Craftsmanship online—it may seem far-fetched, but luckily, it’s not. Did you know that The Butchery was born from traditional butcher shops? And that these butcher shops, along with our sausage-making and production facility, 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 in the world under one roof. That vision became The Butchery, delivering across the Netherlands and Belgium.

This week, we’re shining a light on our own craftsmanship and would love to tell you more about it. Plus, we’re offering great discounts on my personal favorites from the butcher shop and sausage-making facility.

Online meat shops aren’t unique, but online craftsmanship still is. Unfortunately, you can’t capture that in a photo—you have to experience it. Did you know that every steak passes through the hands of a Master Butcher? Trimmed to perfection with the ideal fat-to-meat ratio and vacuum-sealed by hand. The natural moisture from wet aging and vacuum sealing isn’t included in the weight calculation. The result? A price per kilo for perfectly trimmed meat that’s 100% grill-ready.

Meat that’s also carefully selected. Ordering Black Angus USA? You’ll receive USDA Prime Grade. And trust us, there’s a world of difference between USDA Choice and USDA Prime. Even within the very best breed at the highest grade, one steak is never quite the same as another. In the end, craftsmanship is what separates the best from the rest. At least, that’s our vision—and we stick to it, even online.

Our motto? If you eat meat, eat it right. Choose quality, choose honest sourcing. We want to prevent people from mistakenly thinking they’re comparing apples to apples when, in reality, they’re comparing apples to oranges. Ordering meat based on price is a choice, and we respect that. But The Butchery is built on quality, craftsmanship, and honest meat. Yes, that comes with a slightly higher price tag, but the price-to-quality ratio is truly superior. Maybe that means eating meat one day less per week... But hey, that’s just our vision.

Triple trimmed for the best price-to-quality ratio

Our way of working means you instantly get 25% more weight advantage, giving you better value for your money. No unnecessary fat that you pay for. No moisture from wet aging included in the price per kilo. No trimming loss. Not the absolute cheapest meat, but definitely the best price-to-quality ratio. And that makes a world of difference, especially with top-tier breeds like Japanese A5 Wagyu.

Because when you want to experience an exclusive steak, you want the real deal. Naturally, the price per kilo for an untrimmed Wagyu ribeye is lower than for a trimmed one. It contains far more (cheap) fat and requires no labor. Sounds logical, but that’s also hard to convey online. For example, our video ‘Why Our Ribeye Is Better’ shows how we expertly trim every steak three times—but in the end, the difference is something you truly have to experience.

One steak is not the same as another

Take picanha, one of the most popular steaks of the moment. A true BBQ favorite, 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 make sure the picanha is 100% grill-ready.

• Double trimmed, meaning better value for your money.

• Silverskin removed from the meat side.

• Fat cap halved, leaving just the right amount—exactly how I [Bert-Jan] like it.

• Hard edges trimmed for a clean, premium cut.

• After trimming, each picanha is vacuum-sealed by hand. That means no drip moisture from wet aging affecting the weight or price per kilo. Once again: better value for your money.
• Weight guarantee: Packaging is not included in the weight, so you only pay for the meat!
• Flash-frozen—sealed and frozen within the hour to preserve optimal quality, reducing moisture loss when cooking.
  Delivered with dry ice in an insulated bag, ensuring your meat arrives deep frozen. Not the cheapest method, but definitely the safest.

Did you know that our sausages, smoked sausages, burgers, soups, cold cuts, and much more all come from our very own Sausage Kitchen? That’s where our Master Sausage Maker and his team create the most divine recipes. And yes, we’re incredibly proud of that.

Our professional Sausage Kitchen is located in Wanneperveen, where passion for the craft fuels the creation of The Butchery’s assortment every single day. Our Master Sausage Maker, Henri van Heerde, has been at the helm for years, working with dedication and skill. Pure craftsmanship. And we’re proud of it! With over 15 flavors of sausages, more than 20 different burgers, the most famous pea soup in the region, and the most delicious smoked sausages, our range is second to none.

Henri and his team work with their own handcrafted recipes, where mixing the meat with spices, moisture, and saltrequires absolute precision. If you don’t use the right technique or temperature, your sausage won’t turn out as flavorful as you imagined. And as we mentioned, every sausage is handmade—and when it comes to our smoked sausages, they’re smoked in our very own smokehouses. No artificial smoke flavoring—just real smoke, the way it should be.

If you take a closer look at the sausages in our webshop, you’ll notice they all have small strings attached. That’s because we use natural casings, which we believe offer the best taste and the most natural experience. With real casings, you get that signature crispy bite—exactly how a sausage should be.