Special Cuts

There is no other consumer product that we allow to get as close to us than our daily food which is why its so most incredibly important to know where  it comes from in a similar way to good wine. With our supplier, the outstanding Ruby and Whites, we are able to achieve this, and with such a great relationship we are able to bring several "SPECIAL CUTS" some to order and some that require a little more patience but are so worth the wait.  

WAGYU

Not only does wagyu beef have higher levels of intra-muscular fat or marbling but the meat texture is finer, resulting in a more flavoursome eating experience. A super beef of sorts, wagyu is known for its marbled appearance and for being so tender it actually melts in your mouth. (click image and check out our A5 grade Wagyu )

Wagyu Fillet.jpg

COTE DE BOEUF

Cote De Boeuf is a steak cut from the rib primal with the rib bone still attached.

Our Cote De Boeuf at Mugshot weighs in at over 1000g this is a chunk of meat and is perfect for that meal to share...... or not!

BAVETTE

The Bavette steak is a french name for the Flank steak of a cow. Flank is a steak cut that is sourced from the underbelly of the cow, and is generally quite long and flat.

This is not a commonly known cut but is actually one of the most flavoursome, they say this is not known as most butchers preferred to keep this cut to themselves.

PICANHA

In Brasil, Picanha is the very best cut of meat, famed for its succulent texture and exceptional flavour. Picanha is the top piece of the rump, called the cap, because the muscle in that area does not do very much work. Picanha is as tender as fillet, with all the flavour of rump

THE CAVEMAN BOEUF

The Caveman Boeuf steak is a cut of beef ribeye that has the whole rib bone attached.

This is our heaviest cut at Mugshot and is impressive on the eye great to share on our hot stone cooked to your liking.

Check out our infused Caveman

SPIDER

Known as the 'Spider' cut due to it's network of fine marbling that runs out like a spiders web within the meat.

Located at the rear of the beast (essentially the sphincter muscle) the meat sits in the atich bone making up part of the pelvis, outstanding flavour with the tender comparison to more of the most popular cuts used in the UK

Opening Times

 

18 St Nicholas Street

Bristol

United Kingdom

BS1 1UB

01179 544 944

Mugshot Restaurants Ltd 2019

 

Monday - Friday

12:00 - 15:00

17:00 -22:30

Saturday

17:00 - 22:30

Sunday

14:00 - 21:00