The Laboratory
OUR CUTS
Every cut is selected, aged, and prepared to a single standard. No shortcuts.
£85.00
Tomahawk
A show-stopping bone-in ribeye with an extended frenched rib bone. Dry-aged for depth, seared for drama. Serves 1–2.
£38.00
Dry-Aged Ribeye
21-day dry-aged bone-in ribeye. Intense, nutty, and deeply marbled. The benchmark cut.
£95.00
Whole Brisket
Full packer brisket, untrimmed and uncompromising. Low and slow is the only way. Feeds a crowd.
Bavette
£22.00
Bavette
Flank steak with serious character. Coarse grain, bold flavour, best served pink and rested.