The Butchershop Bar & Grill has launched a new premium range of colossal sharing Scotch steaks called Cuts On The Bone for their carnivore customers.
Four delicious cuts have been developed with something for every palate – buttery-textured fillet on the bone, porterhouse, the classic sirloin on the bone and the succulent Flintstone-esque humungous bone in rib steak that is the Tomahawk.
Ranging in size from 700g to 2kg, these cuts are hung on the bone in their own ‘Butchershop’ dry-aging room in an exclusive partnership with Cairnhill Farm in Girvan, where their fourth-generation master butcher hangs the grass-fed Scottish beef for 45 days, allowing each cut the correct amount of time to reach the optimum flavor.
Cuts on the bone are available every day from The Butchershop Bar & Grill at 1055 Sauchiehall Street on a first come, first served basis or by reserving in advance by calling their reservations team on 0141 339 2999 or booking online.
For more information visit www.butchershopglasgow.com or follow on Twitter @ButchershopGLA or Facebook.com/Butchershopglasgow
