A Cut Above The Rest

A Cut Above The Rest

Meet The Meat available at The Beefbar Butcher Shop

With the new introduction of the butcher shop at Beefbar Dubai, there are so many great meats on display that it’s hard to know where to begin and it can be confusing. Without direction, it’s difficult to know which ones cook quickly and which ones need more time, as well as which ones offer more flavor while others might offer more texture.
Luckily, the team at Beefbar Dubai presents a top-notch guide to different cuts of meat for just such questions. Think of it as a quick reference guide to a gourmet butcher shop. 
Rib
A rib cut of meat is arguably one of the finest cuts of meat. It’s here you’ll find the best cuts such as prime rib, short ribs and rib eye steaks, all of which are prized for their juiciness, tenderness, marbling, and superb flavor. A rib cut is best cooked over dry heat, such as on the barbecue, with a gourmet sauce and plenty of resting to let the juices sit.
Tenderloin Fillet
Considered the height of richness and perfection in both tenderness and presentation, the Tenderloin fillet is the cut of beef all others aspire to match. It’s not necessarily the most flavorful cut on its own, but its enhanced preparation generally compensates for that. Because the cuts of tenderloin tend to be thick, the best way to cook it is to sear the outside until browned, then finish the cooking in the gentle, even heat of an oven.
T-Bone Steaks
The T-bone steaks come from the front of the short loin. These steaks are cut from the rear of the short loin where the tenderloin is thicker. For that rich, “beefy” taste, look for marbling in the sirloin. This hefty piece of tasty meat belongs on the grill or barbecue. The presence of the bone makes it difficult to connect properly to the hot surface in a frying pan.
Tomahawk
This cut of meat looks the most impressive on a plate. The tomahawk steak is a ribeye steak with the whole bone still attached. The frenched bones (all the meat and tissue is removed from them) extend a good 8-10 inches or more beyond the steak.  This succulent rib cut already has all the flavour of on-the-bone rib, but when you cook it by pan-to-oven roasting, or on the barbecue, the extra flavours will come out of the bone and boost the rich mellow sweetness of this cut to a whole other level.

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Location:  Podium Level, Al Fattan Currency House DIFC – Dubai
For reservations:  04 35 22 223 | reservations.dubai@beefbar.com
Instagram: @beefbardubai
Facebook:https://www.facebook.com/beefbardubai
Website: http://dubai.beefbar.com/
Opening Times:  
Monday – Wednesday: 7pm – 1am
Thursday & Friday: 7pm – 2am
Saturday & Sunday: 7pm – 1am

Tony Farah

Author