We are serious about exactly one thing.

The cuts, and their weights

A steakhouse that will not tell you the weight of a steak is asking you to trust it about the thing it is least willing to say. Every premium cut here is printed with its gram range, in both cities.

The three Angus cuts

What each cut actually is

Ribeye comes from the upper rib. It carries the most intramuscular fat of the three, which is what people mean when they say a steak is rich. It is the cut to order if you want flavour ahead of leanness.

T-bone is two steaks either side of a bone — strip on the larger side, tenderloin on the smaller. You get both textures on one plate, which is why it eats bigger than its weight suggests.

Sirloin, on the Lahore menu only, is the leanest and the smallest of the three at 240–280g. It is the cut for someone who wants steak without the commitment of 400 grams of it.

Beyond the Angus

The Prime Beef section is where the kitchen does more than grill and rest. The Finest Cut is a Chateaubriand, sliced and served in a pool of melted butter with cherry tomatoes, rocket leaves and Parmesan shavings. Truly Lit Brisket goes into wood smoke and comes out with sautéed vegetables and potato wedges. Tender Loving Loin — the menu’s own stated best-seller — is tenderloin with mashed potato and sautéed vegetables.

Then the sauces get involved. The Shiitake Steak puts tenderloin slices in a shiitake mushroom sauce on creamy spinach. Arugula Steak sits in mushrooms, rocket, cherry tomatoes and garlic. Give Me A Steak pairs tenderloin with cheesy linguine, and is on the Karachi menu only.

The full beef list

Prime Beef and the Premium Steak Selection, with current prices, are on each restaurant’s own menu page — Karachi or Lahore.

The names

You will have noticed the wordplay. That is deliberate, and it has been there since 2017. What is worth noticing is where it stops: the beef sections are called Prime Beef and Premium Steak Selection, and the cuts are named for what they are, with weights. The jokes live in Birds Of A Feather and Fries With A Prize. The kitchen knows which half of the menu is the argument.