brewery. All profits from the sale of this beer will go to our chosen charity who work tirelessly to help young people with cancer. Our BREW IT BACK campaign aims to raise £10k for charity & we need your help to make this a reality. Next time you are in Chop House why not try an ice cold BREW IT BACK available at all Chop House venues, you can also enjoy a bottle to enjoy at home. Please help us hit our fundraising target – all profits go directly to the charity and we would love to help make a difference.
COCKTAILS
Our Strawberry Tonka Milk Punch is a modern twist on a classic drink. Expect a rich & indulgent sipper bursting with sweet flavours. Ideal as an after dinner treat, this booze little number is easy to recreate at home.
INGREDIENTS
35ml Grey Goose Vanille 15ml Crème de Fraise 12.5ml Orgeat 50m Single Cream 25ml Tonka Bean Syrup 3 Strawberries
METHOD
Blend all ingredients with a scoop of crushed ice, pour into milk bottle and garnish
WEEKLY OFFERS
CORKAGE CLUB. BYO wine or champagne to enjoy with your meal for £5 corkage. Make the most of it & bring a magnum of malbec or salmanazar. Monday & Tuesday is Corkage Club at Chop House Bruntsfield & Leith whilst Market St. plays host on a Tuesday & Wednesday. HANGER STEAK & FRIES. Lunch just got tastier at Chop House with our new Hanger Steak & Fries offer for only £12. STEAK & SIDES. Enjoy best of British rump steak & some tasty sides with this fantastic weekly offer. On a Monday at Chop House Market St. Tuesday Bruntsfield, & Wednesday Leith, you can feast on two rumps & two sides for only £30. OYSTER HAPPY HOUR. Enjoy our deliciously fresh oysters at the bar for only £1; Thursday to Saturday, 5-7pm at Chop House Bruntsfield, Leith & Market St. SUNDAY THE DAY OF 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. 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 menu.