The Butcher Shop & Grill

The Butcher Shop & Grill serves only the best mature aged meat, including superb local beef and lamb, Argentinian ribeye, Kobe-style wagyu and Dutch veal.

Our meat hangs in carcass for three days. Then our rump, sirloin, fillet, ribeye, T-bone and prime rib are aged for 21-40 days, at which point we invite you to take a walk, stand at the counter and make your choice of a specific cut – or a larger cut…

Beyond the custom cuts and sizes, there’s the procedure: Look at the meat. See what appeals to your eye (stomach). Get it on or off the bone; grass or grain-fed.