Cow & Sow, the B Corp certified, premium steakhouse group located in Birmingham’s Paradise development, has launched a brand-new menu with the freshest of ingredients and the finest cuts of meat, including English Wagyu, Black Angus beef and Hampshire x Landrace pork.
Working with UK farmers to bring some of the country’s finest beef and pork cuts to the Cow & Sow grills, the new menu will see the meat take centre stage on the new menu. The restaurant will offer grass-fed Black Angus beef, Hampshire x Landrace pork and is also introducing Olive-fed English Wagyu for the first time. Hailed for its intense marbling and flavour and primarily sourced from suppliers in Japan or Australia, Cow & Sow will be serving English Wagyu from Scurf Dyke Farm in Yorkshire.
Customers will be able to choose from Angus or Wagyu beef on single cuts including Sirloin and Ribeye, or indulgent bigger cuts to share, such as Picanha and Chateaubriand. Grass-fed Angus beef from family farms in Wiltshire is also available in Fillet and Flat Iron single cuts, or Tomahawk and Porterhouse sharing cuts. Pork dishes on the menu include Roast Porchetta with burnt apple sauce or Slow cooked pork belly served with fondant potato, celeriac puree and greens.
These dishes are made with Hampshire X Landrace pork sourced from Cameron Naughton and the team from West End Farm in Devizes. Following the recent opening of the Cow & Sow Kitchen Farm, the restaurant is delivering the ultimate grassland to grill experience, with the new menu also featuring produce grown on the farm. Mouthwatering dishes made with their own produce will include Cow & Sow’s iconic Crispy onion blossom with black garlic mayo, Miso and chipotle glazed Hispi cabbage and Grilled baby Caesar lettuce served with bacon bits and parmesan.
Cow & Sow became a certified B Corporation in 2024, a huge milestone for what started as a small family business. Built on three main pillars, their daily commitment involves making a positive impact on the Planet, People and Community which is clearly championed throughout their carefully curated new menu featuring the freshest, locally sourced ingredients. Mark Warburton, Founder of Cow & Sow, said: “We have always worked with the very best farmers to source our meat and we’re thrilled to be partnering with Roy and his family from Scurf Dyke farm, to be introducing English Wagyu to our menu too.
“This is a really exciting time for Cow & Sow. We’ve just announced our Kitchen Farm, which our Head Grower Amanda has been working hard on since January. After some amazing growing conditions over the last few months, we are ready to start supplying our restaurants with our own fresh produce, which customers can now spot on the menu by looking for the tractor icon.
“We know diners are becoming more discerning and want to know exactly where their food is coming from, we’re proud to be delivering the very best grassland to grill experience and can’t wait for everyone to come and try the new menu!”
