Explore Our Cuts
Explore The world's most premium cuts, all served within The Merchant Steakhouse
Scroll down to begin exploring our range of Dry-Aged cuts.
Our Guide
Don't know your tomahawks from your ribeyes? We'll help you cut to the chase
Choosing the right steak shouldn’t be complicated — it should be exciting. At The Merchant Steakhouse, we take pride in guiding guests through the craftsmanship behind each of our cuts, helping you find the perfect one for your taste. From melt-in-the-mouth tenderness to bold, beef-forward flavour, every steak on our menu has its own character and story.
All of our beef is premium Scottish, sourced from trusted suppliers and dry-aged in-house for up to 80 days to enhance texture and depth. That process draws out rich, nutty flavours and delivers the signature tenderness that defines every steak we serve. Whether it’s a Tomahawk built for sharing, a Rib-Eye bursting with marbling, or a refined Chateaubriand designed for two, each cut is treated with the same patience, care, and precision.
So if you’ve ever wondered what makes one steak different from another, this is where you’ll find out. Explore the cuts below and discover the craftsmanship — and flavour — that make The Merchant Steakhouse one of Glasgow’s true destinations for steak lovers.
The Tomahawk
A dramatic long-bone rib-eye, dry-aged for depth and cooked on the bone for maximum flavour—perfect for sharing.
The Chateaubriand
The most tender of cuts, carved from the fillet and ideal for two—luxurious, delicate, and beautifully refined.
The Porterhouse
The best of both worlds: buttery fillet on one side and juicy sirloin on the other, cooked together on the bone.
The Beef Wellington
Our signature dish – prime fillet of dry-aged beef wrapped in mushroom duxelles and golden pastry, baked over 24 hours.
The Ribeye
Richly marbled and full of character, our rib-eye delivers bold, intense flavour with every bite.
The Fillet
The most delicate cut we serve—exceptionally tender, subtle in flavour, and melt-in-the-mouth perfection.
The Sirloin
A steakhouse classic—lean yet succulent, with a balance of tenderness and robust flavour.
