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PORTER & RYE

GLASGOW I SCOTLAND

No. 35

MEAT MASTER

Mr Grant Hastie

ORIGIN OF MEAT

Scotland

AGEING METHOD

Self dry aged beef for up to 160 days

TYPE OF GRILL

High temperature grill

Porter & Rye opened its doors to Glasgow’s Finnieston area in December 2014. Porter & Rye specialises in dry-aged beef, aged in-house to develop the best combination of texture and flavour.

They also specialise in featuring lesser known Secondary Cuts such as the Bavette (Flap or Skirt) and Onglet (Hanging Tender), as well as a variety of breeds of cattle - ranging from Belted Galloway, to Aberdeen Angus, Charolais and Limousin - which all bring different flavours and textures to the table.

The entire beef is locally sourced from Gaindykehead Farm of Airdrie.
In addition, they have now begun the development of their own cured meats and sausages in the cabinets.
 
Porter & Rye - a wonderful steak address in the far north of Europe.

ADDRESS

1131 Argyle Street, Finnieston

Glasgow

SCOTLAND