A day for whoever you call Mum. We recommend the Blackhouse roast. A proper roast dinner. You know what we mean… The real deal. A fantastic joint of meat, great roast potatoes, proper gravy (like mum makes), your weekly allowance of veg, eyeing up the last spud, using every dish, pan and pot in the […]
It's our belief that top quality beef should be selected only from butchers in countries famous for producing world class beef. The book of beef began its life as a training manual for our chefs, and now we're giving it to you.
Our cuts range from classics, found in most good steakhouses, to a premium range which has been specially selected by our butcher. These premium cuts deliver an amazing range of flavours and tastes.
• The Ageing Process •
The steak ageing process is designed to allow the natural enzymes to break down the connective tissues and encourage water loss, which in turn improves the texture, and intensifies the flavour of the meat.
All of our cuts are minimum 28 day aged, predominantly through a dry-ageing process, but also with some wet ageing too.
• Dry or Wet Ageing? •
Dry ageing works by exposing the naked beef to a carefully controlled environment with precise temperature and humidity levels. During this time, not only are the enzymes working on the muscle tissues, but the meat is also slowly dehydrating. This concentrates the meat and changes the texture and flavour, in turn producing a very tender cut with an incredible, intense flavour.
Wet ageing is a relatively recent innovation, as it allows fresh meat to be aged during the 28 days it takes to be shipped from long-distance countries. In this process, cuts of beef are vacuum-sealed and allowed to mature during travel, while retaining freshness.
Finally, before being delivered to plate, all cuts are also left to breathe, uncovered, in our maturation chamber - for at least 24 hours before cooking, to improve quality. This further draws the moisture out of the beef and increases flavour.
• Feeding •
The skill of the farmer is to manage the diet of a cow to ensure that premium steaks have the correct balance of fat, marbling, and muscle.
This may involve grass feeding, grain feeding or a mixture of both, dependent on the needs of the cow.
Bottomless brunch Saturdays at Blackhouse Leeds and Manchester are here – for a limited time. For £30pp you’ll get a dish from our special brunch menu, as well as bottomless Prosecco, wine, or beer. For an extra £15, we’ll upgrade you to Champagne – great for a celebration or for those who want to have […]
Always wanted to know your rump from your ribeye? Your Chardonnay from your Sauvignon? Want to wow your friends with your superior beef knowledge? Blackhouse Steak School is the institution for you. Our in-house beef and wine experts are here to take you on a journey of meat and matched wines, round the world from […]