The butcher's blog

Cuts On The Bone

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On our quest to source and serve the best steak in the world, we’ve launched a new premium range of colossal sharing Scotch steaks called Cuts On The Bone for our carnivore customers.

Perfect for sharing or for an adventurous one, four delicious cuts have been developed with each promising to deliver a steak explosion for every palate; from the exquisite jewel-in-the-crown buttery-textured fillet on the bone that’s rarely seen – even in some of the world’s best steakhouses, the ‘king of steaks’ porterhouse, the classic well-marbled sirloin on the bone and the succulent Flintstone-esque humungous bone in rib steak that is the Tomahawk.

Ranging in size from 700g to 2kg, these awe-inspiring cuts are hung on the bone in their own ‘Butchershop’ dry-aging room in an exclusive partnership with Cairnhill Farm in Girvan, where our fourth-generation master butcher hangs the grass-fed Scottish beef for 45 days, allowing each cut the correct amount of time to reach the optimum buttery melt-in-your-mouth flavour level.

What makes these cuts extraordinary is the specialised dry-aging process of hanging cuts on the bone; this process allows for an enhanced ageing period as the bone retains more moisture, delivering that unadulterated taste perfection.

Speaking about the new Cuts On The Bone steaks, restaurateur owner of The Butchershop Bar & Grill and Grade A Listed dining venue Hutchesons Bar & Brasserie, James Rusk says:

“Scotland is renowned for having the best beef in the world, and we wanted to heighten that reputation and create something truly spectacular for our customers and visitors to Scotland to experience.  As a company our ethos is to deliver the exceptional the same way every day and by working closely with our butcher we have created a serious range of big cuts with an even bigger unbelievable flavour that we’re proud to showcase and call our own.

“Our Tomahawk has already been a massive hit after an extended trial with customers, but it’s our fillet on the bone that’s really getting our kitchen team and staff in a meat frenzy.”

Butchershop head chef, John Molloy said:

“As a chef you want to work with the best produce in the world and this is as good as it gets. These cuts are phenomenal; the flavour from the fillet on the bone is like nothing you’ve ever tasted. Scotch fillet steak would normally be aged from 21 up to 28 days whereas with a fillet on the bone cut, the bone allows the meat to be aged for 45 days resulting in an unsurpassed enhanced flavour.

“We cook each cut simply allowing the superior quality and provenance of the meat to shine through. From our staple classic cuts to our new exciting cuts on the bone addition, there’s something for everyone.”

Cuts can be dry-aged for shorter periods of time like our classic and signature cuts which range from 21 – 35 days however after years of research with our butcher we’ve found that the optimum dry-aging time for the perfect flavour for the cuts on the bone steaks is 45 days. This length of time ensures that they keep the integrity of the great Scotch beef flavour but at the same time allow for optimum tenderness.

Cuts on the bone are available every day from The Butchershop Bar & Grill at 1055 Sauchiehall Street on a first come, first served basis or by reserving in advance by calling our reservations team on 0141 339 2999 or booking online.

Taste Our Best Award

Butchershop is proud to be recognised in Visit Scotland’s quality assurance scheme with a Taste Our Best award.

Taste Our Best

More about provenance:

At The Butchershop Bar & Grill we work hard with all of our suppliers to ensure the quality, provenance and traceability of all the ingredients we use.

Beef and Lamb

We’re members of the Scotch Beef Club and only serve the finest dry-aged Scotch beef and lamb. Our butchers are John Gilmours and Cairnhill Farm – four-generation farmers in Ayrshire, who provide us with grass fed, dry-aged beef from Limousin and Black Angus cattle. For our signature cuts we have our own dry-aging room at Cairnhill Farm where our beef is hung up to a period of 45 days ensuring a consistently high-end product.

Read about about our meat here

Seafood and Poultry

McCallums of Troon is our wonderful seafood and shellfish supplier, hand-picking and delivering the freshest catch from the west coast of Scotland and fish markets in Shetland, landed from boats fishing in the North Sea and Atlantic Ocean.  They also provide us with free range poultry.

Cheeses

Our Scottish cheeses are delivered from Glasgow cheesemonger, George Mewes. Where possible our fruit, vegetables, dairy and eggs are from Scotland and supplied by Direct Foods who source the freshest in-season produce.

Coffee is fairtrade from Italian Roma in Glasgow, while our tea selection is from Edinburgh-based Eteaket. Ice-cream is supplied from award-winning manufacturers Chocolate Box in Lanark.

