YOUNG DINERS POLICY 

Please note that from 1st September 2017 we will welcome young diners over the age of 10 only.

We thank you for your continued support!

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Meat at the Parish | Steakhouse | Cocktail Bar (Est. 2016)

THE MATP GUIDE TO STEAK:

 

BLEU

A very rare steak, with a cool raw centre and a gently browned outside. 
Internal temperature between 46-49 degrees C.

 

RARE

A rare steak should be warm & bright red through the middle, lightly charred on the outside & browned around the sides. The meat should be soft to the touch, much like raw meat, but with colour over the surface.
Internal temperature between 50 to 55 degrees C.

 

MEDIUM RARE

Medium rare should be warm through the middle with a hint of red. Most of the centre of the steak should be pink. Sides should be well browned with the top and bottom caramelized to a dark brown colour. This steak should have a firm surface but a little 'give' towards the middle. It will spring back quickly. Internal temperature between 52 to 57 degrees C.

MEDIUM

 If you order your steak medium, the cut should have a thick band of light pink through the middle, the sides should be rich a rich brown colour and the top and bottom charred darkly. This steak should be tender through the middle but feel firm to touch.
Internal temperature between 57 to 63 degrees C.

MEDIUM WELL

A medium well steak should have a hint of pink in the very middle. The surface should be dark brown with good charring on the top and bottom. This steak will be stiff but still have a little squish in the centre. (If you can sneak this one in for someone ordering "Well", you will be doing both of us a favour!)
Internal temperature between 65 to 70 degrees C.

 WELL

This steak should NOT be burnt on the outside. While there is not the faintest hint of pink in the middle, it should be browned through - not burnt through. This steak should feel solid to the touch.

 A Well Done steak is the hardest to cook. The secret is to do it low and slow. It’s the only way to prevent burning while fully cooking it through the middle. (So please be patient!) 

 Internal temperature over 77 degrees C.

 

USDA PRIME STEAK

We have endeavoured to bring you the best quality beef which is fully traceable to the individual farms the cattle come from, and so here at MATP we offer USDA Prime graded beef - across the board, every steak we serve!

Anyone who has savoured a USDA Prime Graded Steak knows that it is delightfully tender and juicy with a buttery flavour which makes it distinctively superior to any other steak.

Of all beef produced in the US, less than 2% is certified as USDA Prime.

The higher the ratio of marbling and the younger the cattle, higher the grade is. The age of the beef determines the beef tenderness, juiciness and flavour. The age of the beef determines beef texture and also affects flavour. Younger beef produces a finer texture and a lighter red colour.

Therefore USDA Prime Grade is the highest rating of a combined high ratio of marbling with the youngest maturity of beef. That is why prime is the most flavoursome and most tender with the finest texture.