The Glenrothes 12 year Whisky steak infusion

We have been working closely with our prestige supplier Ruby & White, indulging in the world of meat infusions. We are ecstatic to be able to give you ..................        THE CAVEMAN BEOUF, over 1000grams of thick cut Ribeye infused for over 6 weeks with the outstanding The Glenrothes 12 year whisky. 


The Caveman Beouf

Our perfect sharing steak

Our Caveman Boeuf is an on-the bone Rib Steak, cut from the Fore-rib with the entire rib bone left. The long bone is french-trimmed, leaving an amazing presentation, and dinner table discussion point. As it is bone-in Rib Steak, it has quite a large amount of inter-muscular fat, which gives it a load of flavour when cooked, as flavours are released from both the huge bone, and inter-muscular fat during our sou vide process to give a sweet gelatinous flavour.

The Caveman is cut based on the thickness of the rib bone and is usually 5cm/2 inches thick, weighing approx 1.2kg. The Caveman is our perfect sharing steak for a special occasion or romantic meal, as it can easily feed two people. If you like bone-in steaks such as our Porterhouse, you’ll love the Caveman Boeuf as the primary muscle is the longissimus dorsi (back muscle), which is also the main muscle on our Porterhouse.

The Glenrothes

12 Year Whisky

Our perfect single malt Scotch Whisky

Complex, full and beautifully balanced, every dram of The Glenrothes is a statement of the whisky maker's craft. Fine Speyside single malt born from an unwavering commitment to the best raw materials, patient distillation and the highest quality casks.

Matured only in sherry seasoned oak casks and bottled at natural colour with a character of vanilla, melon, and cinnamon.

The Infusion

Our work with Ruby & White

Dry-aging meat in a temperature-controlled environment allows enzymes in the animal’s flesh to break down, tenderizing it and forming amino acids which impart a deeper umami flavour to the beef. The addition of The Gelnrothes 12 year Whisky, amplifies the dry-aging process. For our Whisky dry-aged beef, we soak a muslin cloth with The Glenrothes and wraps it around our south west independent farmed Caveman Boeuf . The meat rests for a further five to six weeks in  custom temperature- and humidity-controlled fridge where it is brushed every week with more Whisky.