Why our beef is better!

Craftsmanship online may sound a little far-fetched, but fortunately, it isn’t. Did you know that The Butchery originated from traditional brick-and-mortar butcher shops? And that these butcher shops, the sausage-making facility and the production site still form the beating heart of The Butchery today? Owner and Master Butcher Bert-Jan Lantinga has always envisioned a butcher shop where the sky is the limit. The finest meat breeds from around the world, all under one roof. That butcher shop became The Butchery. Now delivering throughout the Netherlands and Belgium.

The Art of Craftsmanship

Online meat shops are nothing unique, but true craftsmanship online still is. Unfortunately, that craftsmanship is difficult to capture in a photograph. It is something you have to experience. Did you know, for example, that every has passed through the hands of a Master Butcher? Each steak is expertly trimmed to achieve the ideal meat-to-fat ratio and then vacuum packed by hand. Meat juices released during wet ageing and present in the vacuum packaging are not included when calculating the weight. The result? A price per kilo based on perfectly trimmed meat that is 100% grill ready.

The meat itself is selected with just as much care. Order Black Angus from the USA and you will receive USDA Prime Grade. And believe us, there is a world of difference between USDA Choice and USDA Prime. But even when you choose one of the finest beef breeds at the very highest grade, no two steaks are exactly the same. Ultimately, it is the craftsmanship that separates the wheat from the chaff. At least, that is our view. And it is a principle we are proud to uphold online as well.

Our credo is simple: if you eat meat, do it properly. Choose quality and an honest provenance. We want to prevent people from thinking they are comparing like for like when, in reality, they are comparing apples with oranges. Choosing meat based purely on price is a choice, and one we respect. The Butchery, however, is built on quality, craftsmanship and honestly sourced meat. That comes with a slightly higher price tag, but we genuinely believe the value for money is much better. Perhaps that means eating meat one day less each week... At least, that is our view.

Triple trimmed for the best value for money

Our way of working quickly gives you a 25% weight advantage, meaning you get more for your money. No unnecessary fat that you are paying for. No liquid from wet ageing included in the price per kilo. No trimming loss. So it may not be the cheapest meat, but it does offer the best value for money. And with exceptional breeds such as Japanese A5 Wagyu, that makes a world of difference. Because if you want to experience a truly exclusive steak, you naturally want the real deal. The price per kilo of an untrimmed Wagyu ribeye is obviously lower than that of a trimmed one. After all, it contains much more inexpensive fat and requires no extra labour. It sounds logical, but this too is difficult to show online. The video at the top of this blog shows how we expertly trim every steak three times, but ultimately, the difference is something you have to experience for yourself.

No two steaks are the same

Take a picanha, one of the most popular steaks at the moment. An absolute BBQ favourite, also known as the Queen of Steaks. As soon as the meat arrives, our Master Butcher immediately checks it for quality and maturity. Once approved, we prepare the picanha until it is 100% grill ready.

• Triple trimmed, so you get more for your money.
• The silverskin is removed from the meat side.
• The fat cap is reduced by half, leaving exactly the right amount of fat, just the way I [Bert-Jan] like it.
• Any hard edges are carefully trimmed away.
• After trimming, the picanhas are vacuum packed by hand. This means no liquid from wet ageing affects the weight and therefore the price per kilo. Once again: more value for your money.
• Weight guarantee: the packaging is not included in the weight, so you only pay for the meat!
• Flash-frozen within one hour for optimum quality preservation. This also helps reduce moisture loss after cooking.
• Delivered with dry ice in an insulated bag, ensuring the meat arrives deep frozen. Not the cheapest method, but the safest.

All in all, a great deal of work goes into every steak. Along with a generous dose of passion. And in our view, it is this craftsmanship, combined with carefully selected meat from some of the finest breeds in the world, that makes the difference.

That’s Why Our Meat is Better!

Still have questions about this? We understand! You can always send us an email at [email protected].