Exotic Steaks on Hot Grantic Stones

Exotic Meat Steaks

Have You Tried Our Exotic Meat Steaks?

You cook it on our Hot Granite Stone

VENISON

Our Venison is sourced locally from Scotland in season and New Zealand out of season.
In New Zealand the deer are kept in enclosures that are as large as half of the Netherlands.
The best quality meat comes from the saddles and haunches.
This tender, delicious meat is a great way to try something new without getting too exotic!

WATER BUFFALO (Italy)

Our Italian Buffalo is one of the tastiest, most tender buffalo you will ever taste.
It looks and tastes like the highest quality beef.
Buffalo Meat contains less fat than beef and has the additional benefit of being a valuable source of Omega 3.

ZEBRA

Our Southern African Zebra meat is a beautiful deep red colour, has a medium grain and delicious subtle game flavours. 
Zebra meat is very popular in its native country and has a wider than expected demand.
It also has some healthy characteristics, being low in fat, low in cholesterol and high in protein.
Be careful not to overcook this superb meat as it's very low in fat.

KANGAROO

Kangaroo meat is approved by the Australian Heart Foundation due to its extremely low levels of fat, high levels of protein, iron, zinc and omega 3's.
The meat is tender, succulent and completely delicious!

OSTRICH

The consistent supply of Ostrich has always been challenging especially with the recent issues with avian influenza (Bird Flu) in South Africa which had subsequently led to an EU import ban. 
The partially cooked and frozen Ostrich meat method offers consistent and sustainable availability.
The cooking process of the meat involves heating up the core temperature of the meat to 70 °C.
The latest food technology guarantees consistent moisture content, juiciness and tenderness.
It is a food safe product, compliant with all EU and OIE food security standards, legislation and regulations on animal health.

ROSE VEAL

Our 100% welfare friendly Rosé Veal is the premium meat from young bull calves. 
These Rosé Veal calves have lots of straw bedding and space to move around which keeps them nice and healthy and also gives their meat the characteristic pink (Rosé) colour.
Rose Veal is rich in omega 3, smooth in texture, very tender and very tasty! It's also low in fat.

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!

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

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.

Source of the Steak's Cut

Steak Cooking Temperatures

Blue Very Red and Cold:                46 – 49 °C
Rare Cold Red Centre, Soft:          52 – 55 °C
Medium Rare Warm Red, Firmer:  55 – 60 °C
Medium Pink and Firm:                  60 – 65 °C
Medium Well Small Pink Centre    65 – 69 °C
Well Done Gray – Brown, Firm       71°C
As with almost all red meats, resting time is very important, and is often at least as long as the cooking time.