One of the greatest things about Bateau’s ever-evolving beef program is that our daily list of steak cuts is always expanding.
Beef at Bateau is butchered by Tom Coss and dry aged in house, and all of our specialty cuts are sold by weight. Because the list of cuts changes every single day, we write it by hand in chalk on the three blackboards that line the walls of the dining room. From classic steak cuts to more unique options, these handwritten lists contain a multitude of beefy options for you to choose from when you dine with us.