Why Miller & Carter’s steak is a cut above the rest

From the field to your fork, discover everything Miller & Carter has done to earn its prestigious ‘Masters of Steak’ accolade

If you’re serious about steak, you’re probably already familiar with Miller & Carter’s steakhouses, which are a go-to for anyone who loves a bit of juicy, perfectly cooked beef. But what you might not know is how much work goes on behind the scenes to make sure you get the best meat on your plate, every single time.

In fact, Miller & Carter is the only steak restaurant in the country to be awarded ‘Masters of Steak’ accreditation from the Craft Guild of Chefs (the UK’s leading chefs’ association) for the outstanding field-to-fork production of its 30-day-aged UK and Irish steaks.

But what makes Miller & Carter’s steak so special? Let’s take a look.

Farming with care

First off, Miller & Carter doesn’t just pick any old beef. It works with a select bunch of British and Irish farmers to ensure every piece of meat is fully traceable and top quality. Each farm is backed by Red Tractor UK or Bord Bia (two of the world’s leading food assurance schemes), and the cattle are reared to the highest possible standards for the best possible beef.

Plus, Miller & Carter is always looking for ways to farm more responsibly, whether that’s by cutting back on artificial fertilisers or setting up ‘Farms of Excellence’ to try and produce its beef more sustainably. So, when you’re tucking into your steak, you can rest assured it’s been farmed with care from start to finish.

Making the cut

Now for the best part: the meat itself. Great flavour takes time, so every UK and Irish Miller & Carter steak is hung on the bone, then aged for at least 30 days under the watchful eye of a master butcher. Once it’s ready, the brand’s award-winning butchers will hand-cut every off-bone steak, selecting only prime cuts for the ideal balance of tenderness and fat marbling.

Of course, even the world’s most perfect steak is no good to anyone if it’s not cooked properly, so all head chefs are asked to attend Miller & Carter’s very own steak school.

Master your steak

Whether you’re celebrating a special occasion or just fancy a meal out, you need to try Miller & Carter’s full steak experience. For a set price, you can enjoy a mouthwatering steak – cooked just how you like – with a sauce and side of your choice, along with a crispy onion loaf, a dressed iceberg lettuce wedge and a balsamic-glazed tomato to cut through the richness.

Here are some of the most popular steak cuts on the Miller & Carter menu and what makes them unique…

FILLET

Prized for its buttery texture and mild flavour, fillet is the most tender and lean steak there is, as it’s taken from the back of the cow where the muscle does very little work.

SIRLOIN

Cut from the rear, sirloin has more flavour than fillet, while still being very tender. A thin layer of fat on one side adds juiciness and enhances the taste.

RUMP

This lean cut is taken from the cow’s hindquarter, so it’s slightly firmer in texture but incredibly flavourful, and one of the more affordable options.

RIBEYE

Often popular among chefs, ribeye is a beautifully succulent cut taken from the rib section. Its distinctive fat marbling makes it especially juicy and richly flavoured.

T-BONE

A large, impressive cut that combines rich, beefy sirloin and buttery soft tenderloin, separated by a T-shaped bone in the middle.

Want to try one of Miller & Carter’s award-winning steaks?