Planning a year-end dinner in Karachi? A guide to the Angus steaks, wood-smoked brisket, Chateaubriand and cheese dishes on the Meat The Cheese menu.
As 2026 draws to a close, evenings across Karachi fill up with year-end dinners — families getting together, teams marking a good year, friends catching up before the holidays. For a dinner like that, a steakhouse is an easy choice: the food is built for sharing, and nobody leaves hungry. This guide walks through what to order at Meat The Cheese on Tipu Sultan Road, so your table can decide quickly and enjoy the evening.
Everything below is on the regular menu. Prices change from time to time, so check the current menu before you go.
The heart of the menu is the Angus steaks. In Karachi there are two premium cuts: the Angus T-Bone (350–400 g) and the Angus Ribeye (340–380 g). Lahore adds a third, the Angus Sirloin.
The T-Bone gives you two textures on one bone — the firmer strip on one side and the tender fillet on the other — which makes it a good steak to share. The Ribeye is richer and more marbled, and it is the one to order if you want the most beef flavour in every bite. Tell your server how you like it cooked; a steak this size benefits from medium-rare to medium.
If someone at the table prefers slow-cooked meat to a steak, the Truly Lit Brisket is the order. It is wood-smoked brisket, served with sautéed vegetables and potato wedges. Smoking breaks the brisket down until it is tender enough to pull apart with a fork, and it gives the meat a deep, smoky flavour that works well alongside the grilled steaks.
For a smaller taste of the same brisket, the Fume Tacos are mini tacos topped with wood-smoked brisket — a good starter to pass around.
The Finest Cut is the menu's Chateaubriand: a centre-cut piece of tenderloin, sliced and served in a pool of melted butter with cherry tomatoes, rocket leaves and Parmesan shavings. It is the most tender steak on the menu and a natural centrepiece for a celebration dinner.
Cheese runs through the menu rather than sitting in one corner of it. Cheesy Chick on a Stick — saucy chicken skewers on crispy fries — can be ordered with a serving of Raclette cheese on top. Lost in the Sauce brings crispy-fried chicken in a spicy tomato and basil sauce with melted mozzarella and creamy linguine. And the burgers lean on cheese too: the Patty Animal pairs an Angus-meat patty with a deep-fried mozzarella and cheddar patty.
December evenings are the busiest time of year for restaurants in PECHS, so it helps to plan ahead. For a group, a good approach is to order a mix — one or two Angus steaks to share, the brisket, The Finest Cut for the table's centrepiece, and a few cheese dishes and starters around them.
Meat The Cheese is on Tipu Sultan Road, PECHS, Karachi. For reservations and questions, call +92 311 1243373. Guests in Lahore can find the same steaks — plus the Angus Sirloin — at the Lahore branch.
Call the Karachi branch on +92 311 1243373 for reservations and questions. Booking early is a good idea in December, when evenings are busiest.
In Karachi, choose between the Angus T-Bone (350–400 g), which gives you strip and fillet on one bone, and the Angus Ribeye (340–380 g), which is richer and more marbled. For the most tender option, order The Finest Cut, the Chateaubriand.
Yes. The Truly Lit Brisket is wood-smoked brisket with vegetables and potato wedges, and there are chicken dishes such as Lost in the Sauce and Cheesy Chick on a Stick, plus burgers.
On Tipu Sultan Road, PECHS, Karachi. There is also a branch in Lahore.
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