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.