Rock Star Dining March

Are you planning on joining us for #RockStarDining this month? There’s a lot of gigs happening in March at The SSE Hydro, what with Usher, Paloma Faith, Morrissey and Mrs Brown’s Boys all playing throughout the month. Make sure you check our social media for our creative #RockStarDining cocktails which are complimentary when you dine on our a la carte menu. Just show your ticket pre or post gig on the evening of your concert and our bartenders will serve you up a #RockStarDining special on us.

Here’s some of our past creations:

The Lionel Litchi: Martin Miller's Gin, Litchi liquer, strawberry purée, lime juice & bitters.

The Lionel Litchi: Martin Miller’s Gin, Litchi liqueur, strawberry purée, lime juice & bitters.

Spandau Ballet: Goldschlagher, apple liqueur, lemon juice, sugar syrup & dusted with GOLD!!

Spandau Ballet: Goldschlagher, apple liqueur, lemon juice, sugar syrup & dusted with GOLD!!

And remember if you going to Morrissey concert, The Hydro is going meat-free that day, so if you’re looking for a meat-fix, make sure you book your table with us before-hand to avoid disappointment.

Two or three course pre theatre menu available from Monday – Thursday 12-6pm, Friday and Saturday 12 – 5pm. A la carte menu served all day from 12 noon to 10pm.

Say I love you… with Steak

Valentine's Day

Celebrate Valentines with an awesome steak feast at The Butchershop. Go all out and share a 1.2kg bone-in Tomahawk steak. Or what about a 28 day dry-aged chateaubriand, paired with a smooth bottle of Catena Malbec with layers of red cherry fruit

We have four days of romance lined up with our Valentines Set Menu running from Wednesday, the 11th to Saturday, the 14th February – allowing ample opportunity for you to show the one you love that you truly care. Give the gift of steak this Valentine’s Day and you’ll reap the rewards for a long time to come.

Reservations: Call our reservation team on 0141 339 2999 or book online A la carte available all day.

Butchershop Gift Experience

Looking for that romantic treat? Can’t make it out for Valentines? Why not spoil your other half and surprise them with one of our gift certificates. You can pop in and pick one up or alternatively purchase online and send with a personalised message via text or email, or posted in a custom gift wallet.

Presents? Gift Vouchers

gift voucher Glasgow restaurant The Butchershop Bar & Grill

Still looking for those Christmas presents? Why not gift your loved ones, family or friends with our Butchershop gift certificates? Finish that Christmas shopping.

Presented in a custom gift wallet by post or personalised and sent via text or email, purchase your certificates by popping in to Butchershop HQ, phoning 0141 339 2999 or purchase them  securely online via our website.

Festive Menus and Hogmanay

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December

It’s Christmas! The festive season is here and we’re serving a spectacular three course festive menu that boasts pulled beef croquettes, truffled parsnip and parmesan bruschetta, slow roasted free range turkey, pan seared seabass, steak of course, and our traditional Christmas pudding creme brulee. Fancy some festive eating? View our full menus here: Christmas Dinner or Christmas Lunch.

Hogmanay

It’s happening. Join us this Hogmanay as we toast to 2015 with a special Feast of Meats menu, in true Butchershop-style! We’re open late with live DJ entertainment to make the night go with  bang. Celebrate with us as we as close the curtain on a phenomenal year at The Butchershop! Bookings now being taken. Limited availability. Hogmanay set menu served from 5pm.

Reservations: Contact one of our reservations team to book your Christmas lunch, dinner, Hogmanay or New Year’s Day table by calling 0141 339 2999.

Movember 2014

Movember is back at The Butchershop!

movember 2012

For the third year running The Butchershop Mo Bros and Sisters are once again on the quest to raise awesome mo money in the fight against testicular cancer. After such an incredible response from the last two years (and to be honest its was pretty fun too), we are once again donating every time a guest dines with us at The Butchershop.

The Butchershop will be donating:

  • £1 from every Movember Pre theatre sold. We recommend the meatball starter!
  • £1 from every signature cut sold
  • £1 from every bottle of signature wine
  • £1 from every Movember signature cocktail sold throughout the month of November (Movember)
  • All donations from our Butchershop Meatballs Closing Party charity dinner on Monday 1st December.
  • All raffle prize donations from our charity evening

This is an all singing all dancing charity dinner with a MEGA SWAG raffle down at the Butchershop “PAY WHAT YOU THINK ITS WORTH” with a minimum donation of £20.

