Cut Cards Menu
Discover our most premium cuts, aged up to 80-days! New specials are available every week
Our weekly cut cards are more than a list—they’re a window into our kitchen’s quiet obsession with quality.
Upon arrival at The Merchant Steakhouse, your server will present you with our cuts card – these are limited-edition specials, featuring cuts aged up to 90-Days for maximum tenderness and flavour.
Each cut we offer has been dry-aged in-house, tended to daily, and selected only when it reaches its full potential. These specials change daily. Scroll down to discover the Dry-Ageing process and the stunning cuts we have available.
Executive Chef William Lee
At The Merchant Steakhouse, dry-ageing isn’t a technique—it’s a commitment.
We take prime cuts like chateaubriands, tomahawks, porterhouses, and rib-eyes and give them the time they deserve, ageing each one up to 80 days in carefully controlled conditions. It’s during this quiet process that the transformation happens—intensifying flavour, drawing out natural umami, and delivering a tenderness you simply can’t rush.
all delivered with the skill, precision, and excellence you've come to expect.
Yours Sincerely,
Executive Chef William Lee
Explore our Dry-Aged Cuts
Each cut we serve tells its own story—of trusted farms, skilled butchery, and the quiet patience of dry-ageing. From the richly marbled rib-eye to the grandeur of a 1kg tomahawk, every steak featured in this section has been hand-selected, dry-aged in-house, and brought to its peak before it ever hits the grill.
This is your guide to the cuts that define us. A closer look at the craftsmanship behind our chateaubriands, porterhouses, and beyond—aged up to 80 days for remarkable depth and tenderness. Slide through and discover what makes each of these steaks worthy of centre stage.
The Tomahawk
A true showstopper. This long-bone rib-eye is dry-aged for deep flavour and served on the bone for maximum impact—rich, tender, and made to share.
The Fillet
A popular, tender cut with an impressive flavour profile. Aged for up to 80-Days, and almost always available on our specials menu.
The Chateaubriand
Cut from the thickest part of the fillet, the chateaubriand is prized for its tenderness and rich flavours. A refined centrepiece, aged for up to 90 days, and perfect for two.
The Sirloin
Aged for up to 70-Days, revered globally, juicy and full of character. Our dry-aged sirloin balances tenderness with a satisfying bite—classic, elevated.
The Ribeye
Marbled throughout and aged for depth, the rib-eye is famous for it’s richness and tenderness. Enjoy it aged for up to 80-Days at The Merchant Steakhouse.
Explore Our Dry-Aged Cuts
Each cut we serve tells its own story—of trusted farms, skilled butchery, and the quiet patience of dry-ageing. From the richly marbled rib-eye to the grandeur of a 1kg tomahawk, every steak featured in this section has been hand-selected, dry-aged in-house, and brought to its peak before it ever hits the grill.
This is your guide to the cuts that define us. A closer look at the craftsmanship behind our chateaubriands, porterhouses, and beyond—aged up to 80 days for remarkable depth and tenderness. Slide through and discover what makes each of these steaks worthy of centre stage.
The Tomahawk
A true showstopper. This long-bone rib-eye is dry-aged for deep flavour and served on the bone for maximum impact—rich, tender, and made to share.
The Fillet
A popular, tender cut with an impressive flavour profile. Aged for up to 80-Days, and almost always available on our specials menu.
The Chateaubriand
Cut from the thickest part of the fillet, the chateaubriand is prized for its tenderness and rich flavours. A refined centrepiece, aged for up to 90 days, and perfect for two.
The Sirloin
Aged for up to 70-Days, revered globally, juicy and full of character. Our dry-aged sirloin balances tenderness with a satisfying bite—classic, elevated.
The Ribeye
Marbled throughout and aged for depth, the rib-eye is famous for it’s richness and tenderness. Enjoy it aged for up to 80-Days at The Merchant Steakhouse.
Cut Cards Menu
Discover our most premium cuts, aged up to 80-days! New specials are available every week.
Our weekly cut cards are more than a list—they’re a window into our kitchen’s quiet obsession with quality.
Upon arrival at The Merchant Steakhouse, your server will present you with our cuts card – these are limited-edition specials, featuring cuts aged up to 90-Days for maximum tenderness and flavour.
Each cut we offer has been dry-aged in-house, tended to daily, and selected only when it reaches its full potential. These specials change daily. Scroll down to discover the Dry-Ageing process and the stunning cuts we have available.
The Steakhouse in Glasgow that is a cut above the rest
At The Merchant Steakhouse, dry-ageing isn’t a technique—it’s a commitment. We take prime cuts like chateaubriands, tomahawks, porterhouses, and rib-eyes and give them the time they deserve, ageing each one up to 80 days in carefully controlled conditions. It’s during this quiet process that the transformation happens—intensifying flavour, drawing out natural umami, and delivering a tenderness you simply can’t rush.
Our weekly dry-aged specials are a celebration of that patience. Each week, we release a limited number of cuts, aged to their peak and carved to order. It’s our way of giving guests something truly exceptional—deep, complex, flame-finished steaks that go beyond the expected. We invite you to join us, try something rare, and taste the kind of depth only time can create.
The Steakhouse in Glasgow that is a cut above the rest
At The Merchant Steakhouse, dry-ageing isn’t a technique—it’s a commitment. We take prime cuts like chateaubriands, tomahawks, porterhouses, and rib-eyes and give them the time they deserve, ageing each one up to 80 days in carefully controlled conditions. It’s during this quiet process that the transformation happens—intensifying flavour, drawing out natural umami, and delivering a tenderness you simply can’t rush.
Our weekly dry-aged specials are a celebration of that patience. Each week, we release a limited number of cuts, aged to their peak and carved to order. It’s our way of giving guests something truly exceptional—deep, complex, flame-finished steaks that go beyond the expected. We invite you to join us, try something rare, and taste the kind of depth only time can create.
