MASH’s Guide to meat

Our steak menu is famously diverse and offers a wide range not just of cuts, but also of worldwide steaks. While you may know your sirloin from your rump, you might not know exactly what separates an Australian from an American from a Danish, so we’ve stepped into help. Here’s your guide to eating your way around the MASH world.

Our American steaks are some of our most popular, because the meat is juicy, tender, and gets a delicious, almost-caramelised “crust” on the outside when cooked. This crust is actually the result of the high sugar content in the cattle’s blood, which comes from the corn in their diet. Our meat comes from Omaha, Nebraska (Nebraska being known for its corn production).

Tip: If you’re feeling hungry or want to share, go for the Porterhouse. It’s really two cuts in one: fillet on one side, and strip on the other. See if you can taste the difference!

Easily the most unusual of our steaks, our Danish beef is dry aged for up to 90 days in the temperature-controlled meat lockers you’ll see as soon as you come into the restaurant. Technically, the dry-ageing process is a decomposition process, but needless to say we cut off enough of the meat (30% from each rack) that none of your steak will ever have touched the bacteria on the outside.

It’s actually a common misconception that ageing = more tender meat, as what actually happens is the meat loses a lot of its moisture during the process. What does happen, though, is that the flavour increases dramatically.

Tip: Danish cuts are great to try as a sharing dish. Sampled next to other cuts, you can really taste the difference. We do not recommend having this meat cooked more than medium rare, as this can result in a dry and chewy steak (due to the moisture lost during ageing).

We use Black Angus cows, one of the most popular steak breeds because of its marbling, from Uruguay. The meat is of a very similar quality to American, but it is often cheaper because Uruguay does not have such a fabled steak history and is newer to the “industry.” Which is all the more reason to love it if you ask us!

Tip: Pair a Uruguayan steak with our Argentinian Bodega Colomé, a medium-full bodied wine with dark notes of blackberry and just a hint of spice. It’s available by the bottle or the glass.

Ah, the Tomahawk – probably our most Instagrammable dish. Looking like something straight out of the Flintstones, the Tomahawk is recognisable by the huge bone sticking out of it, but this is no gimmick: it tastes great too. The cattle are grain-fed and the meat wet-aged for 21 days, which keeps it deliciously tender. It is most similar in tenderness to the American steak, but it has a deeper, more “earthy” flavour that comes from the combination of fat in the meat and bone to the side.

Tip: Get this on Instagram! It’s our most impressive dish and we love seeing those who tackle it.

Kobe Wagyu needs little introduction, and is known as the “Rolls Royce” of the meat world. In short, wagyu is known for its fantastic marbling, which creates an almost unimaginably soft and tender meat. Ours is imported especially for us and is of the highest quality.

Tip: Order a 100g portion to begin your steak journey, perhaps in between your starter and your main, or alongside another larger steak. That way, you get the best of both worlds.

What’s your favourite? Let us know if you’ve tried a steak from every country – we love MASH globetrotters!

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