Food & Drink WHY AUSTRALIAN BLACK ANGUS BEEF 

Prior to European settlers arriving in Australia, there was no cattle. Aberdeen Angus cattle was first introduced to the area in 1820, specifically Tasmania. As a result of the unparalleled lush grasslands in this part of the world, which is also has ‘disease free’ status and is one of the healthiest breeding environments in the world, the quality of the beef is exceptional. 
Today, Herefords are reared in this part of the world as well as the Australian Black Angus. 
This feeding regime results in highly consistent marbled beef which is easy on the eye and has a tenderness, flavour and juiciness so superior to other beef on the market. A real treat for the steak aficionado! 

Food & Drink WHAT ARE THE BENEFITS OF AGEING BEEF? 

Ageing the beef allows natural enzymes to break down the muscle tissue, increase the tenderness and intensify the flavour.  
All our beef is minimum 28 days aged and in some cases as appropriate to maximize the eating qualities and flavour, up to 40 days aged. 

Boxmoor Steak House A COUPLE OF COMMONLY ASKED QUESTIONS 

Q. I would like to know where in cattle Rump/ Rib eye/ Sirloin/ Fillet Steak lie? 
Q. I do not understand the Steak temperature? 
Blue Very Red and Cold: 46 – 49 °C 
Rare Cold Red Centre, Soft : 52 – 55 °C 
Medium Rare Warm Red Centre, Firmer: 55 – 60 °C 
Medium Pink and Firm: 60 – 65 °C and rest for at least 3 Min 
Medium Well Small Pink in Centre 65 – 69 °C 
Well Done Gray – Brown Throughout, Firm 71°C 

Food and drink STEAKS AVAILABLE 

RUMP STEAK 
Otherwise known as the top sirloin cap; this is a succulent and tender cut from the rump that is extremely popular and prized in South America 
RIB EYE STEAK 
An old classic, rib eye comes, as the name suggests, from a cow's rib section. It has a wonderful rich flavour and is very tender. Because there are pockets of fat in the steak. Best enjoyed medium rare, to medium 
SIRLOIN 
A very popular cut, the sirloin comes from the upper middle of the cow. This is a part of the cow that doesn’t do as much as, say, the shoulder, so it is very tender and well-marbled with fat. 
FILLET STEAK 
This is the leanest and tender of all the steaks. The butt end is normally for Chateaubriands, while the centre cut fillet is the prime part of the fillet and often the most expensive. 
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