Steaks&Grill

FROM OUR AGING ROOM

AGED OR NOT TO BE AGED

why do we age beef at all? Aging is employed to improve two major meat characteristics – taste and tenderness. Dry aging works by exposing the naked beef to a carefully controlled environment with precise temperature and humidity levels. The conditions necessary for dry aging require expensive refrigeration equipment, plus the significant moisture loss results in reduced saleable yield of product.

The breed is another important factor to aging of the meat. From beef we choose: Limousin, Simmental or Čestr – Czech fleckvieh, from Pork Duroc or Landrace.

Special X-oven charcoal grill gives to our steaks the final touch of perfection. Bon Appétit

STEAKS ARE SERVED – WEEKDAYS FROM 3 PM. 

WEEKENDS AND HOLIDAYS ALL DAY

RIB EYE (BONE IN) - dry aged

Čestr – Czech fleckvieh, heifer, Klouda, 40 days aged

100g - 295 CZK

USDA PRIME STRIPLOIN - dry aged

Black Angus, heifer, CREEKSTONE farms, 50 days aged

100g - 395 CZK

STRIPLOIN (BONE-IN) - dry aged

Simmental heifer, ABP Wolowina, EMI food, 45 days aged

100g - 325 CZK

PORK CHOP (BONE IN) - dry aged

Duroc, Johann Gartner, 30 days aged

100g - 115 CZK

RUMP STEAK - wet aged

Sashi, cow, EMI food, 50 days aged

100g - 225 CZK

BBQ BEEF RIBS

parsley salad with champignons, roasted bread

100g - 175 CZK

550g CHARCOAL - GRILLED ASIAN CHICKEN

cucumber salad with coriander and sesami seeds, fried rice

345 CZK

Steak is served with Madeira sauce