How to get involved with The Butchershop Mo Bros

Details on our Butchershop Meatballs Closing Party

Three course charity dinner on Monday 1st December hosted by our effervescent owner, James Rusk who be in charge of the raffle and the likes of the esteemed accolade of Best Mo. The evening is ‘Pay What You Think It’s Worth’ with a minimum donation of £20 pp. Proceeds from the evening will be going to the very deserving Movember.

TOP PRIZE

One of the amazing prizes on the evening will be a Host Your Roast Christmas Jumper Party Date for six with all the trimmings. Not to forget Chef John will carve your roast in his Christmas jumper on National Christmas Jumper Day (Sunday, 14th December) and our Mo Bros will also serve you in their Sunday best (Christmas jumper that is). Awesome right? For your chance to win donate to The Butchershop Meatballs and  book your place at our Movember Meatballs Closing Party!

Movember 2014

When: Monday, 1st December 7:30pm
Where: The Butchershop Bar & Grill
Booking: Call our reservations team on 0141 339 2999 to book your table!

Going nutty for Nutini

If you’ve got the hottest ticket in town for Paolo Nutini at The SSE Hydro then we’ve the perfect treat pre gig for you!! Inspired by the singer himself, our staff have gone all nutty with this Nutini cocktail!

Nutini

Made with Frangelico and chestnut liqueur, we’ve got a feeling this one might be sticking around on the menu!

And remember if you are heading to see Paolo tonight or tomorrow at The Hydro, dine with us on our a la carte menu and get this Nutini cocktail complimentary. Just show your gig tickets to your waiter and get that #RockStarDining offer on us!

Paolo Nutini at The Hydro

Tonight’s the first of two sell-out nights at the Hydro. Backed by a ten-piece band the Paisley-born star will play a bumper set with play songs from his Number One album “Caustic Love” as well as a few well-known crowd-pleasers from his earlier records.

Nutini at Home

Didn’t get a ticket? Make the Nutini at home, here’s the ingredients:

  • 1 shot frangelico
  • 1/2 shot chestnut liquer
  • 1 shot simple syrup
  • 1 egg white
  • 1/2 shot lemon juice
  • 1/2 shot lime juice
  • Dash of angostura bitters
  • Crushed hazelnut rim

Have a listen to Paolo whilst you make it here: https://www.youtube.com/watch?v=fZswz64dFlw

 

STV Appeal is On!

The Butchershop is backing the STV Appeal

What’s the STV Appeal?

One in five children and young people in Scotland live in poverty in Scotland, affecting around 200,000 people.

For some, the issue is so acute that some families have to make the heartbreaking decision each day as to whether it is more important to heat their house or sit down to eat.

It was in the face of such frightening statistics that the STV Appeal was launched.

And for the second year running The Butchershop Bar & Grill is backing the appeal, all you gotta do is dine with us over the next fortnight and we’ll do the rest!

Fundraising Efforts

Every time one of our customers order one of our 35 day dry-aged signature steaks – chateaubriand,  cote de boeuf or t-bone we will donate £1 from every cut, £5 from every one of our 45 day dry-aged TOMAWHAWK steaks sold (only four of these cuts per rib y’know) and £1 from every Hugo cocktail.

TOMAHAWK

So join us as we fundraise for the STV APPEAL!

photo 1What’s in The Hugo? Ladies love him so…

Prosecco, Elderflower Liqueur, mint leaves and lime. He’s a charmer!

For bookings call our team on 0141 339 2999 or use our online booking form.

Scot Food Fortnight Special

The Butchershop is showcasing our signature Scottish steaks in celebration of the Scottish Food Fortnight 2014 and boy do we have a treat in store…

We’re all about the locally-sourced, dry-aged 100% Scotch beef and for that reason we’re backing the #EatScottish campaign and sharing our amazing signature Scottish steaks at a special rate during the fortnight to celebrate our awesome suppliers, and our awesome staff too!

Our specials during Sept 6 – Sept 21st

Based on two people, choose from the melt-in-your-mouth 500g cote de boeuf or  t-bone steak or our sublime Chateaubriand for two, with your choice of four sides and a bottle of our house white or red wine wine for £70 per couple.

Available Sun – Thursday 12 – 10pm or Fri/Sat 12 – 5pm.
Advanced booking essential by calling The Butchershop direct on 0141 339 2999 and quoting ‘Scot Food’.

What’s included: 

2x Cote de Boeuf or T-bone steak
or

1 x Chateaubriand steak for two

+
4 sides

+
Bottle of house red or white wine

= £70 per couple

6th September – 21st September