Our Cuts
all Our meats are grilled on a Charcoal BBQ.
this gives an extra intense flavor to our already great cuts.
beef steaks
Our beef cuts explained
The quality of a piece of steak depends upon a few important factors.
The breed.
Black Angus and Wagyu are ranging as the top breeds in the world. The beef has more marbling; the fat is more evenly distributed resulting in juicier and more tender meat than regular beef.
The position of where the steak comes from.
A steak like tenderloin is on top of the animal that does not get a lot of movement therefore it is very tender.
A rump piece that is located on top of the back legs will have had much more movement, giving it more flavor but also stronger muscle tissue.
The animal feed.
The food diet of the cow before slaughter is a big influence of the quality. While all cows will have been grass-fed in the beginning, at a later stage some are selected to be grain fed which is a better diet compared to grass fed.
The duration of grain feeding varies; 100 days is the basic for grain-fed cows, going up to 350 days for the expensive Wagyu breed.
Ageing.
Following butchering dry aging will reduce the amount of liquid in the meat while the flavor intensifies.
The region of the world where the cow is raised.
Carnivore usually procures its meat from Australia and/ or New Zealand.
choose your cut
Our meats are carefully selected and we offer a range to suit your taste.
All high quality cuts from grain fed Black Angus or Wagyu cows.
Tenderloin : Black Angus
The most tender cut, as its hiding behind the Loin and sirloin it has almost no movement and will be the most tender piece available. Our tenderloin comes from the Black Angus cattle, absolutely melt on the tongue.
Rib eye : Black Angus
Rib eye is a perfect piece for those who prefer flavor before texture, it will have some more tasty fat with bursts of flavor.
We recommend this piece to our guests who if really needed want their steaks medium to well or well done.
Tomahawk steak : Black Angus
A tomahawk steak is a bone-in ribeye steak that has been trimmed to resemble the shape of a tomahawk, cut from the beef rib. It’s a cut that includes the eye of ribeye, the ribeye cap, and the complexus.
Because the presence of the bone, the taste of the rib eye will be better.
Sirloin : Black Angus
Sirloin comes from the back part of the cow, behind its ribs but ahead of the rump area. Sirloin cuts are often the leaner parts of many steaks, delicious of taste but not as flavorsome as a rib eye, because of a lower fat content.
Picanha : Black Angus or Wagyu
This wonderful cut comes from the top part of the Rump.
Bursting with flavor, tender and at a reasonable price its becoming more and more popular with steak lovers.
The top side of this steak cut has a beautiful line of fat that after grilling will be succulent for enjoyment.
Rump : Wagyu
A normal rump steak would be less tender but we compensate this by offering this cut with the Wagyu breed with a massive marbling score of 6-7 and 45 days dry aged.
How to grill your steak
guide to cooking
Rare : Grilled on the outside, inside warm and raw.
Medium-Rare : Grilled on the outside, center is warm and still red.
Medium : Grilled on the outside, center is pinkish red.
Medium to Well : Grilled on the outside, center is slightly pink.
Well Done : Grilled on the outside, center is well done.
Our advice
We advise our guests to order the doneness of their steak from Rare, Medium Rare to Medium.
Anything over that will deteriorate the tenderness and quality of the steak.
We will still accept the Medium-well to Well-done orders but we will not honor any complaints after.
Complete your meal
Side Dishes
Each steak and main meal comes with a side dish.
There’s a wide selection to choose from.
See them here…
