Aged by
the door.
A halal steakhouse with a butcher’s counter, in Hindmarsh.
Beef and lamb from South Australian farms hang in the glass cabinet by the door for three to six weeks, then go over charcoal for lunch and dinner, or home in paper from the counter.
DragSwipe across the loin to age its cut end
The cut end dries from the outside in, in cold air that never stops moving. We trim the dry edge away when you buy.
28 days in the cabinet for this week’s rib-eye.
It hangs where you can see it.
Whole loins come in from farms on the Limestone Coast, the Fleurieu, the Mid North, Kangaroo Island and the Murray Mallee, and go straight onto the racks in the glass cabinet by the door.
They sit in front of a wall of salt blocks, in cold air that never stops moving. Over three to six weeks they lose water, firm up and darken.
Each loin is weighed in and weighed out, and its day is written down. The dry outside is trimmed at the counter when you buy, not before.
Take one home.
Rib-eye on the bone. Angus cross, Limestone Coast. 28 days in the cabinet. About 650 g, 4.5 cm thick. Down low for the crust, then up high and turned every minute or so, about 12 min. Rest 6 min.
Sirloin. Hereford, Fleurieu. 21 days in the cabinet. About 350 g, 3 cm thick, fat edge on. A minute down low, then up, 8 min. Rest 4 min.
Rump cap. Murray Grey, Mid North. 21 days in the cabinet. About 900 g, for two or three. Fat side down first, then high and slow, 20 min. Rest 10 min.
Bavette. Angus, Kangaroo Island. 14 days in the cabinet. About 500 g, flat. A minute close to the coals, then up, 6 min, sliced across the grain. Rest 3 min.
Lamb loin. White Suffolk cross, Murray Mallee. 10 days in the cabinet. About 400 g. Two minutes down low, then up, 8 min on the coals. Rest 4 min.
Wrapped at the counter, with the day it left the glass on the paper.
We’ll trim it while you wait and tell you how long to rest it. All our beef and lamb is halal. Take-home cuts from ten until three.
We don’t turn the fire down. We lift the meat.
Hardwood charcoal is lit out the back before lunch and fed to the fire through the day. The wheel on the grill lifts the grate on a chain: wound down close to the coals, a steak takes its crust in a minute or two; a hand’s width up, it cooks through gently.
The bars are V-shaped, so the fat runs along them to a gutter at the front instead of dripping onto the coals. We turn every steak every minute or so. Thick cuts go down low for their crust, then up high to finish; the rump cap goes on fat side first; the bavette gets a minute close to the coals and comes off quick.
With sound on you hear this steak: water leaving its surface, and fat meeting the coals.
Ours rest on a wire rack by the pass, uncovered.
Rib-eye on the bone, Angus cross, Limestone Coast. 28 days in the cabinet. About 650 g, 4.5 cm thick.
It rests half as long as it cooked.
This one rests six minutes on the rack.Four minutes to go.Two minutes to go.One minute to go.To the table.
Book a table, or put a cut aside.
Tell us the day and how many of you there are, or which cut you’d like and when you’ll collect it. Cuts put aside wait for you at the counter from ten.
Put one aside, and it waits for you at the counter, in paper, with today’s date on it.
or push the paper up over itPut this one aside