Love steak? Then we'll let you into a few trade secrets... Read on for meaty facts, chef interviews and expert tips on cooking the best steak.
Why our steaks are a cut above the rest
A lot goes into ensuring only the most flavoursome, succulent cuts make your plate in our restaurant. Which is why we established our very own Steak School. Here our chefs discover exactly what's involved in producing the perfect Miller & Carter steak.
The best of British
The quest for the perfect steak starts in the field. West Country fields to be precise. This is where our premium graded Ashdale beef is reared (especially for our steakhouses), according to rigorous farming and animal welfare practices set out by the Quality Standard Mark.
Our meat producers Alec Jarrett & Sons work closely with the farmers, so we can trace every steak back to the animal, the herd it came from and the field it grazed on.
The meat is hung on the bone for seven days in special maturation chilling rooms before being further matured off the bone for 21 days - hence the term "28-day aged beef". It's this method, together with the fact the cattle are predominantly grass-fed, that makes our steak so tender and flavoursome.
Next stop is our master butcher at Fairfax Meadows, who hand-cuts the beef to exacting standards. "We believe the traditional methods are the best," says Fairfax's Gerry Wensley. "Good meat takes selective breeding, proper maturing and expert preparation. If you're going to do something well you can't compromise on anything."
The journey culminates in the kitchen, where our chefs learn how to get the best from our outstanding beef - and really sharpen up those grilling skills.
Want to know how to cook steak like a Miller & Carter chef? See our cooking tips and get grilling...
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