Scan the blackboard as soon as you walk in to see what steaks are available - everything is priced per 100 grams, but each steak is weighed and then written up on the board, so you can pick the ...
bone-In, boneless or standing rib roast (bones are removed prior to the cook and re-attached with butcher's twine during the cook process.) Each have their own advantages. In this recipe we will ...