THE CUT Steak & Fries餐厅隶属沪上顶级餐饮集团VOL Group旗下（旗舰品牌有Bar Rouge, Mr & Mrs Bund 和 Ultraviolet)，主打都会风格的法式牛排休闲餐馆。2017-2018年连续两年入选Shanghai米其林指南推介餐厅，提供早午餐、午餐、下午茶、晚宴等多时段用餐，是环贸iapm商场里人气颇高的餐厅之一。

There are currently three main sources of steak in restaurants. Grass-fed Seaford cattle from Argentina are available in three options: sirloin, beef tenderloin, and naked eye, with prices ranging from 200~300 yuan. Grass-fed Hayford cattle are pastured in primitive open-air pens, which is a traditional way of raising human animal husbandry, and has re-entered the public eye in recent years due to the popularity of environmentally friendly and healthy lifestyles. The average commercial beef cattle will be weaned and fed pasture for a period of time, and then transferred to the feedlot for grain feed fattening, rapid weight gain and rich fat, while grass-fed cattle will be grazed in natural pastures to eat fresh pasture until maturity. Compared to grain-fed beef, healthy grass-fed beef is rich in omega-3 fatty acids, conjugated linoleic acid, and high-quality protein and vitamins, which can reduce the guilt of diners who are worried about gaining weight. Of course, in terms of taste, the tenderness of grass-fed beef is significantly less than that of grain-fed beef, the flesh is rich in fiber, less oily, the meat is restrained and thin, and the entrance is slightly dry. Therefore, many restaurants will also reject grass-fed cattle indefinitely, but whether they choose grass-fed cattle or grain-fed cattle, it is a matter of different preferences and positioning of restaurants, and there is no superiority or inferiority.

The cattle with the highest order rate in the restaurant are Australian grain-fed Angus cattle, which have a low fat content, a delicate texture and less gluten, and a fresh aroma. The signature surface is slightly browned to the naked eye, and the plump gravy flows out when you cut it, and the meat is soft and delicious, and the portion is full. In addition to the three classic parts of sirloin, beef tenderloin, and naked eye, a 1.2-kilogram tomahawk steak is also available. The steak is dry-aged for 30 days, the meat is thin and tough on the outside, the juice is locked inside, and the meat on the bone side is fragrant, so it is recommended for 2~4 people to share. The third type of steak is sourced from Inner Mongolia Simmental in China. The rib-eye steak is dried and heated for 45 days, and the middle of the medium-cooked meat can also maintain a plump juice, but the meat quality and taste are still slightly inferior to that of Australian Wagyu, which is better than the cost performance. The price of a 100g portion is 145 yuan, and the minimum price is 500g, which is an affordable choice suitable for multiple people to dine. All steaks include an all-you-can-eat supply of fries, and it's worth mentioning that the fries are marinated in a secret seasoning, freshly fried and fragrant, and the slices are plump and plump. In addition to butter sauce, BBQ sauce and Argentinian sauce, there are also four unique salt and two mustard sauces, so diners can choose from a variety of sauces.

In addition to the signature steak series, the main dishes are based on continental cuisine, with Asian, Mediterranean, African and other seasoning styles, which are bold and standard. The pink-eyed beef tartar may be a discouragement for diners who are afraid of raw food, but under the dense layer of cheese, the lightly cut carpaccio is very delicious and has no fishy smell. Roll it directly on the top layer of cheese in the mouth, and the mouthful is full of plump and fresh smoothness. In addition, there is an Iberian cold meat platter with a selection of breads and pickles; New Zealand salmon with Mediterranean-inspired sauce, sweet chilli and fresh spices; Pork chops with large hole cheese and prosciutto; Lamb tendon confit, served with white mushrooms, French lentils and potatoes and other classic dishes. The flavors of different regions come together boldly and subtly, and it's worth trying. In dessert, a passion fruit vanilla protein is full of beauty, and the snow-white vanilla panna cotta looks relatively fresh, with flower sauce, berry gel and lychee, bringing the sweetest taste of summer.

THE CUT Steak & Fries餐厅位于环贸iapm商场6层，半室内半露台的用餐环境营造自由氛围。餐厅装饰打破优雅餐厅的惯性思维，由知名设计工作室Kokai Studios设计的装修风格，将工业与时尚元素相融合。餐桌凳椅的选用摒弃了笨重的皮沙发，选用色彩跳脱的轻质细脚桌，简单却不失活力。餐厅桌子面积偏小，为了方便拼桌，每个桌子脚下都安装了滑轮，这个细节值得赞叹。餐厅服务员大多比较年轻，跟食客交流时会稍显青涩。经理级服务人员的专业知识和服务意识较强，餐厅无需收取服务费。7层露台的THE CUT Rooftop为餐厅附属酒吧，每月会举办不同主题的派对，夜晚非常热闹。