If there’s one thing we’re truly proud of, it’s our authentic craftsmanship. The Art of Craftsmanship. Every steak comes from carefully selected top-quality cattle breeds and is lovingly triple-trimmed by our Master Butchers. Simply the best of the best. 

This week we’d love to celebrate craftsmanship with you by adding free gifts to your order based on your purchase amount. The promotion is valid from March 16 through March 29.

Spend €135 and receive herb butter. *
Spend €160 and receive herb butter & steak seasoning. *
Spend €180 and receive herb butter, steak seasoning & wild mushroom sauce. *

* Minimum spend excluding BBQ hardware and gift cards.

Free Herb Butter

It’s Steak Week at The Butchery — the perfect moment to spotlight our house-made sides.
This week, you can stack your gifts, and when you spend €135, you’ll receive our Café de Paris butter on the house. The perfect match for a great steak!
Be sure to check out the other gifts as well.

+ Free Steak Seasoning

Great steak seasoning is a must-have in every pantry, so this is one gift you don’t want to miss!
The Butchery’s carefully crafted steak seasoning pairs perfectly with any cut, and when you spend €160, you’ll receive it on the house — together with our Café de Paris butter.

+ Free Wild Mushroom Sauce

Steak and wild mushroom sauce are, in our opinion, the perfect match. And as it happens, we’ve got a truly delicious one in our range. Spend €180 and receive it on the house — together with our Café de Paris butter and steak seasoning. 

Steak cutting: the essential finishing touch

When steak is on the menu, it’s all about the perfect preparation. But did you know that how you cut your steak is just as important? If you cut it the wrong way, your tender steak can turn into a tough, chewy bite—and that would be a shame. Our chef, Ruben Meijboom, shows you exactly how to avoid this in a video.

Meat consists of muscle fibers and fat. These fibers, also known as the grain of the meat, run differently depending on the cut. A bavette has long, distinct fibers, while an entrecôte is finer, and a tournedos has almost no visible grain at all.

The golden rule? Always use a sharp knife and cut against the grain. Do this correctly, and you’ll get short fibers and a buttery-soft steak. Cut the wrong way, and the fibers remain long and chewy—not what you want. So remember: a great steak deserves the right cutting technique. That’s how you truly bring out the best in your meat!