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 Secret Kitchen (or multipurpose event space and private kitchen in Wong Chuk Hang), The Butchers Club Burger (Wan Chai, Central, TST and Quarry Bay), The Butchers Club Caters and, as of the Autumn of 2016, The Butchers Club Steakhouse (Bali, Indonesia).
That makes it 3 years in a row for The Butchers Club Burger and The Michelin Guide.
If you want to impress your guests this Christmas then forget about Turkey, A Dry Aged Rib Roast has to be the way to go! The Butchers Club are aging amazing black angus whole ribeyes from Argyle meats that will be reaching 45 days of age just ready for your Christmas feast. Order HERE