Chops Grill, the Only Way to Beef Up Your Split Experience

Daniela Rogulj

August 13, 2019 – As we approach the halfway point of August, we are well and truly sailing through the peak of summer in Split. We are now more than accustomed to sweat-drenched clothes, tan lines, and living in our swimsuits at the beach or under air conditioners. We’re now at the point where we’re counting down the days of summer to end, knowing that we’ll be wishing for it the moment the first rain falls. And we’re probably already regretting all of the things we didn’t get to do this summer, adding it to our 2020 summer bucket list, which will be hard to cross off then, too. 

And while summer in Split has many perks, we’d like to argue that is gastronomy is one of the biggest. 

This is where Chops Grill comes in. A summer sanctuary tucked away in the shade of Split’s busy center. It’s the perfect pop-in for a glass of wine and a feed, a hero for big groups, and a consistent and all-around satisfying chophouse that can do no wrong. 

But the real beauty lies in Chops’ beef, as it should at every standout steakhouse. Since Chops Grill offers prime cuts from all over the world, we thought we’d walk you through some of its best. 

Like the beef tenderloin, a filet mignon from local grain-fed Simmental beef. And if you want to travel to another part of the world, you can try the Wagyu beef striploin from Kyoto, Japan. 

Chops Grill also offers a Black Angus prime rib with the bone, which is certified beef from Nebraska, corn-fed, and wet-aged. The Black Angus T-bone also comes from Nebraska, is corn-fed and wet-aged. 

But you can even travel down to South America to try the striploin steak, a Black Angus grain-fed beef from Uruguay that is wet-aged, or the Black Angus ribeye steak that is Argentinian grass-fed Black Angus beef. 

Moving over to Ireland, you can try the Kettyle® strip steak from “Kettyle Irish Foods”, or the Black Angus ribeye steak which is Irish grain-fed Black Angus beef and wet-aged. And if you’re really hungry? The Kettyle® tomahawk steak on the bone for two people is dry-aged Irish Black Angus ribeye, which also won two stars from the Great Taste Award in 2013.

But that’s just part of it. The T-bone steak comes from European Simmental beef that is wet-aged, the Black Angus beef tenderloin is from “Tyson Fresh Meats” Black Angus beef that is corn-fed and wet-aged, as is the Black Angus ribeye. 

If you’re interested in trying any of the beef presented above, or want to entice yourself with someone else off the menu, you can find everything available at Chops here

To read more about lifestyle in Croatia, follow TCN’s dedicated page.


Subscribe to our newsletter

the fields marked with * are required
Email: *
First name:
Last name:
Gender: Male Female
Please don't insert text in the box below!

Leave a Comment