Butcher introduces bespoke dry-aged beef
Butcher offers bespoke dry-ageing service to discerning customers
Hong Kong food fanatics are familiar with choosing rib-eye or sirloin, medium-well or rare. But what about wet- or dry-aged? The soon-to open Butcher's Club, a butcher's shop combined with a private kitchen and catering company, will be offering in-house, dry-aged prime black Angus beef.
Dry-aged beef isn't common in Hong Kong. In North America, any steakhouse worth its salt has dry-aged beef on the menu.
The Steakhouse Winebar + Grill at the InterContinental hotel has a daily rotation of dry-aged prime beef, the Grand Hyatt Hong Kong's Steakhouse has a small selection of bone-in dry-aged beef and the Blue Butcher has grain-fed wagyu dry-aged in house.
Fans say once you've tried dry-aged beef, you can't go back. Because the beef is more expensive, given the time and care it takes to produce, Hong Kong and its gastronomic elite seems a prime market, and it was with this in mind that Jonathan Glover founded The Butcher's Club.
"It's been a dream of mine for 10 years," he says.
Customers buy a hunk of beef, called a sub-primal, and entrust it to dry-age specialist chef Aarik Persaud. Thirty to 45 days later, he'll make the "Your beef is ready" call and they can pick it up or have it delivered to cook and eat at home, or take up to nine friends to The Butcher's Club's private kitchen and have it all done for them.
