If there’s one thing we’re proud of, it’s our craftsmanship. And that craftsmanship goes far beyond cutting and packaging steaks. We trim every steak as if we were about to throw it in the pan ourselves. Exactly the way we’d want it.

We call this triple trimmed. Once trimmed, we vacuum-seal each steak in special four-layer packaging and flash-freeze it shortly after. Flash-freezing? Absolutely. We have a dedicated flash freezer that freezes our steaks all the way through in a short amount of time.

What’s so special about it? The rapid freezing process helps preserve the structure of the meat, keeping the steak as fresh as possible. It’s like putting time on pause.

That’s how we make sure the meat you buy from us is of the highest quality.

Take a look around our huge selection of steaks. I’m sure you’ll find one that’s right for you.

If there's one thing we're proud of, it's our authentic craftsmanship. The Art of Craftsmanship. Every steak not only comes from carefully selected, top-quality cattle breeds, but is also triple-trimmed with care by our Master Butchers. The best of the best, in other words. This week we're celebrating that craftsmanship with you by adding gifts to your order based on your purchase amount. Gifts that pair perfectly with a good steak, and you can even stack up to 3 of them! It's the perfect way to try our homemade sides too. We're sure you'll love them. The promotion is valid until September 27.

At €135, free herb butter *
At €160, free herb butter & steak seasoning *
At €180, free herb butter, steak seasoning & red wine sauce *

Check out the gifts below and get inspired!

* Spend amount excludes BBQ hardware and gift cards.

Free Herb Butter

It's steak week at The Butchery. The perfect moment to put our homemade sides in the spotlight. This week you can stack your gifts, and when you spend €135, you'll get our herb butter for free. Delicious with a good steak! Check out the other gifts too!

+ Free Steak Seasoning

A good steak seasoning is really a must in every pantry, so you won't want to miss this gift! The Butchery's carefully composed steak seasoning pairs perfectly with any steak, and when you spend €160, you'll get it – along with our herb butter – for free!

++ Free Red Wine Sauce

Red wine sauce & steak are, in our opinion, a perfect match. And it just so happens we have a delicious sauce in our range. You'll get it – along with herb butter and steak seasoning – for free when you spend €180.-
Delicious with, for example, a rump steak

Slicing steak, the essential finishing touch

When steak is on the menu, everything revolves around the perfect cook. But did you know how you slice the steak matters just as much? Slice it the wrong way, and your tender steak turns into a chewy shoe sole – and that would be a shame. Our chef, Ruben Meijboom, shows in a video exactly how to avoid this.

Meat consists of muscle tissue and fat. Those muscle fibers are also known as the grain of the meat, and the direction of that grain differs per cut. With a bavette you'll see long, clear fibers, while entrecôte is somewhat finer and tenderloin has almost no visible grain at all.

The golden rule? Always use a sharp knife and cut against the grain. Do this right, and you get short fibers and a butter-soft steak. Cut it wrong, and the fibers stay long and chewy – and that's not what you want. So remember: a good steak deserves the right cutting technique. That's how you truly get the best out of your meat!

Resting after cooking: why those 5 minutes are crucial

You've cooked it to perfection. A beautiful crust, exactly the doneness you were after. And then you slice into it right away. Such a shame! Because letting your steak rest might just be the most underrated step in the whole cooking process. Five minutes of waiting, and you'll taste the difference immediately.

What actually happens during resting?

While cooking, the heat causes the muscle fibers to contract, pushing all the juices toward the center. Slice into it right away, and that juice ends up on your cutting board. Let the steak rest for a bit, and the fibers relax again, allowing the juices to redistribute evenly throughout the meat. The result: no soggy plate, but a juicy bite with every slice.

How much rest does your steak need?

Our Master Butcher's rule of thumb: allow about half the cooking time. A 2 cm thick steak? Five minutes under some foil is usually enough. Did you know the core temperature keeps rising by another 2-3 degrees while it rests? Keep that in mind when you take it off the pan.

How to do it right

• Place the steak on a warm plate
• Cover loosely with foil, don't wrap it tightly
• Let it rest for 5 to 10 minutes, depending on thickness
• Only then slice it, against the grain