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On board a yacht, every ingredient matters. For professional chefs creating high-level menus at sea, choosing the right cut of meat can make the difference between a good dish and a truly exceptional dining experience.

At Balaskas Yacht Provisioning, we understand the requirements of yacht chefs and crews and offer a carefully selected range of premium meat cuts, suitable for both elegant plated dinners and BBQs on deck. From beautifully marbled steaks to exceptionally tender cuts for precision cooking techniques, our selection offers quality, consistency and versatility in the galley.

Ribeye – Rich Flavour and Juicy Texture

Ribeye is one of the most popular premium beef cuts, appreciated for its characteristic marbling and rich flavour.

The intramuscular fat running through the meat helps it remain juicy during cooking, making it an excellent choice for grilling, cast-iron cooking or high-heat searing. For a yacht chef, it is an extremely versatile option, whether served as a classic steak or used as the foundation of a more creative main course.

Beef Tenderloin – Exceptional Tenderness

Tenderloin, also known as fillet, stands out for its exceptionally soft and tender texture.

Its refined and relatively delicate character makes it ideal for preparations such as filet mignon, beef medallions, tournedos or beef Wellington. It is one of the best choices when elegant presentation and exceptional tenderness are the priority.

Striploin – Balance of Flavour and Tenderness

Striploin combines rich beef flavour with a firm yet tender texture. The characteristic layer of fat along one side adds richness and depth to the flavour.

It can be cut into individual steaks or roasted whole and sliced before serving, giving professional chefs a wide range of possibilities.

Tomahawk – Impressive Presentation

Few meat cuts create the same impact as a Tomahawk steak.

Essentially a bone-in Ribeye with the long rib bone left intact, it combines the rich flavour and marbling of Ribeye with a truly impressive presentation. It is ideal for sharing menus, charcoal grilling and special evenings on deck.

T-Bone & Porterhouse – Two Textures in One Cut

T-Bone and Porterhouse combine two exceptional cuts in one steak: tenderloin on one side of the bone and striploin on the other. Their generous size makes them ideal for sharing, while offering two different textures and flavour experiences in a single cut.

Wagyu – Exceptional Marbling

For menus where a truly distinctive result is required, Wagyu offers a unique gastronomic experience.

Its intense intramuscular marbling creates an exceptionally tender texture and rich flavour, allowing even smaller portions to become the highlight of a tasting menu. Premium Wagyu cuts such as striploin and fillet have become established in international fine dining and luxury gastronomy.

The Right Cut for Every Menu

Every occasion calls for a different choice. Tenderloin may be ideal for a formal dinner, while Ribeye or Striploin offer a more intense flavour and different texture. Tomahawk and Porterhouse are impressive options for sharing, while a carefully selected Wagyu cut can elevate a tasting menu.

For a professional yacht chef, consistency is just as important as variety. Being able to choose the right cut, specification and portion gives greater control in the galley and helps ensure consistent results throughout every service.

Premium Meat Delivered to Your Yacht

With extensive experience in yacht provisioning in Athens, Balaskas Yacht Provisioning supplies yachts with fresh products, high-quality ingredients and premium selections, serving marinas throughout Attica.

Whether your menu requires premium steaks, BBQ cuts, tender fillets or speciality meat selections, our team can help you find the right options for your next journey.

Balaskas Yacht Provisioning – premium ingredients for exceptional dining experiences at sea.