About Our Steaks
Through our butcher shop in Sanur, Big Meat, our prime cuts of beef are directly imported from either Australia or New Zealand. We don’t work through middlemen because we have our own import license and have direct access to the best beef available for international export. Our resident steak expert, Trucker, knows how to manage meat and he makes sure that every steak is up to par.
If you have any complaints about any of the food, just ask for Trucker and he will sort it out for ya.
Once we receive our shipments at Big Meat, we dry age our steaks for eight to ten weeks to fully develop the flavour. After the aging process is complete, we trim and tenderize each steak before a final 2 additional weeks aging aging. Once each steak is ready, it is individually vacuum packing to seal in the that awesome flavor!
“There are no bad steaks at the Clubhouse”
New Additions to our Menu
Just Wedges – 60K
By the SHOT – 60k
Johnny Walker, Jack Daniels, Jim Beam, Gin, Rum, Baileys, Tequila, Bacardi and Jägermeister