Hawksmoor steaks
Hawksmoor was born in 2006 in London with one simple idea: The best beef + salt + charcoal. Because when the beef is that good, that’s all you need.
We’ve been building relationships with farmers and ranchers for two decades. People who believe what we believe – that the key to incredible steak is caring deeply about animals and the land they farm. We source incredible beef from family-run farms across the Northeast and Pacific Northwest, and cook over real charcoal with Maldon sea salt.
We’re proud to work with like-minded farmers, ranchers, fishermen and producers in the Northeast and Pacific Northwest to supply our restaurants in New York and Chicago.
It’s a happy accident that the best beef comes from stress-free, long-living cattle who’ve been raised predominantly on grass in family groups.
Animal welfare and quality have been our focus and are things that we won’t compromise on.
Our beef is then always butchered by hand and dry-aged for 28 days (gaining flavor). We then cook it simply over screaming-hot charcoal and add nothing but Maldon sea salt.
BEEF + SALT + HEAT. When it’s as simple as that, the beef has to be the very best.
