Meat and Co | Putting opulence into steak and chips

A number of steak houses have opened up over the years specialising in meaty treats. Meat and Co. calls itself a “meat boutique” making your regular steak quite a fancy meal.

Malta's first
Malta's first "meat boutique" - Meat and Co

After the success of their Paceville restaurants Tana del Lupo and Monelli, the owners have expanded to St Julian's with La Dolce Vita specialising in fish and Meat and Co downstairs, specialising in delectable meaty cuts.

The restaurant has undergone serious refurbishment and on walking through the door you are instantly hit by the cooler temperatures and the opulence of a well-finished restaurant. The solid wooden walls are decorative with a large window leading onto the kitchen where you can watch the chef preparing your meat as you would fish in an aquarium.

The wooden theme is repeated throughout with solid wood tables and chairs with rich cushions made of cow hide. The menus are also hard bound in a wooden cover.

Tables are available both inside and on the terrace, overlooking Spinola bay.

The menu promises a selection of produce that is stocked daily and comes direct from the producer - and what a selection! Their choice of meat does not only depend on the cut but on a number of other factors that influence the tenderness and flavour of the meat -USDA prime graded steaks and meat from Scottona cattle.

The grading system determines the quality rating of beef based upon a very complicated inspection system which essentially measures the amount of marbling (fat specs) in the ribeye muscle (lean) portion and combines the maturity (age) of the beef carcass to arrive at the inspected grade quality.

Basically the higher the ratio of marbling and the younger the beef, the higher the grade. It is the fat marbling that determines tenderness, juiciness and flavour. The age of the beef determines beef texture and also effects flavour. Younger beef produces a finer texture and a lighter red colour.

Scottona is a young female bovine that has never been pregnant, and is not more than 15/16 months old. These two features are essential to ensure an ideal muscle development to provide beef of an exceptional and distinctive taste. Scottona owns its name to a farmer, who raised cattle, and was forced to lead to the slaughter a young female cow that had failed to impregnate and felt 'scottato' (burned) by this loss.

The menu caters mostly for meat-lovers - particularly those who have a soft spot for beef, with a variety of cuts including T-bones, Fiorentina, rib-eyes, fillets, sirloins as well as rib cuts, sausages and veal steaks. Of course there are other types of meat, including pork, lamb and chicken, some pasta dishes and even some healthy salads and vegetarian dishes.

Starters include some Tuscan hams and salamis from the Cinta Senese pig. The meat from this Tuscan pig has recently been awarded DOP classification and has been added to the list of delicacies that make Tuscany a world-renowned culinary destination. These salamis and the more famous prosciutto are served with a variety of Tuscan pecorino and onion marmalade, Tuscan honey and olives for a spectacular starter.

Alternatively, try the aubergine parmeggiana with scamorza cheese and balsamic cherry tomatoes, or a country style coarse liver pate. The more adventurous can go for a steak tartare, marinated to your liking.

If you have any room for dessert, try some truly Italian specials such as tiramisu or focaccia served with nutella and pistachio cream. 

If you are looking for a light meal then this probably isn't the right spot but for those that are really hungry and looking for a meat-fix, Meat and Co. will definitely satisfy your carnivorous side.

Meat and Co is open from Monday to Saturday for lunch from 12:00 to 15:00 and for dinner from 18:30 to 23:30. They are open on Sundays from 12:00 to 23:00

Address: Meat and Co. Restaurant

8, St George's Road,

Spinola Bay, St Julian's

Contact: 21385000

Web: www.meatandco.com.mt

 

 

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