Meat

We cook almost all of our meat on the bone. Not only is the flavour generally much better, the portions look more generous and the meat shrinks less during cooking. At the oyster & Chop House, we present customers with a selection of the raw meat cuts on a long wooden board, so they can have a look, at them before they choose what to order. This invariably raises a few eyebrows and gets the taste buds tingling. In fact, it’s now become something of a feature at the restaurant.

Here I’ve tried to cover the complete range of cuts we use for grilling and slow-cooking - all of them, on the bone except the hanger steak. This is a cut I’d recommend you try. It does call for more chewing than familiar steaks like sirloin or fillet, but it has the most memorable flavour. Even as I was writing, I was still thinking up new possibilities for cuts on the bone together with my butchers - the rib edge steak was a last minute addition.