Buying a truly top-notch steak can be tricky -- first you have to find a solid butcher, then queue up in anticipation of the scant thirty-second window where you get to ask a man with a knife about his rump. For quality cow-cuts winged straight to your door, try The East London Steak Company.
From a 2nd-gen butcher and a chef who cut his teeth under Michel Roux Jr, ELSC delivers choice steak in boxes (never frozen or vacuum packed) after dry aging them 28 days for a more tender, flavoursome product -- a process not undertaken by supermarkets as, like an Anchor Butter cow after someone asks if it's put on a few pounds, the steak quickly loses 15% of its weight. Each order is hand-cut using traditional "seam butchery" (hacking across the muscles' natural seams rather than through them) into 14 generous varieties, including porterhouse, ultra-rare bone-in sirloin, "barrel" fillet, and "dictionary thick" rib-eyes, keeping you from saying any words at all for about half an hour. In addition to bovine, you can also order condiments (their own HP-style sauce, plus a classic steak rub), as well as a half dozen reds, or sixers of pils, pale ale, and lager from Greenwich's Meantime brewery, the ideal beverage for a fat, beef-binging Spacehog.
If your appetite knows no bounds, order a cow-candy variety box, from the still-formidable "Appetizer", to the whoppingly inclusive "Butcher" package, something you should never ask your butcher about, no matter how familiar you are with his rump.