In-House Specials

Special cuts will be available on certain dates (often weekends) or by pre-order of at least 3 days in advance. Call in for enquiries. Wagyu requires a 3-6 week advanced order if done by special request.

The steaks we serve at Mugshot are supplied by Ruby and White butchers who are a butchers local to us in Bristol based on Whiteladies road in Clifton. They source all their cuts from local independent farms and all their meat is raised grass fed and free to roam.

Off-Menu Special Cuts

Single Cuts

Picanha

Bavette

Lamb Rump

(Lamb is available on our Sunday menu but can be special ordered during the week)

The special cuts we can have supplied in house change depending on supply, so if there is something specific you have in mind we can usually make it happen as long as we have enough time to source a high enough quality cut.

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Wagyu Beef

(wagyu fillet/sirloin/ribeye)

(Wagyu, as it is imported, takes around 4-6 weeks to arrange as a special request)

Sharer Cuts

Cote du Boeuf

'tomahawk' steak

Glenrothes whiskey infusion steak

Picanha
Picanha

A delicious and flavourful cut popular in South America. Cut from the rump section this cut is left with its fat cap still attatched for added flavour. We find this works particularly well with the hotstone dining. We reccommend rare or medium rare at most to preserve a nicer eating experience.

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A lovely steak often referred to as 'the butchers cut'. It provides a beautiful flavour. We recommend you have it nice and rare and to enjoy it best you want to slice across the grain.

Lamb Rump
Lamb Rump

Lamb works so beautifully with our hot stone dining. The extra fat in the meat adds so much flavour. This lamb rump cut is available as an option on our Sunday roast menu but can be ordered during the week upon special request (at least one day in advance).

Wagyu Fillet
Wagyu Fillet

Wagyu steak is the king of all steak varieties. This Japanese breed of cow is raised in such a way that the marbling of fat makes the meat most tender and rich in flavour. Available in a variety of cuts and price points. Its a real treat and worth every penny. (see our wagyu page for more details)

Wagyu Sirloin
Wagyu Sirloin

A different cut of the excellent quality wagyu steak. Providing a slightly different flavour profile to the more subtle fillet, this cut is one you wont forget. We recommend wagyu without a hot stone as the flavour and texture is pretty perfect eaten as is at medium rare but we can serve a hot stone on the side so you can still enjoy with our delicious house-made butters and sauces.

'Tomahawk' Steak
'Tomahawk' Steak

This sharer is a steak lovers feast. Often weighing in between 1.2 and 1.5 kilos this beast isn't for the feint of heart. Cut from the ribeye this cut is perfection on a hot stone. The high heats helps render the fat's flavours into each bite. Served with the whole rib!

Cote Du Boeuf
Cote Du Boeuf

This sharer cut is a french favourate. The name, translating to 'island of beef' gives you a good idea of what to expect. A slightly fattier offering than our Chateaubriand and Porterhouse cuts meaning it serves up a beautiful rich flavour. One for the steak lovers.

Glenrothes 12 Whiskey Infusion
Glenrothes 12 Whiskey Infusion

This very special preparation is our beloved tomahawk cut which has been wet-aged in Glenrothes 12yr whiskey. A truly memorable experience - this meal is served with all our usual fixings along with the infused slow-cooked trim and a glass of the Glenrothes whiskey (each) to sip along the way.