The organic Ugandan beef is hung to mature for several three weeks in a special dry temperature controlled environment. The process of dry-aging aims to increase its “beefiness”, it creates a great concentration & saturation of the natural flavor, & the tenderization of the meat texture. The beef is organically grown & selected from our company related ranch “7Hills Ranch” in Mubende. Our Dry-Aged beef is dry-aged for 21 days, surrounded by natural fresh herbs & Himalayan salt plates to enrich the taste of our organic Ugandan Beef. We recommend you to try our dry-aged beef grilled “Rare” or “Medium” done.
Rib eye Steak 450 g
UGX.98,500
(a marbled & moist cut of the rib side)
T-bone steak 500 g
UGX.98,500
(a cut that melts in your mouth coming from the end of the short loin containing a T-shaped bone and a small piece of tenderloin)
Sirloin steak 450gms
UGX.110,000
(a succulent and tender part of the loin)
These pleasantly marinated tender steaks are hanged for at least three days in a special dry temperature controlled environment.
Sirloin steak 400 g
UGX.98,000
(a succulent and tender part of the loin)
T-bone steak 500 g 500gms
UGX.92,000
(in bone cut that melts in your mouth coming from the small end of the tenderloin)
New Zeeland Prime Rack of lamb for two sharing 800 g
UGX.195,000
(prime lamb cut perpendicularly to the spine, and including the rib and the loin)
All our prime steaks are served with:
Side salad OR Creamed spinach.
Le Chateau potato terrine with bone marrow crust OR Belgian fries.
