The Butchers Club launched in April 2013 in Tin Wan, Aberdeen as a butcher’s shop, a private dining room and a space for cooking classes. It is the masterpiece of a group of passionate chefs and butchers who together have created a truly unique concept based around high quality dry-aged beef.
Our beef is sourced from our partner’s farm in Australia and aged in our own temperature and humidity-controlled dry-ageing facility here in Hong Kong.
The brand now consists of The Butchers Club (Tin Wan), The Butchers Club Private Event Space (Wong Chuk Hang), The Butchers Club Burger (Wan Chai, Central, TST, Quarry Bay and Singapore), Steak Frites by The Butchers Club (SoHo), The Butchers Club Caters and as of Autumn 2016 The Butchers Club Steakhouse (Bali, Indonesia).
In Brazil, the rump cap or ‘Picanha’ is the most sought after cut of beef. And we're not the slightest bit surprised as this is a truly delicious and special cut. From now until the end of December we're offering these gorgeous rump caps on our Online Store. But before you buy, take a closer look at the history and cooking methods for this little known Brazilian.
Best thing about a turkey dinner? The leftovers. And this Christmas season The Butchers Club Burger will be serving a decadent left over sandwich from 16-31 December!