Flanken cross-cut
Beef Short Ribs
Net wt
500 g +2 more sizes
$21.00
Price range: $18.00 through $83.00
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Tenderloin Skewers
Price range: $20.11 through $40.21
All certificates available on request (halal, health, origin)
Tenderloin cubes, house-marinated and on skewers. The most tender skewer we make: a few minutes over hot coals and it’s done.
What it is. Cubes of beef tenderloin (filet) in our house marinade, threaded onto skewers.
Taste and texture. Soft and juicy: mild beef that lets the marinade do the talking.
How to cook it. Hot, direct charcoal. Take them out of the fridge 20 minutes before. Put them on oiled grill grates over hot coals and turn them every minute for 6–8 minutes; pull at 54 °C for medium-rare and rest 2 minutes. Serve on the skewer with grilled tomatoes, onions and bread.
Pack and storage. Arrives cold and vacuum-sealed, in packs of 6 skewers (about 600 g) or 12 skewers (about 1.2 kg). Keep them sealed in the fridge at 0–4 °C and use within 2 days of the packed date, or freeze them on the day of delivery (−18 °C, follow the use-by date on the label). Thaw in the fridge, never on the counter.
Where it comes from. Tenderloin from our house line, Grillsons Select, checked by our butchers before it’s cut. Cut and marinated in-house in Beirut, and packed the day it ships.
| Source | Grillsons Select |
|---|---|
| Chilled or frozen | Chilled |
| Sizes | 6 skewers · 600 g · 12 skewers · 1.2 kg |
| Price per kg | $33.51 / kg |
| How it is charged | On the real weight of your piece |
Cooking directions
How to cook it
Direct heat over hot coals, quick turns. Tenderloin hates overcooking.
Steak doneness is a preference. USDA: whole beef/lamb 63 °C before removal + 3 min rest. For children, pregnant people, older adults and anyone with a weakened immune system: cook steak to at least 63 °C and check with a thermometer. Mince, burgers, kafta and meat sausages: 71 °C. Poultry: 74 °C.
Method
Charcoal · direct
Time
6–8 min
Pull at
54 °C · medium-rare
Rest
2 min
Directions
- Out of the fridge 20 minutes before. They're already marinated.
- Hot coals, direct heat, oiled grill bars.
- Turn every minute, 6–8 minutes in all.
- Pull at 54 °C for medium-rare.
- Rest 2 minutes and serve on the skewer.
🔥 Butcher’s tip
Small cubes barely climb as they rest, so take them off right at the number.
Pairs well at the table
One piece · low and slow
Beef Brisket
- Black Angus
- Select
- USDA Prime
Net wt
~1.2 kg +3 more sizes
$88.80
Price range: $50.40 through $294.00
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Split · canoe cut
Beef Bone Marrow
Net wt
500 g +1 more sizes
$8.50
Price range: $8.50 through $17.00
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