All About Beef
Looking for some quality meat? The Butchers Club Bali in the heart of Seminyak is the answer...
It is no secret that Bali is home to thousands of restaurants, cafes and bars serving scrumptious dishes, but this one place caught my attention particularly because of the way they treat meat. To serve the finest quality of meat is their goal, and to perform the best cooking technique is their culture. Nestled in the heart of Seminyak, The Butchers Club Bali is still one of the places to be for carnivores to indulge in some quality beef cuts.
The Butchers Club Bali is a part of The Butchers Club in Hong Kong and has been on the island since April 2013. The brand is born from a group of passionate chefs and butchers who together created a unique concept exposing high quality dry-aged beef. They are such a success in Hong Kong and have received numerous awards that they have been named the “Best Steak” and “Best Burger” by both local and international publications and bloggers, and received a mention in the Michelin Guide. The huge success brought them to a quick expansion, not only in Hong Kong, but also in Bali.
The One-Kilo Rib
It was one beautiful Saturday when my friend and I decided to have lunch at The Butchers Club Bali. When we arrived, the staff greeted us warmly which made the restaurant felt like home already. The Butchers Club Bali has an indoor and outdoor seating area – we chose to sit outside to enjoy the view of the busy Seminyak street. When I looked inside the restaurant, I could see how huge and warm the place is. The restaurant can accommodate up to 160 people, making it one of the best places in the area for a casual dining experience with family and friends.
The sun was shining hot that day, so I quickly opted for The Butchers Long Island on the drink menu as a remedy for the summer heat in Bali. It was so refreshing that I couldn’t stop having sip after sip with a big smile on my face. Meanwhile, my friend was having the Pink Diamond from the cocktail selection – this drink tasted so good, proof that The Butchers Club Bali is also serious about serving cocktails.
Not long after, our appetizer was served – a portion of calamari with a Japanese twist, cooked with yusu salt, furikake, sweet Kewpie mayonnaise and tuna flakes. This dish had a great combination of crunchy texture on outside and soft squid inside. I couldn’t stop taking them two by two.
It didn’t take long for us to finish the appetizer. However, the best part of our lunch soon followed – the “monster” that consists of one kilogram of 35-day dry-aged rib chop. In a split second, my friend and I looked at each other and shared the same thought; we may not be able to finish this meat meal. But to our own surprise, the rib chop was all gone in a very short time.
Let me tell you our “secret” in finishing the rib chop. Imagine you are having a big plate of meat that is so fresh and grilled to perfection that you can smell the tasty aroma of the rib. How could you not finish it down to the bone? The Butchers Club Bali uses charcoal made of fruit trees for grilling that highlights the original taste of the rib, unlike ordinary charcoal, the smell of which usually damages the aroma of the meat. When I took a slice of the rib, I didn’t even have the heart to dip it into a sauce. I mean, the sauce was fantastic, but I preferred to indulge in the rib just with some salt and pepper. It was that delicious.
Other top-notch main courses are also available, like The Wu-Tang style burger, grilled corn and the dry-aged corndog. However, we were quite full already and had some room for dessert only. I opted for the peach and strawberry yoghurt jar – the sweet and sour flavor of the yoghurt combined with some crunchy crumbs was truly the perfect ending for my culinary journey at The Butchers Club Bali. But if you are looking for an absolute sweet therapy, the vanilla and caramel ice cream jar that my friend had will be your perfect pick.
The Butchers Club Bali sources their beef from a farm they are partnering with in New South Wales in Australia that specifically rears the cows for the restaurant – this is why their meat has distinctive flavor profiles compared to other restaurants. The Butchers Club Bali then dry-ages each cut of beef to highlight the unique flavors of the meat. Large pieces of beef, known as primal cuts, are stored in a climate-controlled room where the temperature and humidity are kept low and the air circulation is high.
Each piece of beef is then hand-dried, wrapped in a thin dry cloth to remove the excess blood and moisture, and placed on a wire-rack shelf. Each cut is rotated daily and moved to a different part of the fridge on a weekly basis, depending on how long it is due to age. During the ageing process, hard and moldy crust start to form on the surface of the meat – both function to protect the meat from harmful bacteria as well as develop the flavor of the beef at its best. Don’t believe me? Just head to The Butchers Club Bali and taste some of their quality meat.
The Butchers Club Bali
Jalan Petitenget & Jalan Cenderawasih, Kuta
Contributor : Bayu Rahanatha
Magazine issue > Dine&Delights