Best In Class | The Cow & Sow | See Why Our Steaks are the Best

BEST IN CLASS

BEST IN CLASS

WHAT MAKES THE STEAKS AT COW & SOW THE BEST IN CLASS?

WHAT MAKES THE STEAKS AT COW & SOW THE BEST IN CLASS?

Food and drink  photography
Image 76 (LR) - BIC Page (V2)
Image 88 (LR) - BIC Page (V2)

We endeavour to always source our steaks from South West farms, predominantly through our longtime friends and supplier,  Ruby & White. 

The steaks are quite simply cooked over an extremely hot gas chargrill. Besides seasoning,  we feel it is important not to interfere with the wonderful flavours of the meat.

 

The steaks are coated with vegetable oil and seasoned with table salt before being placed on the heat. As the steak cooks we brush it with our very own butter, infused with Thyme, Rosemary & Garlic.

 

Once cooked, and most importantly, the steak is left to rest for a minimum of 8 minutes to let the cut relax and ensure the meat is lovely and tender. 

We endeavour to always source our steaks from South West farms, predominantly through our longtime friends and supplier,  Ruby & White. 

The steaks are quite simply cooked over an extremely hot gas chargrill. Besides seasoning,  we feel it is important not to interfere with the wonderful flavours of the meat.

Image 76 (LR) - BIC Page (V2)

The steaks are coated with vegetable oil and seasoned with table salt before being placed on the heat. As the steak cooks we brush it with our very own butter, infused with Thyme, Rosemary & Garlic.

Image 88 (LR) - BIC Page (V2)

Once cooked, and most importantly, the steak is left to rest for a minimum of 8 minutes to let the cut relax and ensure the meat is lovely and tender. 

Steak Education: Click here to view some of the many cuts available from a Cow & Sow

A FAVOURITE SIDE TO ACCOMPANY?

One of our most popular side dishes is our onion blossom with black garlic mayonnaise. 

 

We take a whole white onion, peel it then cut it into 12 segments being sure not to cut all the way through the core. We then soak it in milk infused with onion powder & garlic powder so as to break down and soften the onion. 

 

We make up our very own gluten free infused flour before coating the onion and deep frying it to cook through. The result, a wow factor on both presentation and taste!

One of our most popular side dishes is our onion blossom with black garlic mayonnaise. 

 

We take a whole white onion, peel it then cut it into 12 segments being sure not to cut all the way through the core. We then soak it in milk infused with onion powder & garlic powder so as to break down and soften the onion. 

 

We make up our very own gluten free infused flour before coating the onion and deep frying it to cook through. The result, a wow factor on both presentation and taste!

MAKE A BOOKING

WE LOOK FORWARD TO WELCOMING YOU