The Butchershop Bar & Grill beginnings
The Butchershop was born through owner James Rusk’s love and passion for New York City. Living there for many years James learnt the craft of great food and service working at the famous SOHO based French Bistro “Balthazar” owned by renowned New York restaurateur, Keith McNally.
He wanted to create an atmosphere where customers could experience high quality service and an exceptional standard of food. A place which captures the hustle and bustle of New York whilst bringing the freshest ingredients to the plate, buzzing atmosphere and an outstanding service to Glasgow’s West End.
The Butchershop Way of Life
At the Butchershop Bar & Grill we strive for the best and care about your experience. We believe in delivering high quality food, delectable drinks and a relaxing atmosphere with a little bit of jazz, soul and style in the mix.
At The Butchershop Bar & Grill the quality of our beef is important to us. We work closely with our butcher and use only the best Scottish grass fed produce which is hung on the bone and dry-aged for up to 28 days, ensuring a consistently high-end product.
Why do we use Scottish grass fed produce?
We place value on the taste and quality of our beef and opt for Scottish grass fed beef as it is amongst the best in the world for being of superior quality, and we are lucky enough to have it on our doorstep.
Our beef is also reared outdoor on natural products such as grass or root crops, and as a result grows slowly, developing a natural full flavour that is tender and succulent, resulting in a more mouth-watering taste.
Why do we use 28 Day, Dry-Aged Beef?
Our butcher will hang our meat for up to 28 days until it reaches optimum flavour levels. We dry-age our beef and hang it on the bone at a regulated temperature for three to five weeks to allow improved tenderness and flavour.
In this hanging time, moisture escapes from the beef and it becomes truly tender. Most authorities agree that this process gives a far superior taste and we agree.